Soyabean Dosa
Breakfast | Dosa | Healthy | Indian
Recipe Servings : 4
Preparation Time : 20 Minutes
Cuisine : Indian

An interesting and delicious variant to the dosa recipe, this unique dosa recipe is prepared with soybean flour and rice flour. Since Soya beans are a rich source of proteins, vitamins and minerals and this dosa recipe is one healthy alternative to include soyabeans in our diets. Everyone will definitely love the magnificent dosas that make a perfect breakfast or an evening snack as well. Try our recipe and relish eating!


How to Make Soyabean Dosa

  1. Mix soya flour, rice flour, green coriander, green chilly, ginger paste, crushed black pepper, asafoetida, in a mixing bowl.

  2. Add required salt, water and make a lump free mixture.

  3. Keep the batter aside for 30 minutes. Ensure that the flour and the rava have settled down and the water floats on top. Again, mix the batter very well before preparing dosas.

  4. If using soyabean, wash and soak soyabeans and keep it overnight in water.

  5. Ground soyabeans with green chili and ginger. Add water if the batter is thick.

  6. Grind to a smooth paste.

  7. Remove the batter in a container or bowl and add rice flour and salt to it. Mix it well.

  8. Take a non-stick tawa (griddle) and heat it. Sprinkle some water on the tava and gently wipe it using a cloth. Now add few drops of oil to a tawa or pan. Gently wipe well with a kitchen tissue or cloth until the oil is absorbed. Ensure there is no excess oil on the pan. You may use a slice of onion to rub the oil.

  9. When the pan is hot enough, pour a ladleful of the batter and spread it in a circular motion.

  10. Cook on a high flame untill the batter turns brown in colour and crisp. Keep in mind to adjust the flame as per the pan size and thickness.

  11. Now flip the sides and cook the dosa on other side as well. Cover the pan with a lid.

  12. Once the batter on the top is cooked, sprinkle 1/2 tsp oil on the edges of the batter and in the center of the pan.

  13. Cook till the base turns golden and crisp. Once cooked the base will leave the pan properly.

  14. Take it off the pan and place on a plate. For the next Dosa, clean the pan with a wet cloth. Follow the same process to cook the Dosa. All dosas are to be made in this same manner.

  15. These crispy and mouth-drooling soya dosa are best served along with green coriander chutney, coconut chutney, peanut chutney, sesame seeds chutney or any other chutney you like. Enjoy!


You can use semolina instead of rice flour.

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