Ayurvedic Dosa for All Dosha Types – by Dr. Manisha Kshirsagar

(Dosas are a traditional vegan crepe or thin pancake from southern India)


While traditionally made with rice, this recipe uses quinoa.  Quinoa is a complete protein and is particularly good for Kapha Dosha. This recipe is easy to make and as they are lighter for digestion, we suggest them as a dinner meal.  Easily digested meals in the evening are fantastic for every dosha, put particularly important for kaphas.


Ingredients (for 2-3 adults):

1-cup organic whole green moong beans

1/2-cup organic quinoa

2 cups water

½ tsp. cumin seeds

¼ tsp. crushed black pepper

½ tsp. freshly grated ginger



2 carrots grated (optional)

1 bunch cilantro, washed and chopped

¼ cup dry unsweetened coconut flakes

½ tsp. salt


Variations: Make it more nutritious by adding: zucchini, spinach, kale or broccoli while grinding or sauté and add to the filling.

May also Seeds and nuts while grinding.

For Vata serve with ghee and soup

For pitta serve with salad spring mix (make a burrito)




Wash and Soak the moong beans and quinoa together for 5-6 hours.

Drain the grains and put in the grinder/blender.

Add water little by little in between grinding to achieve a fine consistency and make a semi-liquid batter. (Keep the lid on to avoid total kitchen clean up J.)

Leave that batter on countertop to ferment.(2-3 hrs)

Add cumin, pepper, ginger, and salt and mix thoroughly.

Heat the skillet on medium heat.

Apply ½ tsp. ghee or olive oil to grease the skillet.

Take 2-3 tbsp. of batter and spread it evenly on the skillet like pancake.

Cook for 1-2 minutes or when it gets crisp and brown from the bottom side then turn it carefully and cook the other side similarly.

Sprinkle with grated carrots, coconut and cilantro.(2-3 pinches each)

It looks beautiful with green, white and orange color on top.

Eat warm and serve with chutney.


Repeat the same process for next Dosa.