The first three words which come to my mind when thinking of dosa are crispy, crunchy, and healthy. It is cooked with fermented rice and black gram batter and rolled into a thin flat layer on a hot pan. This South Indian cuisine which has originated in south India is served with sambhar, coconut chutney, tomato chutney, and podi ( mixture of rice, lentils and spices) mixed with oil.

Dosa is a great source of healthy carbohydrates. As a result, the body is supplied with the necessary energy needed to stay energetic throughout the day. For those planning to lose weight, protein dosa is the right breakfast option.

Here I am coming with a twist to the traditional dosa. Protein-rich and gluten-free dosa recipes are free from rice and fermentation. It is easy to digest while having low calorie, low fat, and protein packed. It does not require to be fermented like a traditional dosa batter. However, I feel that fermenting the dosa batter, improves its flavor and texture, makes it light and airy, and also fermented food is good for gut health.

These protein-packed dosa are prepared from different pulses and legumes. Indian pulses are usually available in three types: the whole pulse, the split pulse with the skin on, and the split pulse with the skin removed. They are an inexpensive source of protein, vitamins, complex carbohydrates, and fiber. These plant-based diets may help to prevent the development of various chronic diseases.

Green Dosa

Ingredients 

1. Green Gram – 1 cup
2. Green Chili – 2 nos
3. Spinach – a handful
4. Cumin/Jeera powder – 1/2 tsp
5. Ginger – Small Piece
6. Salt as needed
7. Water to grind Dosa

Method

1. Wash and soak green gram overnight.
2. Clean wash and chop the spinach and other ingredients.
3. Grind the soaked green gram and all the other ingredients together to a dosa batter consistency  
4. Let the batter rest for 30 minutes. The batter is ready to be used for making dosa. But, I highly recommend fermenting the dosa for good health benefits.
5. Heat a non-stick griddle or a cast iron pan. Sprinkle some water, and wipe it with a damp paper towel.
6. Reduce the heat to low, ladle spoonful of dosa batter in the center of the griddle. Starting from the center of the griddle, using a circular motion, spread the dosa batter evenly as possible. 
7. Turn the heat to medium-high and cook the dosa.
8. Drizzle some ghee or oil, and spread it using a spatula.
9.  Run the spatula around the edges of the dosa, and carefully fold the dosa into half.
10. Serve hot with sambhar or coconut chutney or tomato chutney or mint chutney.

White cowpea Dosa

Ingredients 

1. Cowpea White – 1 cup
2. Black Gram Dal- 1/4 cup
3. Fenugreek Seeds/Methi seeds – 1 tsp
4. Rolled oats – 2 tbsps
5. Onion – 1 no
6. Tomato – 1/2 Slice
7. Green Chili – 2 no
8. Handful of coriander
9. Salt as needed
10. Water to grind Dosa

Method

1. Wash ingredients 1, 2, 3 with water 3 -4 times
2. Soak the washed ingredients with enough water.
3. Cover the bowl with a lid and let it stand for 4-5 hours, best is overnight.

4. Drain the water if in excess and add the rest of the ingredients and grind to form a smooth batter consistency.

6. Let the batter stand for 15 minutes and then the batter is ready for use.

7.Add salt just before making the dosa.

Lentil Dosa

Ingredients

1. Split Green Gram Dal – 1/2 cup
2. Split Bengal gram Dal- 1/2 cup
3. Split Black gram Dal- 1/2 cup
4.  Dry Red Chillies – 8 nos
5.  Hing/Asafoetida – 1/3 tsp
6.  Ginger – A small piece
7.  Salt as needed
8.  Water to grind

Method

1.Wash all dal together 3 -4 times with water until you see clear water

2.Soak the dal with enough water to cover the dal and soak it .

3.Cover the bowl with a lid and let it stand for 4-5 hours , best is overnight.

4.It will almost double in size after soaking.

5.Drain the water if in excess and grind the dal and other ingredients to form a smooth batter consistency.

6. Let the batter stand for 15 minutes and then the batter is ready for use.

7.Add salt just before making the dosa