High-Protein Quinoa Masala Dosa

Rinse quinoa, moong dal, urad dal, and fenugreek seeds separately. Soak moong dal, urad dal, and fenugreek seeds together in 1 cup water for 4 hours. Soak quinoa in 1.5 cups water for 4 hours.

Drain the soaked dals and fenugreek, reserving the water. Grind them in a blender with 1/4 cup of the reserved water until light and fluffy. Transfer to a large bowl.

Drain quinoa and grind with 1/2 cup fresh water to a slightly grainy batter. Mix with the dal batter.

Add rock salt and mix well. Cover and ferment in a warm place for 6-8 hours or until the batter rises and has tiny air bubbles.

For the filling: Heat oil in a pan, add mustard seeds and let them splutter. Add curry leaves, green chillies, and ginger. Sauté for a minute.

Add onions and cook until translucent. Add turmeric powder and mix.

Add mashed potatoes and salt to taste. Mix well and cook for 2-3 minutes. Stir in coriander leaves. Set aside.

Heat a non-stick tawa over medium heat. Pour a ladleful of batter and spread in a circular motion to make a thin dosa.

Drizzle a few drops of oil around the edges. Cook until the base is golden and crisp.

Place a portion of the potato filling on one side, fold the dosa, and serve hot.