High Protein Mysore Masala Dosa

Elevate your South Indian breakfast experience with this High Protein Mysore Masala Dosa, a nutritious twist on the classic favorite! This dosa batter is packed with protein-rich urad dal, chana dal, toor dal, and the modern addition of quinoa, combined with wholesome brown rice for a perfect balance of taste and health. Fermented for that authentic tang, the dosa is golden and crisp, serving as the ideal vehicle for a flavorful spiced potato masala filling. Infused with aromatic mustard seeds, curry leaves, and a hint of turmeric, the filling delivers a fragrant and zesty delight in every bite. Whether you're seeking a high-protein meal or an indulgent vegan treat, this recipe makes a satisfying choice. Serve with creamy coconut chutney and piping hot sambar for a complete and irresistible South Indian feast!

Nutriscore Rating: 82/100

Prep Time:480 mins

Cook Time:60 mins

Total Time:540 mins

Servings: 4

Ingredients

• 1 cup Urad dal (split black gram)
• 0.5 cup Chana dal (split Bengal gram)
• 0.5 cup Toor dal (split pigeon pea)
• 1.5 cups Brown rice
• 0.5 cup Quinoa
• 1 teaspoon Fenugreek seeds
• 2 teaspoons Salt
• 3 medium Potatoes
• 1 large Onion
• 2 pieces Green chilies
• 1 inch piece Ginger
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Mustard seeds
• 10 leaves Curry leaves
• 0.5 bunch Coriander leaves
• 4 tablespoons Vegetable oil
• 1 teaspoon Red chili powder
• 3 cups Water

Directions

Step 1

Rinse and soak the urad dal, chana dal, toor dal, brown rice, quinoa, and fenugreek seeds in 3 cups of water for 6-8 hours or overnight.

Step 2

Drain the soaked mixture and grind it into a smooth batter using minimal water. The batter should have a pourable consistency. Add salt and let it ferment in a warm place for 8-12 hours.

Step 3

For the masala filling, boil the potatoes until tender, peel, and roughly mash them.

Step 4

Heat 2 tablespoons of vegetable oil in a pan. Add mustard seeds and let them splutter, followed by curry leaves.

Step 5

Add finely chopped onions, green chilies, and grated ginger to the pan. Sauté until the onions turn translucent.

Step 6

Add turmeric powder and red chili powder, stir well, and then add the mashed potatoes.

Step 7

Mix thoroughly and allow it to cook for about 5 minutes. Season with salt to taste and garnish with chopped coriander leaves. Set aside the potato filling.

Step 8

For the dosa, heat a non-stick pan or griddle on medium-high heat. Lightly grease with a little oil.

Step 9

Pour a ladleful of dosa batter in the center of the pan and spread it outward in a circular motion to form a thin crepe.

Step 10

Drizzle a teaspoon of oil around the edges. Cook until the dosa turns golden brown and crispy.

Step 11

Spread a spoonful of the prepared masala filling evenly on one half of the dosa, fold it, and serve hot.

Step 12

Continue the process with the remaining batter and filling. Serve with coconut chutney and sambar.

Nutrition Facts

Serving size	(2463.1g)

Amount per serving	% Daily Value*
Calories	3171.5

Total Fat 74.8g	0%
Saturated Fat 10.7g	0%
Polyunsaturated Fat 33.6g
Cholesterol 0mg	0%
Sodium 5553.5mg	0%
Total Carbohydrate 515.2g	0%
Dietary Fiber 94.7g	0%
Total Sugars 20.2g
Protein 132.5g	0%

Vitamin D 0IU	0%
Calcium 691.2mg	0%
Iron 38.2mg	0%
Potassium 8434.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.6%

Protein: 16.2%

Carbs: 63.1%