Looking for a delicious and nutritious high-protein breakfast? Try this savory quinoa crepe recipe packed with lentils for a satisfying meal. This is a balanced and more nutritious version of a regular dosa!
Why Quinoa Lentil Crepes/Dosas?
Quinoa lentil crepes/dosas are an excellent option for a nutritious and protein-packed breakfast. These are perfect for those following a gluten-free diet. Both quinoa and lentils are high in protein. In addition to being protein-packed, quinoa and red lentils are also rich in essential nutrients such as iron, magnesium, and fiber, which are important for overall health.
The high fiber content also helps in promoting gut health and aids in digestion. Quinoa and red lentils are also known for their health benefits. These include their ability to regulate blood sugar levels and reduce the risk of heart disease.
These crepes are incredibly versatile and can be topped or filled with a variety of ingredients. Some examples are vegetables, herbs, and sauces, making them a customizable option for any palate. Whether enjoyed sweet or savory, quinoa lentil crepes/dosas are a delicious and nutritious choice for any meal.
Why is Quinoa Good For You?
Quinoa is a highly nutritious grain that offers a plethora of health benefits. It contains all nine essential amino acids, making it a complete protein source. It’s an excellent choice for vegetarians and vegans. Additionally, it is rich in fiber, which supports digestive health and helps to keep you feeling full and satisfied.
Quinoa is also packed with antioxidants, which can help reduce the risk of chronic diseases and protect against cell damage. Furthermore, it is an excellent source of iron. Iron is essential for the production of healthy red blood cells and the prevention of anemia.
One of the most significant health benefits of quinoa is its impact on blood sugar levels. It has a low glycemic index, which means it is digested and absorbed more slowly. This leads to a more gradual and steady release of glucose into the bloodstream. This can help to regulate blood sugar levels and reduce the risk of type 2 diabetes.
In conclusion, quinoa is a powerhouse of nutrition, offering complete protein, fiber, antioxidants, iron, and no blood sugar spike. Incorporating quinoa into your diet can help support overall health and well-being.
What Is the Secret to Good Crepes/Pancakes?
The secret to making great savory pancakes lies in using the right ingredients and techniques. For a nutritious and flavorful option, I use a blend of quinoa, chana dal, urad dal, and oats in my batter. This not only adds a varied nutrition profile but also enhances the flavor.
The batter should be smooth and thin, with a pourable consistency. This can be achieved by slowly adding water to the dry ingredients and whisking until smooth. Letting the batter rest for at least 30 minutes also helps in achieving the desired texture.
I recommend serving the savory pancakes with a variety of accompaniments such as chutneys, dips, stews, and veggie fillings. This adds a depth of flavor and complements the savory aspect of the pancakes. Experiment with different variations and accompaniments to find what best suits your taste.
Instructions
Step 1 Soak the Quinoa, Lentils and Oats
Soaking quinoa, lentils, and oats in double the amount of water is an important step for several reasons. To begin, soaking these grains and legumes helps to remove any bitterness of quinoa, resulting in a more pleasant taste. Additionally, soaking can help to break down anti-nutrients such as phytic acid, which can interfere with the absorption of essential minerals like iron and zinc.
Furthermore, it can improve their nutritional profile by making the nutrients more readily available for absorption. This is particularly beneficial for those who may have difficulty digesting these foods, as soaking can help to increase their digestibility.
Finally, soaking can also lead to a smoother texture in the end result, whether it’s in a salad, soup, or any other dish. The grains and legumes will cook more evenly and have a better texture and taste.
Overall, soaking quinoa, lentils, and oats in double the amount of water is a simple but effective step that can enhance the taste, nutrition, and texture of these ingredients in various recipes.
Why You Should Soak Your Quinoa and Lentils
Soaking white quinoa, lentils, and oats for at least 4 hours before using them in crêpes is essential to achieve a smoother texture, remove bitterness, and enhance the nutritional profile of the dish.
