Soyabean is one of the best plant-based protein sources for the vegetarians. They are a good source of antioxidants and phytonutrients, which can reduce the risk of cardiovascular disease, osteoporosis, and hormone-dependent cancer, as well as cognitive decline.
Certain vitamins and minerals can also be found in soybean such as Vitamin K1, folate, copper, manganese, phosphorus, and thiamine. They also are high in soluble and insoluble fiber. Hence a serving of soybean that also is a high biological value protein can be incorporated in the diet of vegetarians to help meet the protein requirement. It also helps add variety the diet.
Try out this amazingly delicious recipe of soybean dosa instead of the regular rice dosa.
Ingredients
Soybean Whole – 1 Cup / Soya Flour – 1 Cup
Besan – ½ Cup
Salt to taste
Water – As Required
Chopped Green Chillies – 1 Teaspoon
Oil – 2 Teaspoon
Method
- Soak soybeans overnight or for a minimum of 5 hours
- Usually, the covering of the skin starts to leave apart and floats over the surface after soaking. Remove the skin as much as you can by rubbing the beans.
- If we use soybean with the skin, the dosa will turn hard or stiff.
- Grind soybean into a fine paste. Avoid adding water while grinding, can add a small portion to make the batter thick.
- Transfer it into a bowl, add besan and water gradually and make it of dosa batter consistency
- Grease a non-stick pan with little oil
- Pour a ladleful of dosa batter into the pan and cook on a medium flame from both sides.
- Soya Dosa is ready to serve, enjoy it with coriander or tomato chutney.
*In case whole soybeans are not available, you can use soy flour add water, salt to taste, green chilies to it, and make dosa of the same.
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