High Protein Soya Dosa

Step 1: To begin making High Protein Soya Dosa Recipe, we will first make the soya dosa batter

Step 2: First we will soak all the ingredients

Step 3: Soak the soy bean separately in a bowl

Step 4: In a bowl soak the urad dal, methi seeds and chana dal together

Step 5: In another bowl, soak the rice

Step 6: Soak them for at least 6 hours or overnight

Step 7: Once soaked, you can grind them

Step 8: Into a mixer grinder, add the soaked urad dal and methi seeds

Step 9: Add little water at a time and grind to make a thick flowing batter

Step 10: Transfer the ground urad dal into a large bowl

Step 11: In the same mixer grinder, add the rice and add just little water at a time and make thick batter

Step 12: Transfer the rice into the same bowl as the urad dal

Step 13: Similarly, grind the soaked soya bean adding little water at a time to make a thick batter and add it to the same bowl as the rice and dal

Step 14: Add the salt and stir well to combine

Step 15: Cover the bowl and ferment the High Protein Soya Idli & Dosa Batter for 8 hours/ overnight

Step 16: Once fermented, give it a stir gently

Step 17: You can make idli the first day when batter is fresh with air pockets

Step 18: Refrigerate the High Protein Soya Idli & Dosa Batter in an airtight container for 4 to 5 days and use it as required

Step 19: The next step is the make the dosa, stir the fermented batter, and add just a little water to adjust the consistency for making dosa

Step 20: It should be a smooth flowing batter and not thick

Step 21: Preheat a dosa tawa over medium heat

Step 22: Pour a ladleful of the soya dosa batter and spread it in concentric circles until you get a thin 6 to 8 inch dosa

Step 23: Drizzle ghee around the inside and outside edges

Step 24: Cook on medium heat and once you notice the soya dosa turn golden brown, flip and cook on the other side for a few seconds

Step 25: Flip back again, fold the soya dosa and serve hot

Step 26: Serve this High Protein Soya Dosa Recipe for breakfast along with Coconut Chutney, Varutharacha Sambar and filter coffee