High Protein Soya Idli & Dosa Batter

Step 1: To begin making the High Protein Soya Idli & Dosa Batter, first we will soak all the ingredients

Step 2: Soak the soy bean separately in a bowl

Step 3: In a bowl soak the urad dal, methi seeds and chana dal together

Step 4: In another bowl, soak the rice

Step 5: Soak them for at least 6 hours or overnight

Step 6: Once soaked, you can grind them

Step 7: Into a mixer grinder, add the soaked urad dal and methi seeds

Step 8: Add little water at a time and grind to make a thick flowing batter

Step 9: Transfer the ground urad dal into a large bowl

Step 10: In the same mixer grinder, add the rice and add just little water at a time and make thick batter

Step 11: Transfer the rice into the same bowl as the urad dal

Step 12: 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 13: Add the salt and stir well to combine

Step 14: Cover the bowl and ferment the High Protein Soya Idli & Dosa Batter for 8 hours/ overnight

Step 15: Once fermented, give it a stir gently

Step 16: You can make idli the first day when batter is fresh with air pockets

Step 17: Refrigerate the High Protein Soya Idli & Dosa Batter in an airtight container for 4 to 5 days and use it as required

Step 18: Apart from idli and dosa you can make variations of idli like Idli Upma, Uttapam, Paniyarams and so much more