High Protein Soya Dosa Recipe
The High Protein Soya Dosa is a wonderfully healthy and delicious dish, perfect for anyone seeking a protein-packed, vegetarian breakfast. This South Indian delight combines the richness of soybeans, urad dal, and a variety of pulses, providing an excellent source of protein and nutrients. The batter is naturally fermented, offering a light and fluffy texture that transforms into crispy dosas, idlis, or uttapams. Whether youβre starting your day with a nutritious breakfast or looking for an easy-to-make, plant-based meal, this recipe is sure to impress.
Cuisine: South Indian
Course: South Indian Breakfast
Diet: High Protein Vegetarian
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 required |
| Ghee | For making the dosa |
Preparation Time: 6 hours (soaking)
Cooking Time: 45 minutes
Instructions:
-
Soak the Ingredients:
Begin by soaking the ingredients to prepare the dosa batter. In one bowl, soak the soybeans. In another, combine the urad dal, methi seeds, and chana dal. Soak the rice separately. Let these ingredients soak for at least 6 hours or overnight. -
Grind the Batter:
After soaking, it’s time to grind the ingredients. Start by adding the soaked urad dal and methi seeds into a mixer grinder. Add a little water at a time, grinding until you have a smooth, thick batter. Transfer this into a large mixing bowl.
In the same grinder, grind the soaked rice with just a bit of water, creating a thick batter. Add this to the mixing bowl with the urad dal mixture.
Finally, grind the soaked soybeans in the mixer, adding water gradually, until you achieve a thick batter. Combine this with the rice and dal mixture in the same bowl. -
Fermentation:
Once all the ingredients are ground and mixed together, add salt to the batter and stir well to combine. Cover the bowl with a lid and allow the batter to ferment for 8 hours or overnight, depending on the ambient temperature. The batter should rise and develop air pockets, indicating itβs properly fermented. If you’re making the batter in the morning, you can refrigerate it for up to 4 to 5 days for later use. -
Prepare the Dosa:
Once the batter is fermented, gently stir it and adjust the consistency by adding a little water if needed. The batter should be smooth and flowing, not too thick.
Preheat a dosa tawa (griddle) over medium heat. Once itβs hot, pour a ladleful of the batter onto the tawa and quickly spread it in concentric circles to form a thin dosa of about 6 to 8 inches in diameter.
Drizzle ghee around the inside and outside edges of the dosa to add flavor and crispness. -
Cook the Dosa:
Allow the dosa to cook on medium heat until the edges turn golden brown and crisp. Flip it over and cook the other side for a few more seconds, ensuring it’s cooked through. Flip it back to the original side, fold it, and serve hot.
Serving Suggestions:
Serve your High Protein Soya Dosa hot with sides like Coconut Chutney, Varutharacha Sambar, and a cup of filter coffee for a complete South Indian breakfast experience. This dish is not only nutritious but also flavorful, making it a perfect choice for those who enjoy a protein-packed, wholesome meal.
Enjoy this protein-packed, crispy dosa for a healthy and satisfying start to your day!
