High Protein Masala Dosa
Elevate your breakfast game with this High Protein Masala Dosa, a nutritious twist on the classic South Indian favorite! Packed with the protein power of urid dal, chana dal, moong dal, and quinoa, this recipe creates a wholesome batter that's naturally fermented to perfection. The dosa is crisp, golden, and delightfully lightweight, serving as the perfect vessel for the spiced potato masala filling. Fragrant with curry leaves, mustard seeds, and a hint of ginger, the potato stuffing is a flavorful complement to the protein-packed dosa. Whether you're looking for a healthy, satisfying meal or a crowd-pleaser for your next brunch, this High Protein Masala Dosa is a must-try and pairs beautifully with coconut chutney and warm sambar for an authentic touch. Perfect for those seeking high-protein vegetarian recipes, it’s time to bring this fusion of flavor and nutrition to your table!
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Recipe Information
Ingredients
- 1 cup Urid dal
- 0.5 cup Chana dal
- 0.5 cup Moong dal
- 1 cup Rice
- 0.5 cup Quinoa
- 0.5 teaspoon Fenugreek seeds
- 2 cups Water
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 2 large Potatoes
- 1 medium Onion
- 2 pieces Green chilies
- 1 inch Ginger
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Mustard seeds
- 10 leaves Curry leaves
- 2 tablespoons Coriander leaves
Instructions
Rinse the urid dal, chana dal, moong dal, rice, and quinoa thoroughly and soak them together in a large bowl with 2 cups of water for at least 4 to 5 hours.
Drain the soaked mixture and blend it with fenugreek seeds and 1 cup of fresh water to a smooth batter. The consistency should be similar to pancake batter.
Add salt to the batter, mix well, and let it ferment in a warm place overnight or for about 8-10 hours until it doubles in volume.
Boil the potatoes in salted water until tender. Peel and mash them once cool.
Heat 1 tablespoon of oil in a pan, add mustard seeds, and let them splutter. Add curry leaves, chopped onions, green chilies, and grated ginger. Saute until onions turn translucent.
Add turmeric powder and mashed potatoes to the pan, mix well, and cook for 2-3 minutes. Adjust seasoning and garnish with chopped coriander leaves. Set the masala aside.
Preheat a non-stick pan or a griddle, grease lightly with oil. Pour a ladleful of fermented batter in the center and spread it in circular motions to form a thin dosa.
Add a drizzle of oil around the edges. Cook until the dosa turns golden brown and crispy. Place a spoonful of the prepared potato masala in the center.
Fold the dosa over the masala, and serve hot with chutney and sambar.
Nutrition Facts
Calories |
2572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3546 mg | 154% | |
| Total Carbohydrate | 448.0 g | 163% | |
| Dietary Fiber | 79.3 g | 283% | |
| Total Sugars | 26.9 g | ||
| Protein | 118.7 g | 237% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 679 mg | 52% | |
| Iron | 37.7 mg | 209% | |
| Potassium | 7815 mg | 166% | |
*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.
