High Protein Mysore Masala Dosa
Elevate your South Indian breakfast game with this High Protein Mysore Masala Dosa, a nutritious twist on the classic delicacy. Featuring a protein-rich blend of lentils, quinoa, and brown rice, this dosa batter is fermented for a distinct tangy flavor and perfect crispness. The spicy, aromatic potato filling—packed with onion, green chilies, and curry leaves—takes center stage, delivering the ultimate explosion of flavors. This guilt-free, wholesome version of Mysore Masala Dosa is the ideal choice for fitness enthusiasts and foodies alike, offering a balanced combination of health and indulgence. Serve it piping hot with coconut chutney and sambar for an authentic culinary experience that’s as satisfying as it is nutritious. Keywords: high-protein dosa, Mysore Masala Dosa, healthy Indian breakfast, fermented dosa batter, protein-packed recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Urad dal (split black gram)
- 0.5 cup Chana dal (split Bengal gram)
- 0.5 cup Toor dal (split pigeon pea)
- 1.5 cups Brown rice
- 0.5 cup Quinoa
- 1 teaspoon Fenugreek seeds
- 2 teaspoons Salt
- 3 medium Potatoes
- 1 large Onion
- 2 pieces Green chilies
- 1 inch piece Ginger
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Mustard seeds
- 10 leaves Curry leaves
- 0.5 bunch Coriander leaves
- 4 tablespoons Vegetable oil
- 1 teaspoon Red chili powder
- 3 cups Water
Instructions
Rinse and soak the urad dal, chana dal, toor dal, brown rice, quinoa, and fenugreek seeds in 3 cups of water for 6-8 hours or overnight.
Drain the soaked mixture and grind it into a smooth batter using minimal water. The batter should have a pourable consistency. Add salt and let it ferment in a warm place for 8-12 hours.
For the masala filling, boil the potatoes until tender, peel, and roughly mash them.
Heat 2 tablespoons of vegetable oil in a pan. Add mustard seeds and let them splutter, followed by curry leaves.
Add finely chopped onions, green chilies, and grated ginger to the pan. Sauté until the onions turn translucent.
Add turmeric powder and red chili powder, stir well, and then add the mashed potatoes.
Mix thoroughly and allow it to cook for about 5 minutes. Season with salt to taste and garnish with chopped coriander leaves. Set aside the potato filling.
For the dosa, heat a non-stick pan or griddle on medium-high heat. Lightly grease with a little oil.
Pour a ladleful of dosa batter in the center of the pan and spread it outward in a circular motion to form a thin crepe.
Drizzle a teaspoon of oil around the edges. Cook until the dosa turns golden brown and crispy.
Spread a spoonful of the prepared masala filling evenly on one half of the dosa, fold it, and serve hot.
Continue the process with the remaining batter and filling. Serve with coconut chutney and sambar.
Nutrition Facts
Calories |
3172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.8 g | 96% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5554 mg | 241% | |
| Total Carbohydrate | 515.2 g | 187% | |
| Dietary Fiber | 94.7 g | 338% | |
| Total Sugars | 20.2 g | ||
| Protein | 132.5 g | 265% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 691 mg | 53% | |
| Iron | 38.2 mg | 212% | |
| Potassium | 8435 mg | 179% | |
*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.
