Protein-Packed Dosa with Soya Chunks and Mixed Lentils

1Soak the rice (2 cups), urad dal (½ cup), and fenugreek seeds (½ teaspoon) in water for 6-8 hours or overnight.

2Rinse and drain the soaked rice (2 cups) and lentils.

3In a blender, grind the rice (2 cups), urad dal (½ cup), and fenugreek seeds (½ teaspoon) into a smooth batter. Add water as needed to achieve a thick pouring consistency. Transfer the batter to a large bowl.

4In a separate bowl, soak the soya chunks (1 cup) in hot water for 15-20 minutes. Squeeze out excess water and chop them finely.

5In a pan, heat oil and sauté the chopped soya chunks (1 cup) until lightly browned. Set aside.

6In a pressure cooker, cook the channa, moong beans (¼ cup), channa dal (¼ cup), toor dal (¼ cup), moong dal (¼ cup), and masoor dal (¼ cup) with water until soft and mushy. Mash the cooked lentils slightly.

7Add the cooked lentils to the dosa batter and mix well. Adjust the consistency with water if needed.

8Heat a non-stick dosa pan and pour a ladleful of batter in the center. Spread it in a circular motion to form a thin dosa. Drizzle oil around the edges and cook until golden brown and crisp.

9Serve the protein-packed dosa hot with chutney or sambar. Enjoy the nutritious and delicious meal!