Protein-Packed Dosa with Soya Chunks and Mixed Lentils

1.Soak the rice, urad dal, and fenugreek seeds in water for 6-8 hours or overnight.

2.Rinse and drain the soaked rice and lentils.

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

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

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

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

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

8.Heat 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.

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