High Protein Soya Idli & Dosa Batter Recipe
Overview
Discover the ultimate blend of nutrition and tradition with this High Protein Soya Idli & Dosa Batter, a versatile and wholesome foundation for South Indian breakfasts. Packed with protein and flavor, this batter is perfect for creating soft idlis, crispy dosas, and delightful variations such as Uttapam and Paniyarams.
Ingredients
| Ingredient | Quantity |
|---|---|
| Soybeans (Whole Soya dal) | 1 cup (soaked overnight) |
| White Urad Dal (Whole) | 1-1/4 cups (soaked overnight) |
| Methi Seeds (Fenugreek Seeds) | 1 teaspoon |
| Chana Dal (Bengal Gram Dal) | 1 teaspoon |
| Idli Rice | 2 cups (soaked overnight) |
| Salt | 4 teaspoons |
Nutritional Information
This batter is high in protein, making it an excellent choice for vegetarian diets. Each serving provides essential nutrients that contribute to a balanced meal.
Preparation Time
- Soaking Time: 6 hours or overnight
- Total Time: 8 hours (including fermentation)
Instructions
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Soaking: Begin by soaking the soybeans in one bowl, while combining the urad dal, methi seeds, and chana dal in another. Soak the idli rice in a separate bowl. Allow all ingredients to soak for a minimum of 6 hours or overnight.
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Grinding: After soaking, it’s time to grind. In a mixer grinder, add the soaked urad dal and methi seeds, adding a little water at a time to achieve a thick, flowing batter. Transfer this batter to a large mixing bowl.
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Rice Grinding: In the same mixer, add the soaked rice and grind it with just enough water to create a thick consistency. Add this to the bowl containing the urad dal mixture.
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Soybean Grinding: Next, grind the soaked soybeans, incorporating water as needed to maintain a thick batter. Add this to the same mixing bowl.
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Combining and Fermenting: Add the salt to the combined batter and stir well to ensure everything is evenly mixed. Cover the bowl and let the batter ferment in a warm place for about 8 hours or overnight.
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Final Preparation: Once fermented, gently stir the batter. It’s best to make idlis with freshly fermented batter, as it will have a light and airy texture. Store any leftover batter in an airtight container in the refrigerator for up to 5 days.
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Variations: Apart from traditional idlis and dosas, this batter can be used to create delicious variations like Idli Upma, Uttapam, and Paniyarams, allowing you to explore different flavors and textures.
Enjoy your culinary journey with this high-protein, delightful batter that brings a touch of South Indian cuisine to your table!
