Kanchipuram Masala Dosa Recipe With Soya Dosa Batter
A vegetarian South Indian Recipes recipe with idli rice, soybeans (whole soya dal), -/4 white urad dal (whole). Ready in 6h 30m, serves 12.
Curated byAditi Iyer🇮🇳
Instructions
43 steps- 1
To begin making Kanchipuram Masala Dosa, first prepare the soya dosa batter
soybeans (whole soya dal)(1 cup)tablespoons idli dosa podi (milagai powder)(2)ghee - for cooking dosa - 2
You can also use a regular dosa batter as well, if you have it handy
tablespoons idli dosa podi (milagai powder)(2)ghee - for cooking dosa - 3
To begin making the High Protein Soya Idli & Dosa Batter, first we will soak all the ingredients
idli rice(2 cups)soybeans (whole soya dal)(1 cup)tablespoons idli dosa podi (milagai powder)(2)ghee - for cooking dosa - 4
Soak the soy bean separately in a bowl
- 5
In a bowl soak the urad dal, methi seeds and chana dal together
-/4 white urad dal (whole)(1 cups)methi seeds (fenugreek seeds)(1 teaspoon)chana dal (bengal gram dal)(1 teaspoon)mustard seeds(1/2 teaspoon)white urad dal (split)(1 teaspoon)chana dal (bengal gram dal)(1 teaspoon) - 6
In another bowl, soak the rice
idli rice(2 cups) - 7
Soak them for at least 6 hours or overnight
- 8
Once soaked, you can grind them
- 9
Into a mixer grinder, add the soaked urad dal and methi seeds
-/4 white urad dal (whole)(1 cups)methi seeds (fenugreek seeds)(1 teaspoon)mustard seeds(1/2 teaspoon)white urad dal (split)(1 teaspoon) - 10
Add little water at a time and grind to make a thick flowing batter
water - as needed - 11
Transfer the ground urad dal into a large bowl
-/4 white urad dal (whole)(1 cups)white urad dal (split)(1 teaspoon) - 12
In the same mixer grinder, add the rice and add just little water at a time and make thick batter
idli rice(2 cups)water - as needed - 13
Transfer the rice into the same bowl as the urad dal
idli rice(2 cups)-/4 white urad dal (whole)(1 cups)white urad dal (split)(1 teaspoon) - 14
Similarly, grind the soaked soya bean adding little water at a time to make a thick batter and add it to the same bowl as the rice and dal
idli rice(2 cups)soybeans (whole soya dal)(1 cup)water - as needed - 15
Add the salt and stir well to combine
teaspoons salt(4)salt - to taste - 16
Cover the bowl and ferment the High Protein Soya Idli & Dosa Batter for 8 hours/ overnight
idli rice(2 cups)soybeans (whole soya dal)(1 cup)tablespoons idli dosa podi (milagai powder)(2)ghee - for cooking dosa - 17
Once fermented, give it a stir gently
- 18
You can make idli the first day when batter is fresh with air pockets
idli rice(2 cups)tablespoons idli dosa podi (milagai powder)(2) - 19
Refrigerate the High Protein Soya Idli & Dosa Batter in an airtight container for 4 to 5 days and use it as required
idli rice(2 cups)soybeans (whole soya dal)(1 cup)tablespoons idli dosa podi (milagai powder)(2)ghee - for cooking dosa - 20
The next step is to cook the Potato Masala for the Kanchipuram masala dosa
tablespoons idli dosa podi (milagai powder)(2)ghee - for cooking dosa - 21
Preheat the oil in a pan over medium heat
- 22
Add mustard, urad dal and chana dal and allow the dals to roast on low to medium heat until it becomes golden and crisp
-/4 white urad dal (whole)(1 cups)chana dal (bengal gram dal)(1 teaspoon)mustard seeds(1/2 teaspoon)white urad dal (split)(1 teaspoon)chana dal (bengal gram dal)(1 teaspoon) - 23
Once the dals are well roasted, add the onions, green chillies, ginger and curry leaves
onion - thinly sliced(1)green chilli - finely chopped(1)onions - thinly sliced(2)inch ginger - finely chopped(1)green chillies - slit(2)sprig curry leaves(1) - 24
Saute until the onions soften and turn golden in color
onion - thinly sliced(1)onions - thinly sliced(2) - 25
Once the onions have softened, add the cooked and coarsely mashed potatoes, salt, turmeric powder and stir to combine
teaspoons salt(4)onion - thinly sliced(1)onions - thinly sliced(2)potatoes (aloo) - boiled(3)salt - to tasteturmeric powder (haldi)(1/4 teaspoon) - 26
Cover the pan and allow the flavours to get induced into the potato masala
- 27
Check the salt and spices and adjust to suit your taste
teaspoons salt(4)salt - to taste - 28
Turn off the heat and keep the potato masala aside
- 29
The next step is to cook the Vegetable Masala for the Kanchipuram masala dosa