Soaking these ingredients helps to break down the hard-to-digest outer layer of the grains and legumes, making them easier to digest and absorb the nutrients they contain. This process also helps to reduce the bitterness that can sometimes be present in quinoa and lentils, resulting in a milder and more pleasant flavor in the crêpes.
In addition to improving the texture and flavor, soaking also helps to increase the nutritional value of the ingredients, as it can increase the availability of certain nutrients, such as vitamins and minerals.
For those who prefer a longer shelf life for their ingredients, roasting the quinoa, lentils, and oats and then grinding them into a powder can be a great alternative. This powder can be stored for longer periods and mixed with water later when required. This makes it convenient for quick and easy crêpe preparation.
Overall, soaking quinoa, lentils, and oats is an important step in creating delicious, nutritious crêpes and is well worth the extra time and effort.
Step 2 Rinse and Drain the Quinoa and Lentil Mix
After soaking the lentils and dry quinoa blend, it is essential to rinse and drain the mixture before using it in the recipe. To do this, carefully pour the soaked mixture into a fine mesh sieve or strainer and rinse it thoroughly under running water. This will help remove any excess starch and impurities, ensuring that the batter is smooth and free from any unwanted particles.
Rinsing the soaked lentils and dry quinoa blend is a crucial step in the process, as it helps improve the texture and overall quality of the final dish. Once the mixture has been rinsed, allow it to drain completely in the sieve. Gently shake the sieve to remove any excess water, and then the soaked mixture is ready to be used in the recipe as a batter.
By following these steps to rinse and drain the soaked lentils and quinoa, you can ensure that the final dish is of the highest quality and free from any unwanted flavors or textures. Now, the mixture is ready to be incorporated into the recipe, adding a nutritious and delicious element to the dish.
Step 3 Blend the Ingredients
In a high-speed blender, combine all the listed ingredients and blend until a smooth consistency is achieved. Ensure that the mixture is well blended to create a silky and smooth batter.
For added taste, consider incorporating optional flavorings such as ginger, red chili peppers, sea salt, cumin, or turmeric. These ingredients will enhance the overall flavor profile of the batter.
Once the blending process is complete, you can pour the batter into a jar and store it in the fridge for future use. This will allow you to have the batter readily available whenever you need it, saving time and effort in the future.
By following these steps, you can create a versatile batter that can be used for a variety of dishes. The use of a high-speed blender ensures a consistent and well-blended mixture, while the addition of optional flavorings allows for customization to suit personal preferences.
Step 4 Cooking Your Gluten -Free Quinoa Crêpes/Dosa
Once you have your batter ready, it’s time to cook your gluten -free quinoa crêpes or dosa. Start by heating a flat frying pan over medium heat and adding a thin layer of coconut oil. Once the pan is hot, quickly pour the batter onto the pan and spread it out to form a thin layer.
Wait for bubbles to appear on the surface of the crêpe before carefully flipping it over to cook the other side. The first crêpe may not turn out perfect but don’t be discouraged. Practice makes perfect, and you’ll get the hang of it as you go.
Cook each crêpe for a few minutes on each side until they are lightly golden and crispy around the edges. Continue to add a thin layer of coconut oil to the pan before cooking each crêpe to ensure they don’t stick.
You can serve them with your favorite toppings or fillings. Enjoy these delicious and nutritious crêpes as a breakfast, snack, or even a light meal.
Topping and Serving Ideas
Some great topping ideas for quinoa pancakes include both Indian and continental options. For an Indian twist, you can try Coconut chutney , Onion tomato chutne , or Sambar . You can also serve it with a spiced potato filling . You can find the recipe here .
On the continental side, sliced avocado, cherry tomatoes, and peppery greens are delicious options. You can also add a dollop of hummus for an extra creamy touch.
For a more sweet and indulgent option, you can drizzle some whipped cream and maple syrup over the pancakes.
These toppings add a burst of flavor and texture to the quinoa pancakes, making them a versatile and satisfying meal. Whether you prefer the bold flavors of Indian chutneys or the freshness of avocado and tomatoes, there are endless possibilities for topping your quinoa pancakes to suit your taste preferences.
