Kanchipuram Masala Dosa Recipe With High-Protein Soya Dosa Batter
Kanchipuram Masala Dosa is a delightful South Indian breakfast that combines the goodness of traditional dosa with the added nutrition of a vegetable-filled potato masala. Popular in local eateries across Tamil Nadu and Kerala, this dish gets a flavorful twist with beetroot, carrot, and aromatic spices. Using a high-protein soya dosa batter, this recipe not only makes a healthy start to your day but also ensures a delicious way to include vegetables in your meal.
Recipe Overview
| Description | Kanchipuram Masala Dosa is a nutritious breakfast stuffed with a medley of vegetables and spiced potato masala. It’s a classic South Indian dish, now made healthier with a high-protein dosa batter featuring soybeans. Pair it with coconut chutney and onion sambar for a complete breakfast. |
|---|---|
| Cuisine | South Indian Recipes |
| Course | South Indian Breakfast |
| Diet | Vegetarian |
| Prep Time | 6 hours (includes soaking and fermentation time) |
| Cook Time | 30 minutes |
| Servings | 4 servings |
Ingredients
Soya Dosa Batter
| Ingredient | Quantity |
|---|---|
| Idli Rice | 2 cups |
| Soybeans (Whole Soya Dal) | 1 cup |
| White Urad Dal (Whole) | 1 ¼ cups |
| Methi Seeds (Fenugreek Seeds) | 1 teaspoon |
| Chana Dal (Bengal Gram Dal) | 1 teaspoon |
| Salt | 4 teaspoons |
| Water | As needed |
Vegetable Masala
| Ingredient | Quantity |
|---|---|
| Onion (thinly sliced) | 1 |
| Carrot (grated) | 1 |
| Beetroot (grated) | 1 |
| Green Chilli (finely chopped) | 1 |
| Oil | 1 teaspoon |
Potato Masala
| Ingredient | Quantity |
|---|---|
| Oil | 1 teaspoon |
| Mustard Seeds (Rai/Kadugu) | ½ teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Chana Dal (Bengal Gram Dal) | 1 teaspoon |
| Onion (thinly sliced) | 2 |
| Ginger (finely chopped) | 1 inch piece |
| Green Chillies (slit) | 2 |
| Curry Leaves | 1 sprig |
| Potatoes (boiled and mashed) | 3 |
| Salt | To taste |
| Turmeric Powder (Haldi) | ¼ teaspoon |
Other Ingredients
| Ingredient | Quantity |
|---|---|
| Idli Dosa Podi (Milagai Powder) | 2 tablespoons |
| Ghee | As needed for dosa |
Nutritional Information (Per Serving)
| Nutrient | Approximate Value |
|---|---|
| Calories | 350 kcal |
| Protein | 12 g |
| Carbohydrates | 48 g |
| Fat | 9 g |
| Fiber | 6 g |
Instructions
Step 1: Prepare Soya Dosa Batter
-
Soak Ingredients
- In separate bowls, soak the soybeans, urad dal (with methi and chana dal), and idli rice for at least 6 hours or overnight.
-
-
Grind the Batter
- Use a mixer grinder to grind the soaked urad dal and methi seeds with a small amount of water into a smooth, flowing batter. Transfer to a large mixing bowl.
- Next, grind the soaked idli rice with minimal water to achieve a thick, smooth consistency. Add this to the same bowl.
- Finally, grind the soaked soybeans in small batches, adding little water, until smooth. Combine this with the other ingredients in the mixing bowl.
-
Ferment the Batter
- Add salt and mix well. Cover the bowl and let the batter ferment in a warm place for 8 hours or overnight.
- Once fermented, gently stir the batter before use. Refrigerate for up to 4-5 days in an airtight container.
Step 2: Make Potato Masala
- Heat oil in a pan over medium heat. Add mustard seeds, and when they splutter, add urad dal and chana dal. Roast until golden brown and crisp.
- Add the sliced onions, green chillies, ginger, and curry leaves. Sauté until onions soften and turn golden.
- Stir in the boiled and mashed potatoes. Add turmeric powder, salt, and mix well.
- Cover and cook for 2-3 minutes to let the flavors meld. Turn off the heat and set aside.
Step 3: Cook Vegetable Masala
- Heat oil in another pan and sauté the sliced onions and green chillies until soft.
- Add grated beetroot and carrot. Sprinkle salt to taste and cook until vegetables are tender. Cover the pan to speed up the cooking process.
- Turn off the heat and set aside.
Step 4: Assemble and Cook Kanchipuram Masala Dosa
- Heat a dosa skillet over medium heat. Pour a ladleful of the fermented dosa batter onto the skillet and spread it in a circular motion to form a thin crepe.
- Drizzle ghee around the dosa and let it cook until the edges turn crisp and the bottom becomes golden brown.
- Spread 1 tablespoon of idli dosa podi evenly on the dosa.
- Place a portion of the potato masala on one half of the dosa and top it with a layer of the vegetable masala.
- Fold the dosa in half and remove it from the skillet.
Step 5: Serve
Serve the hot and crispy Kanchipuram Masala Dosa with coconut chutney and onion sambar for a wholesome, satisfying South Indian breakfast.
Pro Tips
- Fermentation: Ensure your batter ferments well by keeping it in a warm spot. A well-fermented batter gives soft idlis and crisp dosas.
- Custom Veggies: Feel free to add or replace vegetables like capsicum, peas, or cabbage for variety.
- Serve Fresh: Masala dosas taste best when served hot, fresh off the skillet.
Enjoy this nutritious and flavorful Kanchipuram Masala Dosa as a treat for your family, bringing the authentic taste of South India to your kitchen!