tablespoons idli dosa podi (milagai powder)(2)ghee - for cooking dosa - 30
In another pan add preheat some oil over medium heat
- 31
Add chopped onion and green chillies and saute until the onions soften
onion - thinly sliced(1)green chilli - finely chopped(1)onions - thinly sliced(2)inch ginger - finely chopped(1)green chillies - slit(2) - 32
Once the onions soften, add the grated beetroot, carrot and sprinkle some salt to taste
teaspoons salt(4)onion - thinly sliced(1)carrot (gajjar) - grated(1)beetroot - grated(1)onions - thinly sliced(2)salt - to taste - 33
Saute and cook until the vegetables soften and become tender
- 34
Cover and cook to fasten the cooking process
ghee - for cooking dosa - 35
Once the vegetables are cooked, turn off the heat and keep aside
- 36
The final step is to make the Kanchipuram masala dosa
tablespoons idli dosa podi (milagai powder)(2)ghee - for cooking dosa - 37
Preheat the dosa skillet over medium heat
tablespoons idli dosa podi (milagai powder)(2)ghee - for cooking dosa - 38
Pour a ladleful of dosa batter, spread the batter in a circular motion from the inside to the out, to make a thin crepe
tablespoons idli dosa podi (milagai powder)(2)ghee - for cooking dosa - 39
Drizzle ghee around the dosa and allow the dosa to cook through
tablespoons idli dosa podi (milagai powder)(2)ghee - for cooking dosa - 40
You will notice that it starts to turn brown from the bottom
- 41
Once dosa is cooked, spread a tablespoon of Idli dosa milagai podi, the potato masala on one half and top it with sauteed beetroot & carrots
idli rice(2 cups)carrot (gajjar) - grated(1)beetroot - grated(1)tablespoons idli dosa podi (milagai powder)(2)ghee - for cooking dosa - 42
Fold the crisp Kanchipuram dosa and serve
tablespoons idli dosa podi (milagai powder)(2)ghee - for cooking dosa - 43
Serve the Kanchipuram Masala Dosa immediately along with onion sambar and coconut chutney for a wholesome breakfast
onion - thinly sliced(1)tablespoons idli dosa podi (milagai powder)(2)ghee - for cooking dosa
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Kanchipuram Masala Dosa Recipe With Soya Dosa Batter
A vegetarian South Indian Recipes recipe with idli rice, soybeans (whole soya dal), -/4 white urad dal (whole). Ready in 6h 30m, serves 12.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
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Directions
43 steps- 1
To begin making Kanchipuram Masala Dosa, first prepare the soya dosa batter
soybeans (whole soya dal)(1 cup)tablespoons idli dosa podi (milagai powder)(2)ghee - for cooking dosa - 2
You can also use a regular dosa batter as well, if you have it handy
tablespoons idli dosa podi (milagai powder)(2)ghee - for cooking dosa - 3
To begin making the High Protein Soya Idli & Dosa Batter, first we will soak all the ingredients
idli rice(2 cups)soybeans (whole soya dal)(1 cup)tablespoons idli dosa podi (milagai powder)(2)ghee - for cooking dosa - 4
Soak the soy bean separately in a bowl
- 5
In a bowl soak the urad dal, methi seeds and chana dal together
-/4 white urad dal (whole)(1 cups)methi seeds (fenugreek seeds)(1 teaspoon)chana dal (bengal gram dal)(1 teaspoon)mustard seeds(1/2 teaspoon)white urad dal (split)(1 teaspoon)chana dal (bengal gram dal)(1 teaspoon) - 6
In another bowl, soak the rice
idli rice(2 cups) - 7
Soak them for at least 6 hours or overnight
- 8
Once soaked, you can grind them
- 9
Into a mixer grinder, add the soaked urad dal and methi seeds
-/4 white urad dal (whole)(1 cups)methi seeds (fenugreek seeds)(1 teaspoon)mustard seeds(1/2 teaspoon)white urad dal (split)(1 teaspoon) - 10
Add little water at a time and grind to make a thick flowing batter
water - as needed - 11
Transfer the ground urad dal into a large bowl
-/4 white urad dal (whole)(1 cups)white urad dal (split)(1 teaspoon) - 12
In the same mixer grinder, add the rice and add just little water at a time and make thick batter
idli rice(2 cups)water - as needed - 13
Transfer the rice into the same bowl as the urad dal
idli rice(2 cups)-/4 white urad dal (whole)(1 cups)white urad dal (split)(1 teaspoon) - 14
Similarly, grind the soaked soya bean adding little water at a time to make a thick batter and add it to the same bowl as the rice and dal
