Soya Dosa
by Tarla Dalal
Tasty and satiating, the Soya Dosa is also quick and convenient to make without requiring any fermentation.
Perfect proportions of soya flour and urad batter are combined to make delicious, golden-brown dosas that taste simply awesome, especially if served with coconut chutney.
You can also pick any other chutney or Sambhar to serve with these dosas. Start your day with these sumptuous dosas and you will enjoy the change.
You can also try other innovative dosas like the Delicious Apple and Carrot Sandwiches and Moong Dal Dosa .
Soya Dosa recipe - How to make Soya Dosa
Preparation Time: Cooking Time: Total Time:
Makes 13 dosas
1/4 cup soya flour
1/4 cup urad dal (split black lentils) , soaked and drained
3/4 cup rice flour (chawal ka atta)
salt to taste
oil for cooking
For Serving
coconut chutney
- Method
- Combine the urad dal and ¼ cup of water in a mixer and blend it till smooth.
- Transfer it in a deep bowl, add the rice flour, soya flour, salt and ¾ cup of water and mix well using a whisk.
- Heat a non-stick tava (griddle), sprinkle a little water on it and wipe it off gently using a muslin cloth.
- Pour a ladleful of the batter on it and spread it in a circular motion to make a 150 mm. (6”) diameter circle.
- Smear little oil over it and along the edges and cook on a medium flame till the dosa turns light brown in colour from both the sides.
- Repeat steps 4 and 5 to make 12 more dosas.
- Serve immediately with coconut chutney.
| Energy | 114 cal |
| Protein | 3 g |
| Carbohydrates | 14.8 g |
| Fiber | 1.3 g |
| Fat | 4.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 39.2 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 0 mg |
| Folic Acid | 16.4 mcg |
| Calcium | 15.7 mg |
| Iron | 0.4 mg |
| Magnesium | 22 mg |
| Phosphorus | 48 mg |
| Sodium | 2.9 mg |
| Potassium | 115.3 mg |
| Zinc | 0.4 mg |