I am so excited about to share this Dosa recipe.  As everyone knows soy bean is the richest source of protein of all Legumes.

This dosa becomes the favourite of my family once I made this dosa and not at all making dosa using Urad dhal (ulunthu) in the traditional way. The reason behind is the crispy crunchy paper thin dosas. Everyone in cluding me love the crunchiness.
       You can make this dosa using soya bean flour also. But I have made using dried soy beans. Rice you can use dosa rice or basmathi rice or health watchers can make with mixing equal quantity of parboiled rice and  raw rice (1barboiled:1rawrice proportion)

Soybeans are considered by many agencies to be a source of complete protein. A complete protein is one that contains significant amounts of all the essential amino acids that must be provided to the human body because of the body's inability to synthesize them. For this reason, soy is a good source of protein, amongst many others, for vegetarians and vegans or for people who want to reduce the amount of meat they eat.
Soy bean Dosa
Dosa rice- 2 cups
Soy bean- ½ cup
Fenugreek seeds/ methi- 1 teaspoon
Salt- to taste
Oil- ½ teaspoon/ dosa

  • Soak rice separately and soy beans and fenugreek seeds together for 2 hours. Grind as a fine paste in a blender by adding enough water.
  • Add salt to taste. Mix well and allow to ferment for around 6-7hours or overnight.
  • After fermentation mix the batter well with a ladle to make crispy dosas. If the batter is thick add some water to make pouring consistency.
  • Heat the dosa pan and grease the pan and add a ladle full of batter and spread paper thin and sprinkle little oil on top and allow to cook the crispy dosa. (Flip the dosa and cook if you like)
  • Serve hot with any chutneys/ sambar.
Soya Dosa