idli rice(2 cups)soybeans (whole soya dal)(1 cup)water - as needed - 15
Add the salt and stir well to combine
teaspoons salt(4)salt - to taste - 16
Cover the bowl and ferment the High Protein Soya Idli & Dosa Batter for 8 hours/ overnight
idli rice(2 cups)soybeans (whole soya dal)(1 cup)tablespoons idli dosa podi (milagai powder)(2)ghee - for cooking dosa - 17
Once fermented, give it a stir gently
- 18
You can make idli the first day when batter is fresh with air pockets
idli rice(2 cups)tablespoons idli dosa podi (milagai powder)(2) - 19
Refrigerate the High Protein Soya Idli & Dosa Batter in an airtight container for 4 to 5 days and use it as required
idli rice(2 cups)soybeans (whole soya dal)(1 cup)tablespoons idli dosa podi (milagai powder)(2)ghee - for cooking dosa - 20
The next step is to cook the Potato Masala for the Kanchipuram masala dosa
tablespoons idli dosa podi (milagai powder)(2)ghee - for cooking dosa - 21
Preheat the oil in a pan over medium heat
- 22
Add mustard, urad dal and chana dal and allow the dals to roast on low to medium heat until it becomes golden and crisp
-/4 white urad dal (whole)(1 cups)chana dal (bengal gram dal)(1 teaspoon)mustard seeds(1/2 teaspoon)white urad dal (split)(1 teaspoon)chana dal (bengal gram dal)(1 teaspoon) - 23
Once the dals are well roasted, add the onions, green chillies, ginger and curry leaves
onion - thinly sliced(1)green chilli - finely chopped(1)onions - thinly sliced(2)inch ginger - finely chopped(1)green chillies - slit(2)sprig curry leaves(1) - 24
Saute until the onions soften and turn golden in color
onion - thinly sliced(1)onions - thinly sliced(2) - 25
Once the onions have softened, add the cooked and coarsely mashed potatoes, salt, turmeric powder and stir to combine
teaspoons salt(4)onion - thinly sliced(1)onions - thinly sliced(2)potatoes (aloo) - boiled(3)salt - to tasteturmeric powder (haldi)(1/4 teaspoon) - 26
Cover the pan and allow the flavours to get induced into the potato masala
- 27
Check the salt and spices and adjust to suit your taste
teaspoons salt(4)salt - to taste - 28
Turn off the heat and keep the potato masala aside
- 29
The next step is to cook the Vegetable Masala for the Kanchipuram masala dosa
tablespoons idli dosa podi (milagai powder)(2)ghee - for cooking dosa - 30
In another pan add preheat some oil over medium heat
- 31
Add chopped onion and green chillies and saute until the onions soften
onion - thinly sliced(1)green chilli - finely chopped(1)onions - thinly sliced(2)inch ginger - finely chopped(1)green chillies - slit(2) - 32
Once the onions soften, add the grated beetroot, carrot and sprinkle some salt to taste
teaspoons salt(4)onion - thinly sliced(1)carrot (gajjar) - grated(1)beetroot - grated(1)onions - thinly sliced(2)salt - to taste - 33
Saute and cook until the vegetables soften and become tender
- 34
Cover and cook to fasten the cooking process
ghee - for cooking dosa - 35
Once the vegetables are cooked, turn off the heat and keep aside
- 36
The final step is to make the Kanchipuram masala dosa
tablespoons idli dosa podi (milagai powder)(2)ghee - for cooking dosa - 37
Preheat the dosa skillet over medium heat
tablespoons idli dosa podi (milagai powder)(2)ghee - for cooking dosa - 38
Pour a ladleful of dosa batter, spread the batter in a circular motion from the inside to the out, to make a thin crepe
tablespoons idli dosa podi (milagai powder)(2)ghee - for cooking dosa - 39
Drizzle ghee around the dosa and allow the dosa to cook through
tablespoons idli dosa podi (milagai powder)(2)ghee - for cooking dosa - 40
You will notice that it starts to turn brown from the bottom
- 41
Once dosa is cooked, spread a tablespoon of Idli dosa milagai podi, the potato masala on one half and top it with sauteed beetroot & carrots
idli rice(2 cups)carrot (gajjar) - grated(1)beetroot - grated(1)tablespoons idli dosa podi (milagai powder)(2)ghee - for cooking dosa - 42
Fold the crisp Kanchipuram dosa and serve
tablespoons idli dosa podi (milagai powder)(2)ghee - for cooking dosa - 43
Serve the Kanchipuram Masala Dosa immediately along with onion sambar and coconut chutney for a wholesome breakfast
onion - thinly sliced(1)tablespoons idli dosa podi (milagai powder)(2)ghee - for cooking dosa
Rate this recipe
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