Tips to add protein to dosa
Dosa is a comforting South Indian delicacy, known for its crisp texture, delicate flavor, and incredible versatility. It is made by fermenting rice and urad dal batter and is best enjoyed with coconut chutney and sambar. While fermentation makes it a gut-friendly dish, it often lacks protein. Here are a few smart options one can add to the regular dosa batter to boost its protein content. Scroll down to read the details.
Moong Dal
Protein: As per USDA, 100 gms of uncooked dal offers around 24 gms protein
How to use: Simply replace it with rice in the same proportion in your dosa batter. It is rich in fiber, which is light on the stomach, easy to digest and is often referred to as a great plant-based source of protein.
Quinoa
Protein: 100 gms of dry quinoa offers approx 14 gms proteinHow to use: Soak and grind 1/2 cup quinoa along with the regular rice and dal for dosa batter. Blend them together and ferment. Quinoa is a complete source of protein with 9 essential amino acids and also offers texture and nuttiness to dosa.
Besan
Protein: 100 gms of besan offers around 20-22 gms protein states USDA data How to use: Add 2-4 tbsp of roasted besan to the fermented batter, right before making the dosa. It mixes well with the batter and offers an earthy flavor and crisp texture to the final dish along with a golden tint.
Amaranth
Protein: Per 100 gms of dry rajgira offers around 13 g proteinHow to use: Soak them overnight and then grind with other grains, or add as flour to the batter before you let it rest for fermentation. It is a gluten-free option which is also rich in calcium and iron.
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Disclaimer: The information provided in this article—is intended for general informational purposes only and should not be considered medical advice. Always consult your health practitioner before starting any routine.
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