Quinoa Meets Cornmeal Dosa Style Flatbread

Instructions

1. Soak quinoa overnight, then rinse thoroughly in the morning.
2. In a blender, combine the rinsed quinoa with 1 cup of cornmeal and 1.5 cups of water. Blend until a smooth batter is formed.
3. Transfer the batter to a bowl. Add the finely chopped onion, chopped cherry tomatoes, ½ tsp salt, ¼ tsp turmeric, and ½ tsp cumin-coriander powder. Mix well and let the batter rest for 10 minutes.
4. While the batter rests, prepare the mint yogurt dip. In a blender, combine the fresh mint leaves, 2 tbsp roasted peanuts, 1 green chili (adjust to taste), ¼ tsp black salt, and 2–3 tbsp water. Blend to a smooth paste. In a separate bowl, whisk 3 tbsp plain yogurt and then stir in the mint-peanut puree until well combined. The dip is ready!
5. Heat a pan over medium heat and lightly brush it with oil. Pour approximately 1 cup of the flatbread batter onto the hot pan and spread it evenly to form a round flatbread.
6. Cook the flatbread for 2–3 minutes per side, or until it turns golden brown and crisp. Flip the flatbread once or twice as needed to ensure even cooking.
7. Serve the hot quinoa-cornmeal flatbreads immediately with the refreshing mint yogurt dip.