Variations
Instead of lentils and quinoa, alternative ingredients for the protein pancakes could include chickpeas, black beans, or shredded vegetables like zucchini or carrots for added texture and flavor. For added protein, you can use protein powder or hemp seeds.
If you want it to be sweet, you can add plant milk, vanilla, and granulated sugar. This will give the pancakes a hint of sweetness and a more traditional breakfast flavor. Optionally, mix-in cinnamon, nutmeg, or mashed bananas to enhance the sweetness and flavor profile.
Whether it’s a savory or sweet variation, the possibilities for customization are endless.
Can I make Quinoa Lentil Crepes Ahead of Time?
Absolutely! Here’s how you can prepare and freeze quinoa lentil crepes in advance:
Cook the crepes on a non-stick skillet, then allow them to cool completely.
Once cooled, stack the crepes with wax paper in between each one to prevent sticking.
Place the stacked crepes in a freezer-safe bag or airtight container, removing as much air as possible before sealing.
Store in the freezer for up to 3 months.
Benefits of making your pancakes and comparison to store-bought options:
Making your own pancakes allows you to control the quality of ingredients, such as using whole-grain flour or incorporating superfoods like quinoa. Additionally, you can customize the flavors and sweetness to your preference. Store-bought options often contain preservatives and additives and may lack the nutritional value of homemade pancakes. By making a double or triple batch and freezing the extras, you can save time and have a convenient, healthier breakfast option made with wholesome ingredients readily available.
Quinoa Batter Storage Tips
To properly store quinoa lentil batter transfer the batter into an airtight storage container. If you plan to use it within a few days, store it in the refrigerator. If you want to keep it for a longer period of time, you can store it in the freezer.
In the refrigerator, the batter will last for up to 4-5 days. Make sure to place it in the coldest part of the refrigerator, such as the back of a shelf, to ensure it stays fresh. When stored in the freezer, the batter can last for up to 3 months. Use a freezer-safe container and leave some space at the top as the batter will expand when frozen. Simply thaw it in the refrigerator, or take it out and let it come to room temperature on the counter. Give it a good stir before using.
By following these storage tips, you can enjoy your quinoa lentil batter at a moment’s notice without any worries about spoilage.
What to serve it with:
- Homemade Coconut Chutney – Easy South Indian Dip
- Onion Tomato Chutney
- Best Sambar Recipe – How to Make Sambar
- Idli Podi Recipe – Mini Podi Idli Recipe – Milagai Podi
Related Recipes:
- Adai Dosa – Lentil crepes
- Paniyaram Recipe (Kuzhi/Kuli Paniyaram or Paddu)
High Protein Quinoa Lentil Crepes – Dosa Variety
Ingredients1x2x3x
- 1 cup Quinoa
- ½ cup Rolled Oats
- ½ cup Chana dal or Split Chickpeas
- ½ cup Urad dal Split & skinned black gram
- 1½ teaspoon Salt or to taste
- 1 inch Ginger
- 3 Green chilies
Serve with:
- Coconut chutney , Onion tomato chutney or Sambar for serving
Instructions
- Wash quinoa, lentils and oats 3 to 4 times with water very well. Drain all the water. Now add about 3 cups of water to soak the quinoa and lentils.
- Cover the bowl and let them soak for about 4 hours or overnight. If you are in a hurry, soak them in hot water for 1-2 hours instead.
- Take all the soaked ingredients along with green chili, ginger, and salt into a blender.
- Blend it very well using about 2 cups of cold water(this could vary depending on the varieties of lentils and quinoa you use). Make it into thick melted ice-cream consistency.
- If you want paper-thin dosa, add 1 more cup of cold water. The consistency of the batter should not be too thick or runny, it should be free-flowing without any lumps.
- Let it rest for 1 hour. However, if you are on a time crunch, it is okay to use the batter right away. I have tried it and it works perfectly fine!
- Heat a well-seasoned cast-iron pan or nonstick griddle on medium heat.
- Once the pan is heated, lower the heat and spread a few drops of oil with a paper towel.
