New Delhi. Dosa in South Indian cuisine is known not only for its taste but also for its variety. Often people see dosa as just a combination of rice and urad dal, but if you are a fitness enthusiast and want to increase the protein content in your breakfast, then the ordinary dosa can be transformed into a ‘superfood’. Here are 8 protein-rich dosa recipes that are not only easy to digest but will also keep you energetic throughout the day.
This famous dish of Andhra Pradesh is a powerhouse of protein. In this, whole green moong dal is used instead of rice. It is soaked overnight and ground with ginger and green chillies. This is a great combination of fiber and protein.
Its batter is prepared by grinding oats and mixing it with curd. The stuffing of grated cheese and spices inside it gives it extra protein and calcium. It is an ideal choice for those looking to lose weight.
The traditional ‘Adai’ dosa of Tamil Nadu is made from a mixture of various pulses like tur, gram, urad and moong dal. The quantity of pulses in it is more than that of rice, which makes it a ‘complete’ source of protein.
By adding soya chunks or soya flour to dosa batter, you can increase its nutritional value manifold. Soybean is considered to be the best source of protein for vegetarians and it also becomes quite crispy in the form of dosa.
If you’re looking for a gluten-free option, use quinoa instead of rice. Quinoa contains all nine essential amino acids. It is ground and fermented with urad dal, which makes it even more beneficial for health.
Ragi is not only rich in calcium, but it also contains a good amount of protein. Ragi dosa is also very good for diabetic patients as it has low glycemic index. It can be made instant by mixing it with buttermilk.
Buckwheat flour, commonly eaten during fasting, is a good source of protein and complex carbohydrates. Add some curd and a light stuffing of boiled potatoes to make a wonderful protein-rich breakfast.
This is the easiest method for non-veg eaters. After putting the dosa on the pan, an egg is broken and spread on it. Sprinkling black pepper and salt over it not only makes it tasty, but also increases its protein capacity.
