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Continue ShoppingHigh Protein Dosa (Dal Chilla) in Stahl NevrStick Tawa
HIGH PROTEIN DOSA (DAL CHILLA) IN STAHL NEVRSTICK TAWA
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!
Blogger Richa Gupta (My Food Story) made this nutritious dish in her Stahl NevrStick Dosa Tawa!
This high-protein dosa or chilla is one of our 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 our fast soaking method
- Fry these on a dosa tawa and use a fat of your choice. We used ghee, you can use butter, neutral oil, or coconut oil!
- It pairs excellently with chutneys, chutney podi and sambar. We sprinkled some chutney podi and grated paneer. It was excellent!
Recipe Stats:
Course: Breakfast
Cuisine: Indian
Diet: Gluten Free, Vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 people
Calories: 483kcal
Nutritional Values:
Calories: 483kcal
Carbohydrates: 55g
Protein: 21g
Fat: 21g
Saturated Fat: 12g
Polyunsaturated Fat: 0.4g
Monounsaturated Fat: 2g
Cholesterol: 44mg
Sodium: 492mg
Potassium: 120mg
Fiber: 14g
Sugar: 2g
Vitamin A: 66IU
Vitamin C: 8mg
Calcium: 258mg
Iron: 4mg
Recipe
Ingredients:
- ½ cup Urad Dal
- ½ cup Moong Dal
- ½ cup Dosa Rice
- ½ cup Chana Dal
- ½ cup Toor Dal
- ¼ cup Rajma
- 2 pinches hing
- 3 Green Chillies
- ½ cup fresh coconut
- 1 teaspoon cumin
- 5 garlic cloves
- 1 sprig curry leaves
- 1 teaspoon salt
- 3 tablespoons Ghee
- 1 cup grated Paneer
- 2 tablespoon Chutney Podi
- Dal (Lentils): There are five different varieties of lentils and beans in this recipe - Urad Dal, Moong Dal, Chana Dal, Toor Dal, Rajma
- Rice: We'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
Method:
1) 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
2) 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
3) The blended batter should be of pouring consistency and should be like dosa batter
4) 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 bottom
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!
Bon Appétit!