Keeping idli/dosa/poha familiar but protein-packed — quick tweaks that don't ruin texture?
Curious about small, practical ways to add protein to typical regional breakfasts (idli, dosa, uttapam, poha) without long prep or changing the familiar taste. Has anyone tried adding moong dal to batter, folding paneer/eggs into dosa, peanut or sesame chutneys with poha, or mixing roasted dal flour? Which tweaks kept texture and flavour and worked on busy weekdays?
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Practical rules that work for busy weekdays: - Start small: substitute 10–15% of the rice in idli/dosa batter with besan or roasted moong flour, or add 10–20% cooked/sprouted moong (by dry-weight) — keeps softness while boosting protein. - If using dry pulse flour limit to ~10–15%; higher amounts can make idlis dense and slow fermentation. Add ~10% more water because pulses absorb more. - For minimal prep: fold crumbled paneer or cooked egg into dosa/uttapam, or top poha with roasted peanuts/roasted chana dal or a peanut/sesame chutney. - Batch-cook or freeze cooked/sprouted moong to save time. Watch for allergens and higher calorie density.