- Now pour one ladle full of batter in the center and immediately start spreading it in a circular motion into a thin crepe.
- Once you are done spreading the batter, increase the heat to medium-high. Optionally, add a drizzle of vegan butter or oil on the top to get a crispy crepe.
- Cook it until golden brown from the bottom and the edge of the crepe/dosa starts separating from the pan.
- Using a flat spatula remove the dosa from the outer edges, then gently fold the dosa and serve immediately with Coconut chutney or Onion chutney and sambar.
- Make all the dosas/crepes similarly.
Notes
Introduction: Embracing the Mocktail Era
In the realm of mixology, this Raspberry Ginger Rosemary Mocktail isn’t just a mere alternative to its alcoholic counterparts; it’s a star in its own right. This mocktail, with its harmonious blend of zesty lemon, tangy raspberries, and the aromatic duo of ginger and rosemary, stands tall as a primary choice for any occasion. And for those who prefer an alcoholic twist, a splash of your favorite spirit can seamlessly transform this drink.
The Importance of Stellar Mocktail Recipes
In a world where mocktails are often relegated to the status of overly sweet, uninspired fruit juice mixes, there’s a pressing need for high-quality, imaginative mocktail recipes. Here’s why:
- For the Flavor Aficionados : Many people seek drinks that tantalize their taste buds with complexity and a kick, minus the intoxicating effects of alcohol. Great mocktail recipes cater to those who appreciate nuanced flavors without compromising their clarity of mind.
- Mindful Drinking : For individuals who aim to moderate their alcohol intake during a night out, having a well-crafted mocktail provides a delightful way to pace themselves without feeling left out of the social drinking scene.
- Inclusive Celebrations : Pregnant women or others who abstain from alcohol for health reasons often find themselves limited to bland beverage options. Inventive mocktails offer them the opportunity to enjoy a special drink that’s both safe and exciting.
- Health-Conscious Choices : For those mindful of their health and well-being, mocktails provide a way to enjoy a social drink without the negative health impacts of alcohol.
These reasons highlight the growing demand for mocktails that are not just afterthoughts but are celebrated as main features in their own right.
Mixologist Tips: Mastering the Cocktail Shaker and Jigger
Using a Cocktail Shaker:
- Always fill your shaker with ice first to chill the drink as you mix.
- Pour in the liquid ingredients over the ice.
- Secure the lid and shake vigorously for about 10-15 seconds.
- Strain into a glass to avoid ice shards in your drink.
Using a Jigger:
- Use the larger end for measurements of 1.5 to 2 oz and the smaller end for 0.5 to 1 oz.
- Fill the jigger to the brim for an accurate measure.
- Pour steadily to avoid spillage.
Ingredients and Substitutes
For the Mocktail:
- Fresh raspberries: 1/2 cup (about 120 ml) crushes with a cocktail muddler
- Lemon juice: 2 oz (60 ml)
- Ice: as needed (LOTS)
- Sugar (for the rim): 1 tablespoon (15 g)
- Maple Syrup: 1 oz (30 ml)
- Non-alcoholic (NA) Rum: 2 oz (60 ml) – Substitute with water if preferred
- Sparkling water
For the Ginger Rosemary Syrup:
- Fresh ginger, peeled and minced: 1 inch (2.5 cm) piece
- A sprig of rosemary
- Sugar: 1/4 cup (50 g)
- Water: 1/2 cup (120 ml)
Note: Feel free to adjust the sugar level based on your preference, and if you’re substituting NA Rum with water, maintain the balance of flavors by possibly adding a bit more lemon juice or syrup.
Crafting the Ginger Rosemary Syrup
- Combine water and sugar in a saucepan over medium heat.
- Add sliced ginger and rosemary sprig.
- Bring to a simmer, then lower the heat and let it infuse for 15 minutes.
- Strain and cool the syrup.
Assembling the Mocktail
- Rim your glass with sugar for an added texture and sweetness.
- In the shaker, muddle a few raspberries.
