This high protein dosa is a simple no-fermentation dosa recipe that has the goodness of six dals! It's instant and easy to make. It's mildly flavoured too so you can have it plain or with some sides!
This high-protein dosa or chilla is one of my favourite breakfast foods! They are soft, crispy, and more importantly - they are instant! Well, not fully instant, the dals have to be soaked overnight. But that's it, no fermentation time is required after that. Amazing, right?
This nutritious dosa is made of six different dals and rice that make it a very high-protein breakfast solution. It is flavoured with aromatics like garlic, coconut, curry leaves, green chillies, cumin seeds and a pinch of hing!
- It is a super simple dish, all you need to do is soak the dals overnight and blend it with the rest of the ingredients!
- It comes together quickly as well and only needs the dal to be soaked overnight. Pssst. If you forget to do this, you can always soak the dals in hot water in a tightly shut casserole using my fast soaking method
- Fry these on a dosa tawa and use a fat of your choice. I used ghee, you can use butter, neutral oil or coconut oil!
- It pairs excellently with chutneys, chutney podi and sambar. I sprinkled some chutney podi and grated paneer. It was excellent!
Ingredient You Need for Protein Dosa
Here's everything you need for making high protein dosa:
- Dal (Lentils): There are five different varieties of lentils and beans in this recipe - Urad Dal, Moong Dal, Chana Dal, Toor Dal, Rajma
- Rice: I've used idli rice but you can use any short grain rice
- Coconut: Small pieces of fresh or frozen coconut for flavour
- Garlic: Always!!
- Green Chillies: Optional, but adds a nice flavour and punch
- Jeera & Hing: Both for flavour
- Curry Leaves: Adds a nice herby flavour. Can be swapped for coriander
- Ghee: Used while cooking the dosa. Can swap for oil
How to make High Protein Dosa
Here's a quick step by step to show you how to make high protein dosa
- Wash and soak all the dals and rice overnight. This makes them easier to digest and also softens them so they can be ground properly
- Add the soaked and drained dals and rice to a blender along with all the other ingredients except ghee. Add water and blend till smooth
- The blended batter should be of pouring consistency and should be like dosa batter
- To cook the dosas, heat a dosa tava and pour the batter in the middle. Spread it around with the back of a spoon in a circular motion to resemble a dosa or chilla
5. Pour ghee around the edges and in the middle and flatten the dosa with the back of a spatula
6. Cook it till golden brown and crisp from the bottomm
7. Sprinkle grated paneer and chutney podi on the dosa and cook for 1-2 minutes till the paneer starts to soften and melt
8. Serve hot!
Watch Recipe Video
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High Protein Dosa
Ingredients
- ½ cup Urad Dal split black lentils
- ½ cup Moong Dal split yellow mung beans
- ½ cup Dosa Rice parboiled rice
- ½ cup Chana Dal split Bengal gram
- ½ cup Toor Dal split pigeon peas
- ¼ cup Rajma kidney beans
- 2 pinches hing asafoetida
- 3 Green Chillies
- ½ cup Fresh Coconut
- 1 Teaspoon Cumin
- 5 cloves Garlic
- 1 sprig Curry leaves
- 1 teaspoon Salt
- 3 tablespoons Ghee
- 1 cup grated Paneer
- 2 Tablespoons Chutney Podi
Instructions
- Wash and soak all the dals and rice overnight. This makes them easier to digest and also softens them so they can be ground properly
- Add the soaked and drained dals and rice to a blender along with hing, coconut, curry leaves, garlic, green chillies, cumin, curry leaves and salt. Add water and blend till smooth. The blended batter should be of pouring consistency and should be like dosa batter.
- To cook the dosas, heat a dosa tava and pour the batter in the middle. Spread it around with the back of a spoon in a circular motion to resemble a dosa or chilla. Pour ghee around the edges and in the middle and flatten the dosa with the back of a spatula
- Cook it till golden brown and crisp from the bottom. Sprinkle grated paneer and chutney podi on the dosa and cook for 1-2 minutes till the paneer starts to soften and melt. Serve hot.
Susan says
Could you translate the names of the dals and other ingredients into English? Or at least show the pkgs? Not a lot of experience with Indian cooking,but would love to try. I'm in the U.S.
Richa says
Hey Susan, we've added the English names in the recipe card. Let me know if you still have trouble identifying them