High Protein Dosa

Dietician Amit Shah


  • 1 tbsp garbanzo beans/kabuli channa
  • 1 tbsp dark garbanzo beans/kala channa
  • 1 tbsp whole green gram
  • 1/4 cup husked black gram/urad dal ( whole or split)
  • 1/4 cup pigeon peas/tuvar dal
  • ½ cup rice
  • 1-2 dry red chillies ( adjust according to your spice preference)
  • 1/2 onion ( chopped)( optional)
  • 1" ginger ( chopped)
  • 1 sprig curry leaves ( optional)
  • 1/2 cup fresh coriander leaves ( optional)
  • salt to taste
  • 1 tablespoon sesame oil ( to make the dosa)


  • Wash all the legumes, lentils and rice together and soak for 5 hours along with dry red chillies.
  • Drain excess water, grind the soaked ingredients along with onion, ginger, coriander, curry leaves into a smooth batter.
    Chef tip: Adjust water quantity while grinding. The batter should not be too thick or too thin.
  • Add salt, mix well and your Protein Dosai batter is now ready.
  • Heat your tava, grease and when the tava is hot, start making the dosa ( cook on both sides).
  • Instead of grinding the vegetables and herbs in the batter, you can also sprinkle it on top of your dosa.