A dosa is considered by many to be a perfect breakfast dish. They are easy to make in any quantity, brilliantly light, and also filling. The Protein Dosa is a healthier version of the staple dish. The unique dish uses daal as a batter instead of rice, which makes for a much more energy-filled dosa than the usual rice batter. Filling, oil-free and nutritious, the Protein Dosa is the perfect way to start your day.
Read on to make one of these super healthy Protein Dosas for yourself.
- ½ a cup red daal (arhaar dal)
- ½ a cup yellow split gram (moong dhuli dal)
- ½ a cup black gram (urad dhuli dal)
- ½ a cup red gram (lal masoor dal)
- ½ a cup chickpeas (chana ka dal)
- Salt as per taste
- 1 tablespoon chaat masala
- 50 grams paneer
- ½ a cup chopped cucumber
- ½ a cup chopped tomatoes
- 1 spoon of cut green chilies
- Chopped coriander as per taste
Wonderchef Products Used:
A Wonderchef Dosa Tawa is the perfect cookware to use for making a dosa that does not require any oil. The Tawa also makes sure that the dosa does not stick to it in any way possible.
- Step 1: Place all the dals in one bowl and wash them thoroughly. After that, soak them in water for two hours.
- Step 2: After soaking the daal, grind them along with the water to make a batter. Make sure the batter is neither too runny nor too thick.
- Step 3: Add salt and chaat masala as per taste to the batter and mix them accordingly.
- Step 4: In a separate bowl, mix all the vegetables. Add salt and chaat masala here too.
- Step 5: Now that the batter and vegetables are set, bring out a dosa tawa. You don’t need to add oil in the making of this dosa, so set the batter on the tawa after it is set on medium flame. Flip the dosa to the other side when it starts browning.
- Step 6: Once the dosa is done, add the veggies to the center of the dosa and let them warm for some time. Once done, take the dosa out of the Tawa carefully, and set it to be served with a chutney of your choice.
Watch the video above to see the Protein Dosa made in a step-by-step manner by Mrs. Shilpi Jain.