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Soya Dosa recipe | Protein Dosa | Diabetic dosa | Instant Soya Dosa |

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Tarla Dalal

13 December, 2016

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Table of Content

About Soya Dosa

Ingredients

Methods

Nutrient values

Soya Dosa recipe | Protein Dosa | Diabetic dosa | Instant Soya Dosa |

The Soya Dosa, a modern twist on the classic South Indian staple, stands out as a highly versatile and health-conscious option, earning it monikers such as Protein Dosa, Diabetic Dosa, and Instant Soya Dosa. Unlike its traditional counterpart, this recipe bypasses the lengthy fermentation process, making it a quick and convenient choice for a wholesome meal. Its unique blend of flours, particularly the inclusion of soya flour, significantly elevates its nutritional profile, catering to a range of dietary needs without compromising on taste or texture.

The foundation of this nourishing dosa lies in the intelligent combination of soy flour, urad dal (split black lentils), and rice flour (chawal ka atta). The urad dal, after being soaked and drained, is first blended into a smooth paste with water, contributing to the dosa's characteristic texture and subtle richness. This paste is then combined with the star ingredient, soy flour, and rice flour, along with salt to taste. The mixture is whisked thoroughly with additional water to create a lump-free batter of pourable consistency, ready for the griddle almost instantly.

The preparation of these dosas follows a straightforward method, ideal for busy mornings or quick meal solutions. A non-stick tava (griddle) is heated, and a traditional Indian technique of sprinkling water and wiping it with a muslin cloth ensures the perfect temperature for spreading the batter. A ladleful of the batter is then skillfully spread in a circular motion to form thin, crisp dosas. A minimal amount of oil is smeared over the dosa and along its edges, allowing it to cook evenly to a beautiful light brown color on both sides, achieving that desirable balance of crispiness and tenderness.

What makes the Soya Dosa truly remarkable is its impressive health quotient, making it suitable for various health considerations. As a Protein Dosa, the soy flour significantly boosts its protein content, vital for muscle repair, growth, and satiety, which is particularly beneficial for weight loss as it helps curb hunger. For individuals managing diabetes, this is an excellent choice. The combination of soy and urad dal provides a good source of complex carbohydrates and fiber, leading to a slower release of glucose into the bloodstream, thus preventing sharp blood sugar spikes.

Furthermore, the Soya Dosa is heart-healthy due to its low oil requirement and the benefits derived from its ingredients. Soy is known for its potential to support cardiovascular health, while the overall fiber content aids in managing cholesterol levels. For those dealing with PCOS (Polycystic Ovary Syndrome), the high protein and fiber content, coupled with the absence of refined flour, can be advantageous in managing insulin resistance and weight, often key aspects of PCOS management. The satiating nature of this dosa also prevents overeating, contributing to better weight management strategies.

Serving these Soya Dosas immediately with coconut chutney enhances the experience, adding a burst of traditional South Indian flavor. This recipe truly embodies the idea of a "healthy fast food," being both "tasty and satiating" while requiring no fermentation, making it an incredibly practical and beneficial addition to a health-conscious diet. Its versatility allows it to fit seamlessly into breakfast, lunch, or light dinner routines, offering a nutritious and delicious option for almost everyone.

Ingredients

for soya dosa

1/4 cup soy flour

1/4 cup urad dal (split black lentils) , soaked and drained

3/4 cup rice flour (chawal ka atta)

salt to taste

oil for cooking

For Serving

coconut chutney

Method

Combine the urad dal (split black lentils) and ¼ cup of water in a mixer and blend it till smooth.
Transfer it in a deep bowl, add the rice flour (chawal ka atta), soy flour, salt to taste and ¾ cup of water and mix well using a whisk.
Heat a non-stick tava (griddle).
Sprinkle a little water on it.
Wipe it off gently using a muslin cloth.
Pour a ladleful of the batter on it and spread it in a circular motion to make a 150 mm. (6”) diameter circle.
Smear little oil over it and along the edges.
Cook on a medium flame till the dosa turns light brown in colour from both the sides.
Repeat steps 4 and 5 to make 12 more dosas.
Serve Soya Dosa immediately with coconut chutney.