Instructions

1. Wash quinoa, lentils & oats 3-4 times with water. Drain and add approx. 3 cups water to soak quinoa and lentils.
2. Cover the bowl and let soak for about 4 hrs or overnight. If in a hurry, soak in hot water for 1-2 hours.
3. Take all soaked ingredients with green chili, ginger, and salt into BlendJet.
4. Blend well using about 2 cups of cold water. Make into thick melted ice-cream consistency.
5. If you want paper-thin dosa, add 1 more cup of cold water. Consistency should be free-flowing without lumps.
6. Let rest for 1 hour. If on a time crunch, it is okay to use batter right away.
7. Heat a well-seasoned cast-iron pan or nonstick griddle on medium heat.
8. Once pan is heated, lower heat and spread a few drops of oil with a paper towel.
9. Pour one ladle full of batter in the center and immediately start spreading in a circular motion into a thin crepe.
10. Increase heat to medium-high. Optionally, add a drizzle of vegan butter or oil on top to get a crispy crepe.
11. Cook until golden brown from the bottom and edge of the crepe/dosa starts separating from pan.
12. Using a flat spatula remove the dosa from the outer edges, then gently fold dosa and serve immediately with Coconut or Onion chutney and sambar.
13. Make all the dosas/crepes similarly.