Love Dosa? Try these 8 high-protein variations for a power-packed breakfast

When it comes to high-protein breakfast options, people often look at oats, Greek Yougrt and English meals as the real deal. But, did you know that the comforting South Indian dosa can also make for a high-protein breakfast option? Yes, you read it right. From moong, soya, paneer, to quinoa, egg and chickpea, all these desi ingredients can be tweaked to make high-protein dosa dishes for breakfast. Take a look.

This dosa is also called Pesarattu, and is made with whole green gram (moong dal), and is rich in fiber too. It is best served with ginger chutney for added flavor and digestion benefits.

To make this style of dosa, use soya flour or soya granules mixed into the regular dosa batter. Also, add finely chopped onions, coriander, and green chilies for taste and texture.

As the name suggests, this dosa is filled with spiced sauteed grated paneer. It is suggested to use low-fat paneer and sauté it lightly with herbs for a healthier option.

Quinoa is a complete protein and gluten-free grain, which is ideal for dosas. It is suggested to mix with rice and urad dal for a balanced batter.

To make this protein-rich dosa, combine urad dal, chana dal, toor dal, and moong dal. Let the batter ferment overnight for better taste and digestion.

This refers to a regular dosa topped with a whisked egg while cooking for the extra protein content. Add black pepper and chopped onions over the egg for a masala twist.

To make this dosa, you need sprouted moong, which helps increase protein bioavailability and is easier to digest. Simply blend it with ginger and green chili for flavor before spreading on the pan.

This dosa is made with protein-rich chickpea flour, which is also rich in iron. It is suggested to add ajwain, onions, and coriander for a cheela-style variation.

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