Besan Dosa with Soya and Onion Chutney

Laziness creeps in on sundays and then to whip up a instant dosa, checking into my pantry for ingredients available, i put together this besan soya dosa. I got these Nutrela high protein soya granules and was struck with it, not knowing what to make with it. Besan dominates the taste, more like a pakoda. Substitute soya with any vegetable you like.

Ingredients

1 cup - Besan / Gram flour
1/2 cup - Rice flour
1/2 cup - Soya granules
1 - Egg
1/4 tsp - Red chili powder
1/4 tsp - Turmeric powder
1/2 tsp - Jeera, crushed coarsely
2 big - Shallots, finely chopped
1 - Green chili, finely chopped
Few curry leaves, finely chopped
Salt to taste
Sesame oil

Method

1 ) Add 2 cups of water and a pinch of salt to soya granules. Place on stove and bring to a boil. Boil for 5 minutes and then remove from stove. After 10 minutes, drain out water, wash soya 2-3 times in fresh water. Squeeze out excess water before use. This is the instruction given on the soya packet, that is to be done, before using soya granules as an ingredient.

2 ) Sift besan, to remove the lumps. Now to a mixing bowl, add egg and beat it well. Add besan, rice flour and add little water as required. Mix to make a smooth batter, that is nor too thick nor too thin. Add salt to taste. Whisk till you see some air bubbles. Add prepared soya granules, chopped onions, green chili, curry leaves, jeera, red chili and turmeric powder. Mix to combine.

3 ) Heat a non-stick pan on medium heat. When the pan is hot enough, add a little amount of the batter and spread into thin round. Sprinkle little oil on the dosa and then flip and cook on both sides evenly.


Serve this hot with chutney.

Here is a onion chutney that tasted so well with this dosa.

Onion Chutney

Ingredients

4 big - Shallots, chopped
1/4 '' piece - Ginger, chopped
1 flake - Garlic, chopped
2 to 3 - Green chili, chopped
1 medium size - Tomato, chopped
1 pinch - Tamarind
Salt to taste

Seasoning

1/2 tsp - Mustard seeds
1 sprig - Curry leaf

Method

1 ) In a pan heat oil, add green chilies and fry them lightly. Then add shallots, garlic, ginger and fry them lightly to a light brown color. Add enough oil when frying. Now add tomato, salt to taste, fry and cook till tomato is mashed and cooked. Take off from stove and cool.

2 ) To a blender add the cooked ingredients, tamarind and grind to a smooth paste. Add very little water if you are not able to get a smooth paste form..

3 ) Heat oil in a pan and pop the mustard seeds, then add curry leaves and season the chutney.