High Protein Traditional Thosai
Elevate your breakfast or dinner routine with this High Protein Traditional Thosai—a wholesome twist on the beloved South Indian classic! This recipe combines urad dal, idli rice, and the nutty goodness of quinoa and moong dal for an extra boost of plant-based protein, while maintaining the authentic texture and flavor of traditional thosai. Fermented to tangy perfection, the batter yields irresistibly crisp and golden crepes that are light yet satisfying. Infused with the subtle aroma of fenugreek, these thosais pair beautifully with spicy sambar, creamy coconut chutney, or your favorite dip. Perfect for fitness enthusiasts or anyone looking for a nutritious, gluten-free meal, this high-protein thosai is a versatile addition to your recipe repertoire. Try it today and experience healthy indulgence with every bite!
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Ingredients
- 1 cup Urad dal (split black gram)
- 0.5 cup Quinoa
- 0.5 cup Moong dal (yellow lentils)
- 1.5 cups Idli rice (parboiled rice)
- 2 teaspoons Fenugreek seeds
- 1 teaspoon Salt
- 2.5 cups Water
- 2 tablespoons Vegetable oil or ghee
Directions
Step 1
Rinse the urad dal, moong dal, idli rice, and quinoa thoroughly under cold running water until the water runs clear. This process removes excess starch and dirt.
Step 2
In a large mixing bowl, add the rinsed urad dal, moong dal, quinoa, and fenugreek seeds. Cover with water and allow to soak for 6-8 hours or overnight for best results.
Step 3
In a separate bowl, rinse and soak the idli rice in water for 6-8 hours or overnight.
Step 4
After soaking, drain the urad dal mixture and idli rice. Reserve the soaking water, as it can be used later to adjust batter consistency.
Step 5
Transfer the urad dal mixture to a blender or wet grinder and grind to a smooth, fluffy paste. Add small amounts of the reserved soaking water as needed for grinding consistency.
Step 6
In the same blender or grinder, grind the idli rice into a smooth batter, slightly coarse in texture, to maintain the traditional thosai texture. Use reserved soaking water as needed.
Step 7
Combine the urad dal and idli rice batters in a large bowl. Mix well using clean hands to allow natural fermentation.
Step 8
Cover the batter with a clean kitchen towel or plastic wrap and leave it in a warm place for 8-12 hours or until the batter ferments, doubles in volume, and develops a slightly tangy aroma.
Step 9
Once fermented, gently stir the batter and add salt. Adjust the consistency of the batter by adding water, ensuring the batter is pourable but not too thin.
Step 10
Heat a non-stick or cast-iron tawa (griddle) over medium heat. Lightly grease the surface with a few drops of vegetable oil or ghee using a paper towel or a halved onion.
Step 11
Pour a ladleful of batter onto the center of the tawa. Using the back of the ladle, spread the batter in a circular motion to form a thin crepe.
Step 12
Drizzle a few drops of ghee or oil around the edges and cook for 2-3 minutes or until the bottom turns golden and crisp.
Step 13
Flip the thosai with a spatula and cook for an additional 1-2 minutes on the other side (optional, depending on desired crispiness).
Step 14
Remove the cooked thosai from the tawa and serve immediately with chutney, sambar, or any protein-packed sides of your choice.
Step 15
Repeat with the remaining batter, stirring it occasionally to maintain consistency.
Nutrition Facts
| Serving size | (1333.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1968.0 |
| Total Fat 39.0g | 0% |
| Saturated Fat 5.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 3069.9mg | 0% |
| Total Carbohydrate 311.8g | 0% |
| Dietary Fiber 47.9g | 0% |
| Total Sugars 3.2g | |
| Protein 95.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 418.3mg | 0% |
| Iron 25.0mg | 0% |
| Potassium 3437.8mg | 0% |
Source of Calories