Quinoa Crepes with Cilantro Hummus

Quinoa Crepe or Dosa

I like practical food. Food that’s easy to make, easy to brown-bag, and that doesn’t take you on a trip to the market each time you decide to make a meal. Because truth is that even those of us who love to cook usually don’t have hours to spend each day in the kitchen stirring up fancy meals.

But being busy and cooking on a tight schedule– or even a tight budget– should never be an excuse to eat sloppy or eat unhealthy. In fact, it can be just the perfect challenge to jog that creative muscle.

My Quinoa Crepes with Cilantro Hummus are a perfect example of practical food. These are a dressed-up– and even healthier– version of the humble Indian dosa and chutney. They are gluten-free and packed with delicious protein from three wonder foods: quinoa, brown rice, and legumes. And together they create a food experience that will leave you– and those you cook for– begging for more.

Quinoa Crepe

The Cilantro Hummus is actually a chutney, not unlike a cilantro chutney, with the unexpected goodness of chickpeas. It is smooth and creamy with no added fat except a little coconut milk. Most people seem to love hummus but even if you don’t, this recipe will convert you in  no time at all.

This is also practical food because the Quinoa Crepe or dosa requires an incredibly short soak time– just three hours– despite the fact that it contains brown rice. To shorten the soak time, I resort to a trick you might have already read about in Holy Cow!’s archives from the time I posted my Brown Rice Dosa recipe– parboiling the rice in the microwave. I then soak the quinoa and the legumes along with the rice and the hot water. Et voila! Dosa batter in three hours. This is the kind of recipe I make on a Sunday afternoon and then refrigerate for hot,  lacy, golden dosas all week. The Hummus refrigerates well too.

So put on your superwoman cape and let’s whip up some crepes. You’re gonna love ‘em!

Quinoa Crepe or Dosa

Quinoa Crepes

(Makes about 20 crepes)

Ingredients:

1 cup quinoa

1 cup brown rice

1 cup udad dal

1/4 cup tuvar dal

1/4 cup poha (flattened rice, found at any Indian grocery)

Place the rice in a microwave-safe bowl, cover with at least two inches of water, and zap in the microwave for 7 minutes. Add the remaining ingredients to the same bowl and add more water if needed to cover the grains and legumes by at least 2 inches. Set it all aside to soak for three hours.

Drain the legumes and grains and place in a blender with just enough water to keep the blades moving. Blend into a smooth paste. Your dosa batter should have the consistency of a pancake batter minus the lumps.

Add salt and mix in thoroughly. Remove to a bowl.

To make the dosas, heat a griddle until water throw on the surface sizzles and evaporates. Using a ladle with a rounded bottom, place about 1/4 cup of the dosa batter in the center of the griddle. Using the bottom of the ladle, start spreading the batter into a round, moving outward from the center in a spiraling motion. Your dosa should be rather thin and crepe-like.

Sprinkle a few drops of oil around the edges of the crepe. This helps the edge brown and become all crispy, and it also helps release the crepe. Let the bottom cook until golden-brown. If your crepe is thin enough, you don’t really need to cook the other side, but if it is thick, flip it over and cook another minute.

Serve hot and refrigerate any remaining dosa batter.

Cilantro Hummus

Cilantro Hummus

(Approx. 20 servings)

Ingredients

1 cup cooked or canned chickpeas

1/4 cup chopped coriander leaves (cilantro)

1/4 cup coconut milk

Juice of 1/2 lemon

3 cloves of garlic, chopped

1 jalapeno pepper

Salt to taste

Place all the ingredients in a blender and blend into a smooth paste, adding water if necessary.

Remove to a bowl and serve sprinkled with some paprika.

Enjoy!

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

Comments

  1. says

    Golden goodness! I like how very healthy these Dosas are.
    While I luuuurve dosas, the daal: rice ratio always worries me. And here to you come up with a great combination.
    I Must try. I do have quinoa, but not enough, will stock up this weekend and make some golden dosas. Will update u once I do :)

    • says

      Dida, no, no cooking of the dals and quinoa and rice is required. And to answer your other question below, 3 hours is enough because you are parboiling the rice and then soaking the rest of the ingredients in the still-hot water.

  2. says

    Dosas with quinoa and only 3 hours of soaking time sounds perfect to me.. I always forget to soak dal and rice for dosas which is the reason why I haven’t made dosas in a long time now. Will be trying these soon, just to confirm there is no need to ferment the batter, right?? Thanks.

  3. says

    Love the idea of quinoa crêpes! I made some salty quinoa pancakes the other day and they were wonderful! The original recipe had eggs but I made a vegan version. Everybody loved it! I’ll post them in the blog soon, but as it is in portuguese, I’ll give you the recipe if you like, it’s so easy! Just let me know if you do! :-)

  4. says

    Love this idea, a healthy substitute for the normal dosai of our diet.. An easy way to incorporate healthy ingredients in our diet without even knowing abt it :)

  5. Anonymous says

    Vaishali,

    The Crepes look beautiful. Nice pictures Desi :).
    These are different, not sweet like traditional ones :)

    I too make cilantro lime hummus- I had tasted it at Panera Bread and loved it. Will try your version too with the coconut milk.

    Thanks and Regards.

  6. says

    omg, those crepes look soooo amazing and tempting and of course the cilantro hummus. What a great combo! So mouth-watering. Now it’s lunch time here and I already started drooling at the picture :)

    How are you Vaishali? Long time.

  7. Anonymous says

    Looks awesome. How would you prep the rice if you didn’t have a microwave? (I do have a rice cooker)

    Thanks
    Arti

  8. Anonymous says

    Vaishali,

    Why did you change the color of website’s tabs? Purple was looking much better than Red.

    Thanks

  9. Anonymous says

    Hello there, I would like to make this recipe and have a few questions regarding the dals. Are they known under another name? When i google tuvar dal it looks like tur dal, is it the same? With respect to udad dal, is it the same as urid dal? Please excuse my ignorance, I’m not too familiar with dals. I’ve never seen or heard about poha either, it looks interesting. I hope I can find it. Otherwise I’ll substitute with basmati, would that be an acceptable substitution?
    Do you microwave the brown rice only, or also the poha?
    Thanks so much for answering my questions, I can’t wait to try this.
    Ruth

    • says

      Hi Ruth, tuvar dal and tur dal are the same and so are urid and udad. Poha is flattened rice and is available in packets at Indian grocery stores. If you can’t find it, you can leave it out– it gives the dosas some added softness, but you can still make the dosas without it.
      Basmati is fine– I use brown basmati too in this recipe. And only microwave the brown rice– the poha is soft and doesn’t need the additional parboiling.
      Hope you enjoy the dosas!

  10. Sanjay says

    Hi Vaishali,

    What brand coconut milk did you use? In California, lot of Asian stores sell Chaokoh, and Trader Joe’s sells both Light and a sort of Heavy coconut milk.

    Sanjay

    • says

      Hi Sanjay, I always use Chaokoh– I’ve tried different brands, including TJ’s, but I always come back to Chaokoh because it has the best flavor and consistency. In recipes where you want to go light, skip the light coconut milk and just use less of the regular coconut milk and add water to make up the difference. Because the light coconut milk is nothing but a diluted version of regular.

  11. A Pandey says

    Vaishali,

    Look really good and nutritious. Would you care to share how you came up the nutrient info ?

    Keep doing this!

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