High Protein Ghee Roast Dosa

Elevate your breakfast game with this delicious and nutritious High Protein Ghee Roast Dosa, a modern twist on the classic South Indian staple. Packed with wholesome ingredients like urad dal, chana dal, quinoa, and foxtail millet, this dosa is a power-packed, gluten-free delight that’s rich in plant-based protein and fiber. The batter, naturally fermented for fluffy results, is cooked to golden perfection with a generous drizzle of aromatic ghee for an irresistibly crispy texture. To add a bold flavor boost, each dosa is infused with a sizzling ghee tempering of cumin, mustard seeds, curry leaves, and dry red chilies. Serve it piping hot with coconut chutney or a hearty bowl of sambar for a satisfying, nutrient-dense meal that’s perfect for breakfast, lunch, or dinner.

Nutriscore Rating: 74/100

Prep Time:480 mins

Cook Time:30 mins

Total Time:510 mins

Servings: 4

Ingredients

• 1 cup Split black gram (urad dal)
• 0.5 cup Chickpeas (chana dal)
• 0.5 cup Quinoa
• 0.5 cup Foxtail millet
• 0.5 tablespoon Fenugreek seeds
• 1 teaspoon Salt
• 2 cups Water
• 4 tablespoons Ghee
• 1 teaspoon Cumin seeds
• 1 teaspoon Mustard seeds
• 2 pieces Dry red chilies
• 10 leaves Curry leaves

Directions

Step 1

Rinse the urad dal, chana dal, quinoa, and foxtail millet thoroughly under running water until the water runs clear.

Step 2

Soak the washed grains and legumes with fenugreek seeds in enough water for 8 hours or overnight.

Step 3

Drain the soaked mixture and add to a blender with 2 cups of fresh water. Blend to a smooth batter consistency.

Step 4

Transfer the batter to a large bowl and cover. Allow it to ferment in a warm place for 8-10 hours, or until it has risen and has tiny bubbles on the surface.

Step 5

Once fermented, add salt to the dosa batter and gently mix.

Step 6

Heat a non-stick skillet or dosa tawa over medium heat.

Step 7

Ladle a portion of the batter onto the skillet and spread it into a thin circle using the back of the ladle.

Step 8

Drizzle a tablespoon of ghee around the edges and 1 teaspoon over the dosa.

Step 9

In a separate small pan, heat 1 tablespoon of ghee. Add cumin seeds, mustard seeds, dry red chilies, and curry leaves. Fry until aromatic and the seeds begin to splutter.

Step 10

Spoon this ghee-spice mixture over the dosa as it cooks.

Step 11

Cook the dosa until the edges begin to lift from the pan and it turns crisp and golden brown.

Step 12

Using a spatula, carefully fold the dosa in half and remove from the pan.

Step 13

Serve hot with chutney or sambar.

Nutrition Facts

Serving size	1052 grams (1052.0g)

Amount per serving	% Daily Value*
Calories	2254

Total Fat 77.80g	100%
Saturated Fat 38.10g	191%
Polyunsaturated Fat 0.00g
Cholesterol 160mg	53%
Sodium 3083mg	134%
Total Carbohydrate 303.70g	110%
Dietary Fiber 64.50g	230%
Total Sugars 11.30g
Protein 95.40g	191%

Vitamin D 0IU	0%
Calcium 462mg	36%
Iron 29mg	161%
Potassium 3279mg	70%

*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: 30.5%

Protein: 16.6%

Carbs: 52.9%