- Add lemon juice, the ginger rosemary syrup, maple syrup and NA Rum (or water).
- Shake well and strain into the rimmed glass filled with ice. Top with sparkling water or club soda.
- Garnish with fresh raspberries and a sprig of rosemary.
Cheers to a drink that proudly stands as the main event, be it in its non-alcoholic glory or with an alcoholic twist! Enjoy your Raspberry Ginger Rosemary Mocktail as a testament to the versatility and charm of modern mixology.
You can watch me make it on my Instagram page : https://www.instagram.com/beextravegant/
Cheers!
Raspberry Ginger Rosemary Mocktail: A Standalone Sensation
Ingredients1x2x3x
For the Mocktail:
- 1/2 cup about 120 ml Fresh raspberries
- 2 oz 60 ml Lemon juice
- Ice: as needed
- 1 tablespoon 15 ml Sugar (for the rim)
- 2 oz 60 ml Non-alcoholic (NA) Rum – Substitute with water if preferred
- 1 oz 30 ml Maple or Agave syrup
- 4 oz or 60 ml Sparkling water or Club soda
For the Ginger Rosemary Syrup:
- 1 inch 2.5 cm piece Fresh ginger, peeled and sliced
- A sprig of rosemary
- 1/2 cup 120 ml Sugar
- 1/2 cup 120 ml Water
Instructions
Crafting the Ginger Rosemary Syrup:
- Combine water and sugar in a saucepan over medium heat.
- Add sliced ginger and rosemary sprig.
- Bring to a simmer, then lower the heat and let it infuse for 15 minutes.
- Strain and cool the syrup.
Assembling the Mocktail:
- Rim your glass with sugar for an added texture and sweetness.
- In the shaker, muddle a few raspberries.
- Add lemon juice, 2 oz (60 ml) ginger rosemary syrup, and NA Rum (or water).
- Shake well and strain into the rimmed glass filled with ice. Top with sparkling water or club soda.
- Garnish with fresh raspberries and a sprig of rosemary.
Notes
Nutrition
Discover the perfect balance of heat and sweetness in this Smoky Jalapeño Coconut Mockerita. This mocktail is the ultimate tropical drink with a twist that you won’t be able to resist.
Mocktail Era: Smoked Jalapeño Coconut Mocktail Recipe
PEOPLE! It’s the mocktail age! I am happy to be bringing more fun mocktails to the game. Also, if you know me, you know that I HATE sugary mocktails.
Here’s a unique and refreshing one: Smoked Jalapeño Coconut Mocktail! This flavorful drink is made using a few key ingredients:
Coconut milk, charred jalapeños (game changer), lime juice, simple syrup, and a non-alcoholic rum alternative (if available).
This Smoked Jalapeno Coconut Mocktail is perfect for anyone looking for a healthier and alcohol-free alternative. It’s a great way to enjoy a flavorful and satisfying drink without the need for any actual spirits. So, gather your ingredients and enjoy this unique and refreshing mocktail!
Why You and Your Friends Will Love This Mockerita
When you think of a drink with a complex flavor profile, there are many ways to do it without adding alcohol. This Smoked Jalapeño Coconut Mocktail is the perfect choice. This mocktail offers a perfect blend of spicy and sweet flavors, with a creamy coconut twist that sets it apart from other mocktails. The combination of the ice, lemon, and jalapeno creates a tropical, fun drink so it’s sure to please.
You can also easily turn this mocktail into a cocktail by adding some rum. This versatility also makes it a great option for any gathering or occasion. Make a big batch of this cocktail, separate it into two pitchers, and add rum to one and NA rum or nothing to the other.
To make this delicious drink, start by rimming the cocktail glasses with coconut flakes or desiccated coconut. Then muddle coconut milk, fresh lemon juice, simple syrup, and charred jalapenos with a handful of ice cubes in a cocktail shaker. Then, pour from the cocktail shaker into cold glasses, add ice cubes, and garnish with fresh jalapeno slices or lime wedges.
