Soaking: Rinse the quinoa, urad dal, green moong dal, fenugreek seeds and red masoor dal under cold water. Then, cover them with enough water. Allow them to soak for about 6-8 hours or overnight.

Drain and Rinse: After soaking, drain the water from the soaked ingredients. Rinse them again under cold water to remove excess starch.

Grinding: Start by grinding the soaked ingredients together in a wet grinder or a high-powered blender. Add a little water as needed to make a smooth and fluffy batter. Transfer this batter to a large bowl.

Mix and Ferment: Add salt to the batter and mix well. Cover the bowl and let the batter ferment in a warm place for about 6-8 hours or until it becomes slightly bubbly and increases in volume. Fermentation helps develop the flavors and texture of the dosa.

Making Dosa: After fermentation, the batter will be ready for making dosas. If the batter is too thick, you can add a little water to achieve the desired consistency.

Cooking Dosa: Heat a dosa tawa (flat griddle) over medium heat. Once hot, lightly grease it with oil. Pour a ladleful of batter onto the center of the tawa and spread it gently in a circular motion to form a thin dosa.

Cooking: Drizzle a little oil around the edges of the dosa. Cook until the dosa turns golden brown and crisp on the bottom. Flip the dosa and cook the other side until it's cooked through.

Serve: Serve the quinoa dosa hot with your favorite chutney, sambar, or any other accompaniment of your choice.

Enjoy your nutritious and protein-packed Quinoa Dosa! It's a great way to incorporate healthy ingredients into your meals while enjoying the flavors of traditional dosa.