Tofu Dosa - High Protein Dosa

High protein dosa with tofu that tastes exactly like normal dosa, but it's more than double in protein.

There are very few days I do not make dosa at home. When we first moved to USA, that was the first comfort food i made in our air bnb. I have a whole blog written on the problems with blenders in USA beacuse i want to make dosa batters.

I am always experimenting with dosa recipes- from Ragi dosa to open egg dosas and pessarettu- green dal dosa. I almost always make my dosa with either pureed veggies like spinach, drumstick leaves, and beetroot.This protein dosa was an extention of decades of cooking and eating dosas.

Instead of 2 gms of protein per dosa, you get 5 grams of protein per dosa, depending on the type of tofu used. You can increase the amount of tofu and get it upto 6-7 grams per dosa but the texture does change after that.

Tastewise, no one can tell the difference.Rotis and dosas have always been my vehicles to add sneaky vegetables and protein to our diets.

So if you eat a lot of dosas like us, try this recipe to increase their nutrient content.

Ingredients for high-protein tofu dosa

Here are the simple ingredients you need to make this delicious recipe

See the recipe card for quantities.

Dosa Batter

You need regular white dosa batter to make this recipe. If you get good quality, freshly fermented batter, then use that. Or make at home like I do.

Homemade Dosa batter

I make my dosa batter at home. Use 1 part whole white urad dal,1 teaspoon of fenugreek seeds, 2 parts sona masoori rice, and 1 part idli rice. Soak urad and fenugreek seeds in one bowl and rice in a separate one, for 5-6 hours. Discard the soaking water.

Blend the urad dal and fenugreek into a fine paste with little water. Then add the soaked rice to the blender and blend it further. I then keep it in the yogurt mode in my Instant Pot for 6-7 hours for fermentation. It comes out perfect every single time.

Tofu

I have used normal tofu, sprouted tofu, and silken tofu with the same results. One thing to keep in mind is the difference in protein between the various tofus. Most days, normal tofu has the most amount of protein.

How to make high protein dosa

Step 1: Make the batter

Without adding water, blend the tofu into a paste.Check for lumps.

Mix it with the dosa batter.

Step 2: Make the dosa

To prepare the tawa, heat it first. Once it's hot, sprinkle water and clean it with a kitchen towel. Next add a little ghee to the hot tawa. Use a cloth to wipe it on the tawa.Do this especially if you are using a cast-iron tawa.

Now add about ½ cup dosa batter on the tawa. Spread it in concentric circles, going outwards. Drizzle ghee and cover with a lid.

If the batter is spread thin, you won't need to flip the dosa.For thicker dosas, you will need to flip the dosa and cook a little more without the lid.

In just 15 minutes, you can relish a wholesome, healthy meal without extensive preparation, planning, or post-meal cleanup.

Tips, Tricks & Troubleshooting

Steel bowl tip

Have you struggled with solid ghee while making dosas? Pop some in a small steel bowl, place the bowl over the heating tawa till it heats up. This will melt the ghee. Melted ghee spreads much better than solid ghee.

There are other higher protein dosas like pessarettu, adai and quinoa dosa. Each have a distinct taste and are very different from the regular white dosas . While I love these, tofu dosa is as close to regular dosa without any change in taste.

Nutrient-dense podi

Dry roast - ½ cup each of flax seeds, channa dal, pumpkin seeds. Separately dry roast 1 cup of fresh curry leaves, 5 red chilies, white sesame. Grind it all with a little salt, asafetida, and powdered jaggery.

You can sprinkle this on top of the dosa while cooking to make a podi dosa.

Variations & Serving

You could give this recipe so many different delicious twists-

• Veggie-loaded uthappam with tofu, perfect for tiffins and quick lunches
• Set dosa with tofu, served with pepper chicken curry

Serving Dosa

Serve these protein-rich dosas as you would a regular dosa. We eat dosa across breakfast, lunch, and dinner. On an average day, I always have either coconut chutney or peanut chutney in the fridge. So breakfasts are quick dosa and chutney or an egg dosa with podi.

If I am serving dosa for lunch or dinner, it's usually with egg roast or a coconut milk chicken curry. How do you eat your dosa?

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