soybean dosa recipe, how to make soyabean dosa | soya dosa

soybean dosa recipe with step by step photos – this is one healthy dosa recipe that i made with soybeans and flaxseed. this one is my original recipe and i made it because i often try to incorporate healthy ingredients in the food i prepare. you could also call it soybean pancakes, but unlike the traditional pancakes, this one is made without eggs and white flour.

soybean dosa recipe

most of us know that soybeans are a rich source of proteins and also a good source of vitamins like: B-group vitamins and minerals like: calcium, iron, zinc, phosphorus, magnesium.

flax seeds on the other hand are rich in Omega 3 fatty acids and lignans which are potent cancer fighters and they also help in improving the body’s immunity. it is also rich in fibre thereby helping in relieving constipation. it is also helpful for women in maintaining the hormonal balance. i can go on and on about the health benefits of flaxseed. wherever i can, i add flaxseeds to the recipes i prepare.

flaxseed is also beneficial for vegetarians who do not consume fish but want to partake the omega 3 fatty acids. i will soon be posting two recipes of flax seeds. first one is french beans rice with flaxseed and the second one is a recipe for making an eggless chocolate cake with flaxseed. here i have used flax seeds instead of eggs. this cake is rich in omega 3 fatty acids. just think of it. You are making a cake…….. that too chocolate and rich in omega 3 fatty acids… plus its also vegetarian and can be made vegan too by using soy butter and soy milk instead of butter and milk.

in fact, i have so many recipes to be posted. now coming to the soyabean dosa recipe…….. it is easy, simple to make. an additional ingredient that i have used in the recipe is rice flour. rice flour gives a bulk and body to the recipe and helps the dosa to retain shape while being cooked. this soybean dosa or pancakes does not requires fermentation process.

initially i made the dosa without adding rice flour. but it was difficult to even lift the dosa from the pan and i use a non stick pan 🙁 the dosa was breaking while lifting. when i added rice flour, i could easily lift the dosas from the pan.

mind you…… these soyabean dosas are slightly thick and take some time to cook. it does not cook as quickly as the regular dosa. you also cannot spread the soyabean dosa batter into a large circle as compared to the normal dosa batter. it just sticks and is difficult to spread. the batter i had made was thick and i did not want to take any chances by making the batter too thin or runny.

these soyabean dosa tasted great and even looked great as you can see in the pictures. they actually were porous and spongy from inside whereas as crisp from outside. i had the feeling…. like i was eating a spongy and porous bread. soyabean dosa is an excellent and power packed breakfast that can keep you going for the rest of the day. you can serve the soyabean dosas with coconut chutney, sambar or even the idli podi. it goes well with the simple tomato ketchup too. this recipe can be called a vegan recipe and it not only good for the vegans but also vegetarians.

if you are looking for more dosa recipes then do check:

soyabean dosa

4.41 from 5 votes
soybean dosa recipe is one healthy dosa recipe that is made with soybeans and flaxseed.
Author:Dassana Amit
Prep Time:9 hrs 15 mins
Cook Time:30 mins
Total Time:9 hrs 45 mins
Course:breakfasts
Cuisine:indian
(1 CUP = 250 ML)

INGREDIENTS

  • ¾ cup soyabean
  • 2 tablespoon flax seeds
  • 3 tablespoon rice flour
  • 1 green chili (hari mirch)
  • ½ inch piece ginger (adrak)
  • salt as required
  • water as required
  • oil/butter or ghee for frying, for vegan version use oil instead of butter or ghee

INSTRUCTIONS

Making Soybean Dosa Batter

  • Pick, wash and soak the soybeans and flaxseeds overnight in water or atleast for 8-9 hours.
  • In the morning or after soaking them, ground both the soybeans and flaxseeds with green chili and ginger with some 1/2 cup water. Add more water if the batter is too thick and cannot be ground.
  • Grind to a smooth paste.
  • Remove the batter in a bowl and add rice flour and salt to it. Mix well and check to see if you need to add more salt or not.

