High Protein Soya Idli & Dosa Batter Recipe
Description:
The High Protein Soya Idli & Dosa Batter Recipe is a nutritious twist on the traditional South Indian breakfast staple. Made from a combination of soybeans, idli rice, and whole white urad dal, this batter is not only rich in protein but also incredibly versatile. It can be used to make soft idlis, crispy dosas, and other variations such as Idli Upma, Uttapam, and Paniyarams. This healthy and high-protein batter is perfect for anyone seeking a vegetarian, protein-packed breakfast option. The fermentation process enhances the flavor, making it a delightful start to the day.
Cuisine: South Indian
Course: South Indian Breakfast
Diet: High Protein, Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Soybeans (Whole Soya Dal) | 1 cup (soaked overnight) |
| White Urad Dal (Whole) | 1-1/4 cup (soaked overnight) |
| Methi Seeds (Fenugreek Seeds) | 1 teaspoon |
| Chana Dal (Bengal Gram Dal) | 1 teaspoon |
| Idli Rice | 2 cups (soaked overnight) |
| Salt | 4 teaspoons |
Preparation Time: 480 minutes (8 hours, including soaking and fermentation)
Cooking Time: 0 minutes (No cooking required for batter preparation)
Instructions
-
Soaking the Ingredients:
Start by soaking the ingredients. Place the soybeans in a bowl and soak them separately. In another bowl, soak the white urad dal, methi seeds, and chana dal together. In a third bowl, soak the idli rice. Allow all the ingredients to soak for at least 6 hours, or preferably overnight. -
Grinding the Ingredients:
After soaking, it’s time to grind the ingredients into a batter. Begin with the soaked urad dal and methi seeds. Add a little water at a time to ensure the mixture remains thick but flows easily. Grind them into a smooth batter.
Transfer the ground urad dal mixture into a large mixing bowl. -
Grinding the Rice and Soybeans:
Next, grind the soaked rice in the same way, adding small amounts of water as needed to make a thick batter. Add this rice batter to the same bowl containing the urad dal batter.
Finally, grind the soaked soybeans, adding water gradually to make a thick yet smooth batter. Add the soya bean batter to the same bowl as the rice and urad dal mixture. -
Adding Salt:
Add salt to the combined batter and stir well to ensure all ingredients are evenly mixed. -
Fermentation:
Cover the bowl with a clean kitchen towel or lid and set it aside in a warm place to ferment. Allow the batter to ferment for about 8 hours or overnight, depending on the ambient temperature. The batter will rise and develop air pockets as it ferments. -
Using the Batter:
Once the batter has fermented, gently stir it to combine. You can immediately use it to make fresh idlis with a soft texture or crispy dosas with a golden, crisp finish. The batter can be stored in an airtight container in the refrigerator for up to 4 to 5 days. -
Versatile Usage:
In addition to idli and dosa, you can also create variations such as Idli Upma, Uttapam, or Paniyarams from this batter. The fermented batter is incredibly versatile and can be used to prepare a variety of delicious South Indian dishes.
Notes:
- Fermentation Tip: The fermentation process can vary depending on the temperature in your kitchen. In colder climates, you may need to allow the batter to ferment longer, while in warmer climates, it may take less time.
- Storage: Store leftover batter in an airtight container in the refrigerator. Make sure to use it within 4-5 days for the best results.
- Variations: If you’re feeling adventurous, you can experiment with adding different spices or vegetables to your idlis or dosas for a unique twist.
This High Protein Soya Idli & Dosa Batter offers a healthy, filling, and high-protein alternative to traditional breakfast options. It’s a perfect choice for vegetarians or anyone looking to boost their protein intake while enjoying the delicious flavors of South India.