So, this drink is refreshing, adds a fun kick and gives tropical vibes. Whether you’re looking for a tasty mocktail or a refreshing cocktail, the Smoked Jalapeño Coconut Mocktail has everything you need to quench your thirst and impress your guests.
Ingredients and Substitutions for This Mocktail
Ingredients :
- 1/4 cup of coconut milk
- 1 1/2 oz of non-alcoholic rum or ginger syrup
- 1-2 smoked jalapenos (well crushed)
- 1 oz of lemon juice or lime juice
- 1 oz of simple syrup or maple syrup
- Ice
Substitutions :
- Non-alcoholic rum: ginger syrup or orange juice
- Smoked jalapeños: roasted jalapeños (in the oven) or any other green chili peppers
- Fresh lemon juice: fresh lime juice
- Simple syrup: maple syrup
- Coconut milk: coconut water for a lighter version
By making these substitutions, you can customize the Smoked Jalapeño Coconut Mockerita to your preference, whether you want to make it non-alcoholic, lighter, or adjust the flavor profile to your liking. The recipe’s versatility allows for various options to accommodate different dietary needs and taste preferences while still enjoying a refreshing and flavorful beverage.
What Non -Alcoholic Spirits Can I Use In A Margarita Mocktail?
If you’re looking to make a refreshing margarita mocktail without the added alcohol, then there are a few nonalcoholic spirits that can effectively mimic the taste of rum. Two recommended options are Sober spirit’s 0% rum alternative and Lyre’s Agave Blanco Spirit, as well as STRYKK’s Not Rum.
Sober spirit’s 0% rum alternative is carefully crafted to resemble the rich, smooth flavor of traditional rum, making it an excellent choice for a mocktail like a mockerita. Similarly, Lyre’s Dark Cane Spirit and STRYKK’s Not Rum are designed to provide the familiar depth and complexity associated with rum, without the actual alcohol content.
These nonalcoholic spirits taste just like rum in a mocktail, with natural flavors and carefully selected ingredients to create a similar experience. Enjoy a margarita or a sophisticated mocktail with these great options.
How can I prep this Mocktail for gatherings with drinkers and non-drinkers?
You can also easily turn this mocktail into a cocktail by adding some rum. This versatility makes it a great option for any gathering or occasion. Make a big batch of this cocktail with 4 times this recipe if it’s a gathering of 8 people, for example. Then, separate it into two pitchers, and add rum to one and NA rum or nothing to the other.
Variations and Customizations for this Mocktail:
When customizing a margarita recipe, there are numerous variations to suit your taste preferences.
– If you enjoy a bit of spice, a tangy and savory twist, rim the glass with Tajin seasoning.
– To incorporate extra fruit flavors, consider muddling strawberries or blueberries into the mix or using flavored liqueurs like mango or watermelon.
– If you’re looking for an alcoholic option, simply add tequila and triple sec. You can try different spirits like vodka, rum, or mezcal for a smoky flavor.
– If you’re short on time, skip smoking the Jalapeño. This step adds a unique flavor to the mockerita, but it’s not necessary for a delicious drink.
So go ahead and customize your Mockerita (margarita) with these variations and substitutions to create the perfect cocktail to suit your mood.
Expert Tips for Making the Best Mocktails
Looking to elevate your mocktail game?
- Adding complex flavors with spices and herbs is a great way to take your alcohol-free drink to the next level. Experiment with ingredients like cinnamon, ginger, cardamom, and fresh herbs like basil, mint, and rosemary to create unique and flavorful mocktail recipes. These ingredients not only add depth and complexity to your drink but also offer a range of health benefits.
Giving up alcohol and enjoying mocktails can lead to a range of benefits. Improved sleep is often reported by those who choose to live alcohol-free, as well as a better routine and increased energy levels. Mocktails can provide a satisfying and delicious alternative to traditional alcoholic drinks, allowing you to still feel part of the social scene without the negative effects of alcohol.
Next time you’re looking for a refreshing drink, consider whipping up a mocktail using a blend of your favorite spices and herbs. Not only will you indulge in a flavorful and exciting beverage, but you’ll also reap the benefits of sober living. Cheers to delicious and healthful mocktails!
