Although dosa has its roots in South Indian cuisine, today the dish's popularity breaks the barriers and goes beyond the state. Here are some high-protein dosa recipes to try at home.
Pesarattu (Andhra Pradesh)
Soak green moong dal and rice. Blend them well with salt, hing, and some other ingredients and make a batter for dosa. Now, grease tawa with oil pour a ladle full of the batter, and spread the batter evenly. Now, cook it well and serve it hot.
Kuttu Ka Dosa
Msh the arbi and mix it with the kuttu flour and salt. Add some water and mix well. Add the ajwain, red chilli powder, ginger, and green chillies. Heat a flat pan, pour a ladle of the batter, and spread it. Cook it from both sides, add potato filling, and fold it. Serve hot with mint and coconut chutney.
Chicken Dosa
Cook shredded chicken with curry leaves, onion, ginger-garlic paste, and green chillies. Heat a pan and drop a ladle of runny dosa batter on it. Spread it evenly in a circular motion. Place chicken mix on the dosa, fold it, and serve.
Mutta Dosai
Take a ladleful of dosa batter, spread it on a tawa, break an egg on it, and let it cook.
Ragi Dosa
Mix the ragi flour, rice flour, curd, salt, coriander leaves, green chillies, and onions. Add sufficient water to form a batter. Heat the nonstick pan and grease it lightly with oil. Pour a ladleful of the batter, spread using a circular motion to make a thin dosa, and cook on one side. When crispy fold over and serve hot.