Making Soya Dosa

  • Heat the tava or griddle and pour a ladle full of batter on the tava. Do not try to spread it as you cannot. Just slightly using the back of the ladle apply some pressure. This way the batter will spread very little.
  • Drizzle some ghee or oil on the sides and top.
  • Now comes the lifting part. Just lift the dosa slighlty to check if it is browned. If yes, then carefully lift it and turn over. Drizzle some oil on the sides and top again.
  • Flip again, when the second sides gets browned.
  • You could flip the dosa twice more to get it evenly cooked and golden browned.
  • Fry the dosa till they are evenly and properly cooked.
  • Since it takes some more time to cook one dosa, you could do with this technique. Spread two dosa simultaneoulsy on the tava.
  • When browned from the base, turn them on the tava. Cook two soyabean dosa as you would cook a single dosa on the tava.
  • Serve these yummy and healthy flaxseed soyabean dosa with coconut chutney and sambar. They can be had plain too.

NOTES

  • i cooked the entire batches of soya dosa on a low flame so that the dosa get evenly and properly cooked.
  • for your first dosa, if you are not able to lift it from the tava as the dosa breaks. then you need to add some more rice flour to the batter. add 1 or 2 tbsp of rice flour and try making the dosas again. also check the seasoning of the batter, if you add more rice flour.
 
 
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how to make soybean dosa recipe

1. pick and wash the ¾ cup soybeans and 2 tablespoon flax seeds.

soybean dosa recipe

2. soak them overnight in water or atleast for 8-9 hours.

soybean dosa recipe

3. in the morning the soy will double in size and the flaxseed will become soft, drain the water.

soybean dosa recipe

4. measure and keep all the ingredients ready for making the soybean dosa.

soybean dosa recipe

5. in a blender, add both the soybeans and flax seeds along 1 green chili (chopped) and ½ inch ginger (chopped).

soybean dosa recipe

6. add ½ to 1 cup water. add more water if the batter is too thick and cannot be ground.

soybean dosa recipe

7. grind to a smooth paste.

soybean dosa recipe

8. remove the batter in a bowl.

soybean dosa recipe

9. next add 3 tablespoons rice flour and salt as required to the dosa batter.

soybean dosa recipe

10. mix well and check to see if you need to add more salt or not.

soybean dosa recipe

11. you can see how much thick the batter is.

soybean dosa recipe

cooking soybean dosa

12. heat the tava or griddle. i have used a non stick pan. reduce the flame and pour a ladle full of batter on the tava.

soybean dosa recipe

13. do not try to spread it as you cannot. just slightly using the back of the ladle apply some pressure. this way the batter will spread very little.

soybean dosa recipe

14. drizzle some ghee or oil on the sides and top.

soybean dosa recipe

15. this dosa will fluff or rise a little on top while frying as you can see n the picture below.

soybean dosa recipe

16. now comes the lifting part. just lift the dosa slightly to check if it is browned.

soybean dosa recipe

17. if yes, then carefully lift it and turn over. drizzle some oil on the sides and top again. fry the dosas on sim or low flame throughout so that the dosas are cooked evenly.

soybean dosa recipe

18. flip again, when the second sides gets browned.

soybean dosa recipe

19. you could flip the dosa twice more to get it evenly cooked and golden browned.

soybean dosa recipe

20. fry the dosas till they are evenly and properly cooked.

soybean dosa recipe

21. since it takes some more time to cook one dosa, you could do with this technique. spread two dosas simultaneously on the tava.

soybean dosa recipe

22. when browned from the base, turn them on the tava. but if your tava is small then fry only one dosa at a time.

soybean dosa recipe

23. similar manner fry the rest of dosas.

soybean dosa recipe

24. serve these yummy and healthy soyabean dosa with coconut chutney or tomato chutney or pudina chutney and with any sambar variety like drumstick sambar or idli sambar. they can be had plain too.

soybean dosa recipe

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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69 comments/reviews

  1. Dosa taste is bitter, could be due to flaxseeds. I might have put a bit more than the 2 tbsp suggested. Is any course correction possible?4 stars

    • flax seeds do not have a bitter taste. bitter taste will only come in flax seeds if they have become rancid or beyond their shelf period. you can add some rice flour or besan to correct the bitterness.