More mocktails from the blog for your dry January or sober journey:
- Raspberry Ginger Rosemary Mocktail
- Watermelon Mocktail Spritz – Summer Drink
Smoky Coconut Jalapeño Mockerita – Mocktail
Ingredients1x2x3x
- 6 oz Coconut Milk (180 ml)
- 1 ½ oz Lemon Juice (45 ml) or Lime Juice
- 1 oz Simple Syrup (30 ml) add more if you like it sweeter
- 2-3 Smoked Jalapeños well crushed (adjust to taste)
- 3 oz NA Rum (90 ml) replace with water
- Ice
- Desiccated Coconut, for rimming the glasses replace with sugar or salt
Instructions
- Prepare the cocktail glasses: Before mixing the cocktail, rim the glasses with desiccated coconut. Apply lime juice with a lime wedge on to the rim of the glasses. Add the desiccated coconut into a shallow dish. Dip the rim of each glass into the coconut (or salt/sugar), ensuring it adheres well. Place the glasses in the freezer to chill.
- Prepare the Jalapeños: Start by smoking the jalapeños with a torch gun or on a gas stove top, until they are well-charred. Alternatively, you can grill it in the oven. Once cooled, crush them well with a muddler.
- Mix the Cocktail: In a shaker, combine the NA rum (or water), coconut milk, lemon or lime juice, simple syrup, and the crushed smoked jalapeños. Add a handful of ice.
- Shake Well: Secure the lid on the shaker and shake vigorously for about 30 seconds to ensure all ingredients are well mixed and the cocktail is chilled.
- Strain and Serve: Strain the mixture into a glass filled with ice to remove the jalapeño pieces and seeds.
- Garnish: Optionally, garnish with a slice of lime or lemon and a small piece of jalapeño on the rim of the glass for an extra kick.
- Enjoy: Serve immediately and enjoy the unique blend of sweet, creamy coconut with the smoky spice of jalapeño.
Nutrition
High Protein Quinoa Lentil Crepes - Dosa Variety
Ingredients1x2x3x
- 1 cup Quinoa
- ½ cup Rolled Oats
- ½ cup Chana dal or Split Chickpeas
- ½ cup Urad dal Split & skinned black gram
- 1½ teaspoon Salt or to taste
- 1 inch Ginger
- 3 Green chilies
Serve with:
- Coconut chutney , Onion tomato chutney or Sambar for serving
Instructions
- Wash quinoa, lentils and oats 3 to 4 times with water very well. Drain all the water. Now add about 3 cups of water to soak the quinoa and lentils.
- Cover the bowl and let them soak for about 4 hours or overnight. If you are in a hurry, soak them in hot water for 1-2 hours instead.
- Take all the soaked ingredients along with green chili, ginger, and salt into a blender.
- Blend it very well using about 2 cups of cold water(this could vary depending on the varieties of lentils and quinoa you use). Make it into thick melted ice-cream consistency.
- If you want paper-thin dosa, add 1 more cup of cold water. The consistency of the batter should not be too thick or runny, it should be free-flowing without any lumps.
- Let it rest for 1 hour. However, if you are on a time crunch, it is okay to use the batter right away. I have tried it and it works perfectly fine!
- Heat a well-seasoned cast-iron pan or nonstick griddle on medium heat.
- Once the pan is heated, lower the heat and spread a few drops of oil with a paper towel.
- Now pour one ladle full of batter in the center and immediately start spreading it in a circular motion into a thin crepe.
- Once you are done spreading the batter, increase the heat to medium-high. Optionally, add a drizzle of vegan butter or oil on the top to get a crispy crepe.
- Cook it until golden brown from the bottom and the edge of the crepe/dosa starts separating from the pan.
- Using a flat spatula remove the dosa from the outer edges, then gently fold the dosa and serve immediately with Coconut chutney or Onion chutney and sambar.
- Make all the dosas/crepes similarly.
