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Full Written Recipe for High protein dosa

Prep time: almost 24 hours (includes the process of soaking and fermentation)

Cooking time: 5 minutes

Serves: 1.5 kg of batter approximately 

High protein dosa batter

Ingredients:

Ukhda chawal (idli rice) – 1 cup

Urad dal (split black gram) – 1/4 cup

Sabut hari moong dal (green gram dal) – 1/4 cup

Peeli moong dal – 1/4 cup

Toor dal (split pigeon peas) – 1/4 cup 

Rajgira (amaranth) – 1/4 cup

Nachni (finger millet) – 1/4 cup

Poha – 1/4 cup

Methi dana (fenugreek seeds) – 1 tsp

Hari mirchi (green chillies) – 2 nos. 

Adrak (ginger) – 1 inch

Water as required

Salt to taste

Method:

Wash all the grain, dals & millets together with fresh water, rinse at least for 3-4 times or until the water is clear, soak them for minimum of 4-5 hours. After soaking, strain the water and just rinse with fresh water.

Transfer the soaked grains in a mixer grinder and add green chillies & ginger, further add very little water and grind to make fine paste, do not add too much water as the batter or the paste has to remain thick just the way normal dosa batters are. Grind in small batches if required.

Transfer the grinded batter in a large vessel and keep it overnight in a warm place to ferment. 

After fermenting overnight, there is a rise in batter and has increased in quantity, lightly mix the batter. Add salt to taste and mix it once.

Your healthy dosa batter is ready. It stays good in the refrigerator for couple of days if stored properly. Remove required portion at a time for making the dosa and not the entire batch. 

For coconut chutney:

Ingredients:

Nariyal (fresh coconut) – 1 cup

Roasted chana dal – 1/2 cup

Hari mirchi (green chillies) – 2-3 nos.

Jeera (cumin) powder – 1/2 tsp

Salt to taste

Kaali mirch (black pepper) powder – 1/4 tsp

Water as required

For tadka

Oil 1 tsp

Urad dal ½ tsp

Chana dal ½ tsp

Rai 1 tsp

Dry red chillies 3-4 nos.

Kadi patta 10-12 nos.

Method:

Add all the ingredients in a grinding jar and grind to make a fine chutney, add little water while grinding to adjust the consistency, it should be fine and thick, keep aside for giving tadka.

For tadka, set a pan on medium heat, add oil, further add urad dal & chana dal, stir & cook for few seconds on medium flame.

Further add rai, red chillies & kadi patta, stir & cook for few seconds on medium flame. The tadka is ready, pour the tadka over the chutney and mix well, our coconut chutney is ready. Keep refrigerated until used.

For making peri peri paneer dosa

Ingredients:

Peri peri paneer dosa

High protein dosa batter

Ghee

Paneer as required

Peri peri spice mix 

Vegetable uttapam

High protein dosa batter

Ghee

Onions (chopped)

Tomatoes (chopped)

Green chillies (chopped)

Podi masala

Ghee

Method:

Set a dosa pan on medium heat, spray some water to control the temperature of the tawa and wipe it with a cloth.

Add a spoonful of healthy dosa batter and spread evenly over the pan, do not hurry while spreading the dosa, let h batter dry a little bit and ghee as required, grate paneer, add some peri peri spice mix and spread evenly.

Cook the dosa n medium high heat until the colour changes to golden brown in colour and it leaves the pan, use a utensil friendly spatula and remove the dosa either by rolling it or folding it.

Your peri peri paneer dosa is ready, serve hot with the coconut chutney.

You can make dosa of your own choice. 

For uttapam, set a dosa pan on medium heat, spray some water to control the temperature of the tawa and wipe it with a cloth.

Add a spoonful of healthy dosa batter and spread evenly over the pan, keeping it little thick do not hurry while spreading the uttapam, add the vegetables, podi masala and ghee, lightly press the toppings with the spatula to keep them intact, flip and cook until the veggies are cooked & is golden brown in colour, your uttapam is ready, serve hot with coconut chutney.

You tweak the addition of toppings as per your taste.

Tip: do not worry if the dosa or uttapam doesn’t turn up to be great in the first go, it may happen dur to the temperature of the pan, but as and when you’ll make 2-3 dosas, the temperature of the pan will be in control and your hands will also set while making the dosa.

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