Step 1: Soak the lentils

In a bowl, add 1 glass of black-eyed peas, 0.5 glass of split black gram, 0.5 glass of split yellow lentils, and a pinch of fenugreek seeds. Wash them 2-3 times with water. Add enough water to cover the lentils and soak them overnight or for a minimum of 6 hours.

Step 2: Prepare the batter

After soaking, drain the water and wash the lentils again. Transfer the soaked lentils to a mixer jar. Add 1 sprig of curry leaves, 1 green chili (broken), a handful of coriander leaves, and a small piece of ginger. Add a little water and blend into a smooth batter.

Step 3: Season the batter

Pour the blended batter into a bowl. Add a little more water (from rinsing the mixer jar) and salt to taste. Mix well with a ladle until the batter has a smooth, pourable consistency, similar to regular dosa batter.

Step 4: Cook the dosas

Heat a dosa pan on the stove. Once hot, pour a ladleful of batter onto the pan and spread it in a circular motion to form a thin dosa. Drizzle a little oil around the edges and on top of the dosa.

Step 5: Flip and cook

Cook the dosa on high heat for about 2 minutes until the edges turn golden brown and it starts to crisp. Gently loosen the dosa with a spatula and flip it. Cook on the other side for about 1 minute.

Step 6: Serve

Once cooked, fold the dosa and remove it from the pan. Repeat the process for the remaining batter. Serve the hot high-protein dosas with your preferred chutney or pickle.

• Soak lentils for at least 6 hours or overnight for best results.

• Adjust green chilies and ginger according to your spice preference.

• Dosas can be made without oil for a healthier option.

• Add grated carrots or finely chopped onions to the batter for extra flavor and nutrition.

• Serve with peanut chutney, coconut chutney, or tomato pickle.