Indian Recipes

Wholesome Kanchipuram Masala Dosa with Protein-Packed Soya Batter

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Kanchipuram Masala Dosa Recipe with Soya Dosa Batter

Discover the rich flavors of South Indian cuisine with this delectable Kanchipuram Masala Dosa, a traditional dish that marries the wholesome goodness of a unique soya dosa batter with a savory potato and vegetable filling. Perfect for breakfast or a light meal, this recipe is not only nutritious but also brings a delightful twist to the classic dosa, making it a must-try for anyone looking to explore vegetarian delicacies.

Ingredients

Ingredient Quantity
Idli Rice 2 cups
Soybeans (Whole Soya dal) 1 cup
White Urad Dal (Whole) 1-1/4 cups
Methi Seeds (Fenugreek Seeds) 1 teaspoon
Chana Dal (Bengal Gram Dal) 1 teaspoon
Salt 4 teaspoons
Water As needed
Onion (thinly sliced) 1
Carrot (Gajjar, grated) 1
Beetroot (grated) 1
Green Chilli (finely chopped) 1
Sunflower Oil 2 teaspoons
Mustard Seeds 1/2 teaspoon
White Urad Dal (Split) 1 teaspoon
Chana Dal (Bengal Gram Dal) 1 teaspoon
Onions (thinly sliced) 2
Ginger (finely chopped) 1 inch
Green Chillies (slit) 2
Curry Leaves 1 sprig
Potatoes (Aloo, boiled) 3
Salt To taste
Turmeric Powder (Haldi) 1/4 teaspoon
Idli Dosa Podi (Milagai Powder) 2 tablespoons
Ghee For cooking dosa

Nutritional Information (Per Serving)

Nutritional Component Amount
Calories Approx. 200
Protein 8 g
Carbohydrates 30 g
Dietary Fiber 4 g
Total Fat 5 g
Saturated Fat 1 g
Sodium 400 mg

Preparation Time

Task Time (minutes)
Preparation 360
Cooking 30
Total 390

Servings

Yield: 12 Dosas

Cuisine

Type: South Indian
Diet: Vegetarian


Instructions

To embark on your culinary journey of making the Kanchipuram Masala Dosa, we will first prepare the high-protein soya dosa batter, which is a delightful alternative to traditional dosa batters. Start by soaking all the required ingredients separately; place the soybeans in one bowl, and in another bowl, soak the urad dal along with the methi seeds and chana dal together. In a third bowl, soak the idli rice. Ensure that all ingredients soak for a minimum of 6 hours or preferably overnight to achieve the best texture.

Once the soaking process is complete, the next step is to grind these soaked ingredients. In a mixer grinder, first add the soaked urad dal and methi seeds. Gradually incorporate a little water at a time to achieve a smooth, thick flowing batter. Once ground, transfer this mixture into a large mixing bowl.

In the same grinder, add the soaked rice and blend with just enough water until you have a thick batter. Pour this rice batter into the bowl with the urad dal batter. Now, add the soaked soybeans to the mixer and grind them in the same manner, creating a thick batter that is then combined with the rice and dal mixture.

To season the batter, add salt and stir well to ensure even distribution. Cover this bowl and allow the batter to ferment for approximately 8 hours or overnight. Once the fermentation is complete, gently stir the batter to aerate it, and if desired, you can make idlis on the first day when the batter is fresh and full of air pockets. Store any remaining batter in an airtight container in the refrigerator for up to 5 days.

Now, let’s turn our attention to the filling, starting with the Potato Masala. Heat oil in a pan over medium heat. Add the mustard seeds, urad dal, and chana dal, allowing them to roast until they turn golden brown and crisp. Once they reach the desired color, introduce the sliced onions, chopped green chillies, ginger, and curry leaves, sautéing them until the onions become translucent and golden.

Next, incorporate the boiled and coarsely mashed potatoes into the pan, along with salt and turmeric powder. Stir well to combine all the ingredients, cover the pan, and let the flavors meld together. After a few minutes, taste and adjust the seasoning if necessary. Set the potato masala aside.

Moving on to the Vegetable Masala, in another pan, heat some oil over medium heat and add the chopped onion and green chillies, sautéing until the onions are soft. Once they have softened, mix in the grated beetroot and carrot, sprinkling a pinch of salt to taste. Continue to sauté until the vegetables are tender, covering the pan to speed up the cooking process. Once cooked, turn off the heat and set aside.

Finally, it’s time to cook the Kanchipuram Masala Dosa. Preheat your dosa skillet over medium heat. Pour a ladleful of the prepared dosa batter onto the skillet, spreading it in a circular motion from the center outward to form a thin crepe. Drizzle ghee around the edges of the dosa and allow it to cook until the bottom turns golden brown and crisp.

Once the dosa is cooked, sprinkle a tablespoon of idli dosa milagai podi over one half, followed by the potato masala, and top it with the sautéed beetroot and carrot mixture. Carefully fold the dosa over to encase the filling and serve hot.

Serving Suggestions

Serve the Kanchipuram Masala Dosa immediately alongside a steaming bowl of onion sambar and a side of coconut chutney for a complete and satisfying meal that is sure to delight your taste buds. Enjoy this wholesome dish as part of a hearty breakfast or a light lunch that embodies the rich culinary heritage of South Indian cuisine.


This Kanchipuram Masala Dosa recipe with soya dosa batter not only elevates the classic dish but also infuses it with additional nutritional benefits, making it an excellent choice for health-conscious eaters. The combination of flavors and textures, from the crispy dosa to the flavorful fillings, is sure to create a memorable dining experience that brings people together over delicious food.

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