Quinoa Oats Mix Vegetable Crepe/Dosa - Protein Rich

 
Know what you Eat - Much talked about quinoa in this blog..for those who are new its a recently rediscovered ancient "grain" native to South America, quinoa is high in protein, the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Quinoa's amino acid profile is well balanced, making it a good choice for vegans concerned about adequate protein intake, also quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients. As we all know Oats, via their high fiber content, are already known to help remove cholesterol from the digestive system that would otherwise end up in the bloodstream.Coming to the recipe, its an instant mix veg pancake/crepe/dosa for yummy healthy and fuller breakfast. I am glad me and my kids just love it. Sending this to  Healing Foods - Whole Grains event by Siri guest hosted by Simona and Shobha's Good Food Event

 

Ingredients

1 C Cooked Quinoa

1 C Powdered Oats (powder quickcooking oats in coffee grinder)

1 C Sooji/Rava/Semolina

1-1/2 C Yogurt,lowfat

1 or 2 Green Chilli

1 Onion,medium sized

1 C Cabbage, carrot, finely chopped

1" piece of Ginger

1/2 C Cilantro, chopped

Salt to taste

1 Tbsp Oil for Seasoning

1/4 tsp Cumin Seeds

1/4 tsp Sesame Seeds

1/4 tsp Urad dal

Few Curry leaves, chopped

A pinch of Hing(Asafoetida)

Water as per you need for pancake batter

Oil as you need for pancake/crepe/dosa

Directions:

1. Prepare quinoa, keep it aside. (Add 2 measures of water to 1 measure of Quinoa and salt to taste and cook till it fluffs up) Allow it to cool.

2. Grind Oats and soak in yogurt + water if needed along with semolina and cooked quinoa for 1 hour.

3. Finely chop green chilli, ginger, cabbage, carrot, onion and cilantro.

4. Add everything in the yogurt mixture along with salt to taste. Blend with blender only if necessary to assemble.

5. Splutter cumin & sesame seeds, urad dal along with curry leaves and hing in oil. Add this to the batter(consistency should be little thin than pancake consistency)

6. Now heat an iron/nonstick griddle, take one big spoonful of batter, make nice big pancake and pour 1 tsp of oil around it.

7. Once the side is well cooked turn the crepe and make sure the other side is cooked before removing it.

8. Serve this with sambhar, chutney or with mixing grated cucumber and mint with greek yogurt.

9. This dish is ideal for people who are looking for sugar free and low carb option. 

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