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🥣Ingredients for Quinoa and Lentils Breakfast Recipe
1 cup red quinoa
½ cup urad dal (split black gram)
¼ cup chana dal (split chickpeas)
¼ cup moong dal (split green gram)
1 teaspoon fenugreek seeds (methi)
Salt to taste
Water as needed
Oil for cooking
🥣Instructions:
Rinse quinoa, lentils, and fenugreek seeds thoroughly.
Soak together for at least 6 hours or overnight.
Drain and grind to a smooth batter, adding water as needed to achieve dosa batter consistency.
Add salt and mix well.
Ferment the batter in a warm place for 8-12 hours until slightly bubbly.
Heat a non-stick tawa or griddle.
Pour a ladleful of batter onto the tawa, spreading it thinly in a circular motion.
Drizzle oil around the edges; cook until golden and crisp.
Flip and cook the other side if desired.
Serve hot with chutney and sambar.
🧑🍳🧑🍳🥣Cooking Tip: For softer dosas, soak and grind 2 tablespoons of poha (rice flakes) with the quinoa and dal mixture.
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