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Gluten Free Dosa/Roti by


1/2 cup quinoa
1/2 cup brown rice (I use organic from Costco)
1/2 cup hulled millet
3 cups water for soaking
1 tablespoon sesame seeds
1 tsp. salt (optional)
(you can add any other flavors you want too)
1 1/4c water
1/4c sun dried tomatoes not oil packed (optional)
1/4c spinach (optional)
You will also need a very good, nonstick pan, a blender, and a spatula


Place all the grains into a jar or container.
Add the 3 cups water, and mix the grains up.
Soak for a minimum of 4 hours, but you can soak up to overnight.
After soaking, drain well in a fine mesh strainer.
Place the rinsed grains into your blender, and add the 1 1/4 cup water, and your salt and any other seasoning you want to use.
Blend on high for about 1-2 minutes (depending on how powerful your blender is)
You want it to be a little thinner than pancake batter. If it is too thick, add just a little more water (1-2 tablespoons at a time).
Pour the smooth liquid through a fine mesh strainer, so you have a very smooth batter.
Add the sesame seeds to your smooth batter, and stir well.
Place your nonstick pan on the stove, over medium heat. Let it heat up for a good 2-3 minutes. You want a very hot pan.
Put 1/4 cup of the mix in the hot pan. With the back of a spoon or ladle, spread out in the pan (see illustration below)
Cook on the first side, until it moves around freely in the pan, and the edges start to raise up. Carefully turn over with a spatula, and brown the other side.
You can make as dark or light as you would like. The lighter, the softer they will stay. The darker, more crispy. Both have great use.
Place finished dosa on a plate, and put some parchment between each one, so they don't stick.

This recipe should make 10-12 dosa (depending on size)
Serve as a wrap, or as a side to a great Indian dinner!
You can store in an airtight container for a day or two (in the fridge) and warm up as needed.
I hope you try these easy dosa, and enjoy!
You can use these as GF wraps, and tortillas. If you are going to use for those, don't cook until brown. Just cook long enough on each side until they are not raw. That way they will be more pliable.

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