Craving for Snacks? Try Quinoa & Black Bean Dosas | #WeCook

Crispy, yummy and most importantly – gluten-free.

Prep Time: 2 Days
Cooking Time: 25 mins

INGREDIENTS

DAY 2

• 1½ cups water
• 1 teaspoon sea salt

DAY 3 or 4

• Virgin coconut oil for cooking

INSTRUCTIONS

DAY 1

1. Rinse the quinoa in a fine-mesh strainer. Place it in a small mixing bowl along with the beans, apple cider vinegar, and warm water.
2. (Make sure there is at least an inch of water covering the quinoa and beans, as they will expand quite a bit during soaking.)
3. Let them soak for about 24 hours.

DAY 2

1. Drain and rinse the quinoa and beans and place them in a blender along with the water and salt; blend on high until smooth and creamy.
2. Pour the mixture into a large clean mason jar or bowl, cover with a kitchen towel, and let the mixture ferment for 24 to 48 hours. It will turn slightly sour and a little bubbly.

1. he quinoa and beans and place them in a blender along with the water and salt; blend on high until smooth and creamy.
2. Pour the mixture into a large clean mason jar or bowl, cover with a kitchen towel, and let the mixture ferment for 24 to 48 hours. It will turn slightly sour and a little bubbly.

DAY 3 or 4 – Ready to Cook

1. Heat a cast-iron skillet over medium heat. Once it is hot, add a few teaspoons of coconut oil.
2. Pour ⅓ to ½ cup of the batter into the hot skillet; spread it into a thin pancake in a circular motion using the back of a spoon.
3. Cook for about 2 minutes on the first side, then flip and cook for about 1 minute on the other side. Serve.
4. Repeat above.

Enjoy!