High Protein Ghee Roast Dosa
Take your taste buds on a nourishing adventure with this **High Protein Ghee Roast Dosa**, a wholesome twist to the classic South Indian favorite. Packed with power from protein-rich urad dal, chickpeas, quinoa, and foxtail millet, this dosa offers a nutrient-dense base complemented by the warm, nutty richness of ghee. The batter achieves perfection through overnight fermentation, creating irresistible crispness and a light tangy flavor. Enhanced with a fiery tempering of cumin seeds, mustard seeds, dry red chilies, and curry leaves, this dish is bursting with aromatic spices. Ideal for breakfast or brunch, it's served hot alongside traditional chutneys or sambar for a complete meal that’s equally satisfying and healthy. Perfect for those seeking high-protein recipes, this dosa is a delightful combination of taste and health!
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Recipe Information
Ingredients
- 1 cup Split black gram (urad dal)
- 0.5 cup Chickpeas (chana dal)
- 0.5 cup Quinoa
- 0.5 cup Foxtail millet
- 0.5 tablespoon Fenugreek seeds
- 1 teaspoon Salt
- 2 cups Water
- 4 tablespoons Ghee
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 2 pieces Dry red chilies
- 10 leaves Curry leaves
Instructions
Rinse the urad dal, chana dal, quinoa, and foxtail millet thoroughly under running water until the water runs clear.
Soak the washed grains and legumes with fenugreek seeds in enough water for 8 hours or overnight.
Drain the soaked mixture and add to a blender with 2 cups of fresh water. Blend to a smooth batter consistency.
Transfer the batter to a large bowl and cover. Allow it to ferment in a warm place for 8-10 hours, or until it has risen and has tiny bubbles on the surface.
Once fermented, add salt to the dosa batter and gently mix.
Heat a non-stick skillet or dosa tawa over medium heat.
Ladle a portion of the batter onto the skillet and spread it into a thin circle using the back of the ladle.
Drizzle a tablespoon of ghee around the edges and 1 teaspoon over the dosa.
In a separate small pan, heat 1 tablespoon of ghee. Add cumin seeds, mustard seeds, dry red chilies, and curry leaves. Fry until aromatic and the seeds begin to splutter.
Spoon this ghee-spice mixture over the dosa as it cooks.
Cook the dosa until the edges begin to lift from the pan and it turns crisp and golden brown.
Using a spatula, carefully fold the dosa in half and remove from the pan.
Serve hot with chutney or sambar.
Nutrition Facts
Calories |
2254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.8 g | 100% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 3083 mg | 134% | |
| Total Carbohydrate | 303.7 g | 110% | |
| Dietary Fiber | 64.5 g | 230% | |
| Total Sugars | 11.3 g | ||
| Protein | 95.4 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 462 mg | 36% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 3279 mg | 70% | |
*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.
