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Moringa Protein Dosa
- Prep Time: 15 minutes (+soaking and fermenting)
- Cook Time: 5
- Total Time: 20 minutes
- Yield: 1 serving
Description
Why choose this Moringa Protein Dosa Recipe? In today’s fast-paced world, starting with a meal like this can boost metabolism, stabilize blood sugar, and promote satiety until lunch. Quinoa’s rise in Indian kitchens isn’t just trendy; it’s a smart swap for rice, offering all nine essential amino acids and higher fiber to aid weight management and heart health. For our global FoodnWellness community—this dosa bridges cultures: familiar fermentation like idli batter, but with superfood upgrades.
Health Benefits of Key Ingredients
- Moringa Leaves: Rich in iron (up to 12% DV per serving), it fights anemia common in Indian diets—perfect for women and vegetarians.
- Quinoa: A pseudo-grain loaded with magnesium (9% DV) for stress relief and muscle function; its saponin-free rinse ensures no bitterness.
- Lentils Trio: Provides 21% DV protein, supporting hair, skin, and immunity—essential in protein-scarce vegetarian meals.
This Moringa Protein Dosa Recipe isn’t just food; it’s fuel for your best self. Fermenting overnight mimics traditional methods, breaking down phytic acid for better mineral uptake. Serve it plain or stuffed with spiced potatoes for extra flair. With rising interest in plant-based Indian fusion (up 30% in searches per Google Trends), this recipe positions you ahead—wholesome, delicious, and shareable.
Ingredients
- 20g raw quinoa (soaked overnight; rinse well to remove saponins)
- 10g urad dal (split black gram, soaked overnight)
- 10g chana dal (split Bengal gram, soaked overnight)
- 10g toor dal (pigeon peas, soaked overnight)
- 10g fresh moringa leaves (washed and chopped; or 2g moringa powder)
- 1/2-inch ginger piece
- 1 green chili (optional, for spice)
- 1/2 tsp cumin seeds
- Salt to taste (use rock salt for traditional vibe)
- 1/2 tsp ghee or less (for cooking)
- Water as needed for grinding
Instructions
- Soak and Prepare Batter: Rinse and soak the quinoa and all dals together in water for 4-6 hours (or overnight). Drain, then blend with ginger, green chili, cumin, moringa leaves, and a pinch of salt into a smooth, pourable batter. Add water gradually to achieve a thin, crepe-like consistency (about 1/2 cup total batter). Let it ferment covered in a warm spot for 6-8 hours (or overnight) – this boosts probiotics and flavor.
- Heat and Cook: Heat a non-stick tawa or skillet over medium heat. Lightly grease with 5g oil. Pour a ladleful of batter (about 1/2 cup) and spread thinly in a circular motion to form a 10-inch dosa.
- Crisp It Up: Drizzle a few drops of oil around the edges. Cook for 2-3 minutes until the bottom turns golden and crisp. Flip (if desired for softness) and cook 1 more minute. No filling needed – the batter’s protein punch stands alone!
- Serve Hot: Fold into a triangle and pair with coconut chutney or sambar for a complete meal. Enjoy immediately for maximum crispiness.
Nutrition
- Serving Size: 1
- Calories: 230 kcal
- Fat: 7.3g
- Carbohydrates: 32g
- Protein: 10.5g
