28/09/2025
High-Protein Dosa (Soy Upgrade) 🫓✨
Crispy, soft center, *lean batter*.
I cut the rice and added soybeans for real protein without killing the dosa vibe.
🥄 Ingredients (dry)
• ½ cup urad dal (≈70 g)
• ½ cup soybeans (≈86 g)
• ¾ cup white rice (≈150 g)
• ¼ cup poha (≈28 g)
• 1 tbsp chana dal (≈12 g)
• ¼ tsp methi seeds
• Water as needed (~¾ cup)
•1/4-1/2 tsp sugar
• Salt (after fermentation)
👩🍳 Method
1. Wash and soak everything 8–10 hrs (soy needs longer).
2. Grind smooth with minimal water → pourable batter.
3. Add sugar to help the batter ferment better.
4. Ferment overnight till bubbly. Stir in salt.
5. Spread thin on hot tawa, crisp the edges, flip (optional).
💪 Macros
• Whole batter: ~1306 kcal • 62 g protein
• Per dosa (10 yield): ~131 kcal • 6.2 g protein
• Per dosa (12 yield): ~109 kcal • 5.2 g protein
• Per 100 g batter: ~163 kcal • 7.8 g protein ✅
✨ Why it works: less rice + more soybeans = protein boost without losing crispness. You can add a South Indian soya filling to hit your protein goals.
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