High Protein Ghee Dosa
Elevate your breakfast game with this High Protein Ghee Dosa, a nutritious twist on the classic South Indian favorite. Packed with an energizing blend of rice and protein-rich lentils—including urad dal, toor dal, moong dal, and chana dal—this recipe offers a wholesome balance of flavor and nourishment. The batter is naturally fermented for a light, fluffy texture and enhanced digestibility, while a generous drizzle of golden ghee ensures each dosa is irresistibly crispy and aromatic. Perfect for fueling your day, this dosa pairs beautifully with a variety of chutneys or sambar. With keywords like "high protein," "ghee dosa," and "fermented lentil crepes," this recipe is an ideal choice for health-conscious foodies seeking a delicious and satisfying meal.
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Recipe Information
Ingredients
- 1 cup Rice
- 0.5 cup Split urad dal (black gram lentils)
- 0.5 cup Toor dal (pigeon peas)
- 0.5 cup Moong dal (green gram lentils)
- 0.5 cup Chana dal (Bengal gram lentils)
- 0.5 teaspoon Fenugreek seeds
- 4 tablespoons Ghee
- 1 teaspoon Salt
- 2 cups Water
Instructions
Rinse the rice and all lentils (urad dal, toor dal, moong dal, and chana dal) under cold water until the water runs clear. Combine them in a large bowl.
Add the fenugreek seeds to the bowl and cover the mixture with water. Soak it for at least 6-8 hours or overnight.
Drain the soaking water and transfer the mixture to a blender. Add 2 cups of freshwater and blend to a smooth batter with a consistency similar to pancake batter.
Transfer the batter to a large bowl and add salt. Mix well. Cover the bowl and let the batter ferment at room temperature for 8-12 hours until it slightly rises and becomes bubbly.
Heat a non-stick skillet or dosa pan over medium heat. Lightly grease it with some ghee.
Stir the fermented batter well. Pour a ladleful of batter onto the center of the pan. Using the back of the ladle, spread it outwards in a circular motion to form a thin crepe.
Drizzle 1 tablespoon of ghee around the edges and on top of the dosa. Cook until the bottom turns golden brown and crispy, about 2-3 minutes.
Carefully flip the dosa using a spatula and cook the other side for 1-2 minutes until golden.
Remove from the pan and serve hot with your choice of chutney or sambar.
Repeat the process with the remaining batter, stirring the batter before making each dosa to ensure an even consistency.
Nutrition Facts
Calories |
2125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.5 g | 83% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 2855 mg | 124% | |
| Total Carbohydrate | 291.3 g | 106% | |
| Dietary Fiber | 67.4 g | 241% | |
| Total Sugars | 6.7 g | ||
| Protein | 94.9 g | 190% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 420 mg | 32% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 4566 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
