Step 1

Rinse the quinoa, oats & lentils. Drain out the water and then soak with 3 cups of water for 4 hours.

Step 2

Drain out all the water. Add to a blender and blend with fresh curry leaves and water. The dosa batter consistency will be like pancake batter. Add salt and mix well.

Step 3

Allow the batter to rest for 20 minutes or an hour.

Step 4

Preheat a nonstick griddle on low heat and pour about ⅓ cup of batter and spread it into a thin dosa using the back of the ladle or a measuring cup. Starting from the middle, spread the batter in a circular motion going outwards.

Step 5

Once the bottom of the dosa starts to turn golden brown, evenly spread a little bit of oil or ghee on the dosa. Allow the dosa to crisp up further for another couple of minutes, then lower the heat slightly.

Step 6

Using a flat spatula, start by removing the dosa from the outer edges, then gently fold the dosa.

Step 7

Serve warm with coconut chutney and spicy tomato onion chutney.