High Protein Traditional Thosai
Elevate your breakfast game with this High Protein Traditional Thosai recipe, a nutritious twist on the beloved South Indian fermented crepes. Loaded with protein-rich urad dal, moong dal, and quinoa, and paired with the goodness of idli rice and fenugreek seeds, this wholesome dish combines authentic flavors with modern nutritional benefits. The recipe involves soaking and fermenting the batter to achieve the signature tangy taste and fluffy texture, creating perfectly crisp yet soft thosai. Easy to prepare and rich in plant-based protein, it’s a fantastic choice for a healthy start to your day or a light, satisfying dinner. Serve your thosai fresh off the griddle with classic accompaniments like coconut chutney, sambar, or any protein-packed side for a complete meal. Perfect for anyone seeking traditional flavors with an added health boost!
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Recipe Information
Ingredients
- 1 cup Urad dal (split black gram)
- 0.5 cup Quinoa
- 0.5 cup Moong dal (yellow lentils)
- 1.5 cups Idli rice (parboiled rice)
- 2 teaspoons Fenugreek seeds
- 1 teaspoon Salt
- 2.5 cups Water
- 2 tablespoons Vegetable oil or ghee
Instructions
Rinse the urad dal, moong dal, idli rice, and quinoa thoroughly under cold running water until the water runs clear. This process removes excess starch and dirt.
In a large mixing bowl, add the rinsed urad dal, moong dal, quinoa, and fenugreek seeds. Cover with water and allow to soak for 6-8 hours or overnight for best results.
In a separate bowl, rinse and soak the idli rice in water for 6-8 hours or overnight.
After soaking, drain the urad dal mixture and idli rice. Reserve the soaking water, as it can be used later to adjust batter consistency.
Transfer the urad dal mixture to a blender or wet grinder and grind to a smooth, fluffy paste. Add small amounts of the reserved soaking water as needed for grinding consistency.
In the same blender or grinder, grind the idli rice into a smooth batter, slightly coarse in texture, to maintain the traditional thosai texture. Use reserved soaking water as needed.
Combine the urad dal and idli rice batters in a large bowl. Mix well using clean hands to allow natural fermentation.
Cover the batter with a clean kitchen towel or plastic wrap and leave it in a warm place for 8-12 hours or until the batter ferments, doubles in volume, and develops a slightly tangy aroma.
Once fermented, gently stir the batter and add salt. Adjust the consistency of the batter by adding water, ensuring the batter is pourable but not too thin.
Heat a non-stick or cast-iron tawa (griddle) over medium heat. Lightly grease the surface with a few drops of vegetable oil or ghee using a paper towel or a halved onion.
Pour a ladleful of batter onto the center of the tawa. Using the back of the ladle, spread the batter in a circular motion to form a thin crepe.
Drizzle a few drops of ghee or oil around the edges and cook for 2-3 minutes or until the bottom turns golden and crisp.
Flip the thosai with a spatula and cook for an additional 1-2 minutes on the other side (optional, depending on desired crispiness).
Remove the cooked thosai from the tawa and serve immediately with chutney, sambar, or any protein-packed sides of your choice.
Repeat with the remaining batter, stirring it occasionally to maintain consistency.
Nutrition Facts
Calories |
1968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3070 mg | 133% | |
| Total Carbohydrate | 311.8 g | 113% | |
| Dietary Fiber | 47.9 g | 171% | |
| Total Sugars | 3.2 g | ||
| Protein | 95.7 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 418 mg | 32% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 3438 mg | 73% | |
*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.
