Whey powder — how do you actually fold it into everyday Indian meals without weird taste or texture?

Quick, practical rules: 1) Dose: start small — ~1 tbsp (8–12 g) whey powder per serving (or ~1 scoop/recipe portion if you want a bigger boost). 2) Hydrate first: dissolve powder in warm water/milk/curd or mix into wet ingredients so it disperses and won’t clump. 3) Reduce dry flour/gram flour slightly or add a little extra water — whey absorbs liquid and can dry dough/batter. 4) Heat/fermentation: whey proteins denature with heat (not a loss of protein) and high amounts can change texture; avoid dumping large amounts into batters before long fermentation — add after fermentation or use small amounts so dosa/idli batter ferments normally. 5) Where it works well: stirred into curd/raita/lassi, mixed into besan chillas, dal/soups (stir in at end), paratha/chapati dough (adjust water), pancakes/uttapam (blend into wet mix). 6) Cautions: if lactose-intolerant or milk-allergic choose whey isolate or avoid; store per label. 7) Taste: strong spices, herbs, vegetables, or a little ghee/oil mask any milky note. These small adjustments keep texture/taste normal while boosting protein to help meet ICMR-recommended daily needs.