  2. Hello.. Need some urgent help.. Dosa lifting part is not at all easy.. It’s getting stuck every time I tried.. Plz help

  3. Hi dassana,
    Thank for the page…… Shall I cook the soaked seeds (sesame and flax) in pressure cooker on the next day and wait for 18 to 20 pressure whistles….. Just like rajma preparation method….4 stars

    • Well dassana,
      Sorry… I am not asking for dossa recipe….. With sesame seeds and flax seeds(of course seperately)can i prepare masala kind of dish, by following the same method as rajma masala preparation, which I saw in your website…..
      Indeed rajma came out good to me…..my friends insists me to do every week….. Credit to you….4 stars

      • no problem karthik 🙂 sesame seeds are used in hyderabadi/andhra, maharashtra and karnataka cuisine, in some gravies and powders/podis. you can use the rajma masala preparation and substitute any veggies or beans/lentils. to add sesame seeds in it, you have to roast the sesame seeds. then grind to a fine powder or paste. just make sure oil does not come out when grinding the paste or powder. generally sesame seeds is used in addition with roasted peanuts, desiccated coconut and poppy seeds. i think this is because they have a slight bitter note and coconut, peanuts, poppy seeds balance it. so use carefully. i would suggest to add just 1/2 to 1 tbsp for a serving of 4 people. i would also suggest you to add some desiccated coconut or roasted peanuts. make a paste of all and then add to the gravy.

        with flax seeds, i have not made any curry or gravy. i just lightly roast it and then powder it. keep in the fridge. then i add them on salad (veggies or fruits). there is a dry chutney also made with flax seeds. on the web, you will get the recipe. its similar to the garlic chutney we get in maharashtra.

        have a look at this recipes to see how the sesame seeds have been used in the recipe:
        1: https://www.vegrecipesofindia.com/bharli-vangi-recipe-bharli-vangi/
        2: https://www.vegrecipesofindia.com/veg-kolhapuri-recipe/
        3: https://www.vegrecipesofindia.com/hyderabadi-mirchi-ka-salan-recipe/

  4. This is how a recipe is suppose to b. And the presentation is so simple and precise, a 5 year old kid can make this dosa. Thanks so much, and better use a non stick thava so that u can make it more healthy with out oil ,and it comes out well with out sticking.5 stars

  5. Fantastic. Followed to the T and they look and taste fantastic. They are so good that I don’t feel the need for any chutney or sauce. Thank you for this healthy recipe. A friendly advice for the followers, use organic soy beans as most available might br go.

  6. Hi dassana this looks more nutritious .i am definitely goin to try it as soon as possible…thanks a lot for your recipes….For long i m making all ur recipes bt today only i was able to thank you ..sterday i made Ur Kaju katli recipe.it came out awesome…i had rose petals syrup at home it tasted yummy and dat s the first tym i tried kaju katli and i am so happy bt the only sad thing is my hubby and kid completed all without giving me a piece…I am a south indian and due to my husbands job transfer v r now in north side…your blog helps me lot to cook healthy and variety foods using things available near me…keep posting recipes like this…

    • thanks parisa. thats what happens when any sweet or dessert is made. all gets over without anything left for the person who made them 🙂 i know in north side some ingredients are difficult to get. most of the north indian recipes on the blog makes use of ingredients which are easily available.

  7. Thank you. How long can this batter be stored? And I didn’t understand clearly whether rice can be used by soaking and grinding instead of ready rice flour.

  8. Hi, thank you for sharing this. I am trying healthy recipes without wheat flour these dayes. this looks promising.
    Can you confirm if I can use rice soaked overnight and ground with the flaxseeds instead of rice flour. Will try the option of urad dal also. Can you confirm proportions I need to use if I am saoking rice or urad dal.

    • i have used not much of rice flour in this recipe. so the taste and texture is beany. we like it this way, but it does suit everybody. if you increase the proportion of rice flour, the taste and texture will be different. to get a dosa like texture, you can add 3/4 to 1 cup rice and about 1/4 cup of urad dal.

  9. Hi Dassana,
    Is Soybean available in Indian Grocery Stores ? If not can I use the same equivalent i.e. 3/4 cup Soyabean Flour in this recipe ?

  10. Hi there!
    Those pictures look great, makes me want to eat one right now!! I was wondering if the soybeans can be substituted for another bean type? and would it be the same amount?

    🙂

    • hi lauren, you can use whole mung beans instead of soy beans. you can also lentils like spilt/skinned bengal gram, spilt/skinned mung lentils. to enhance the flavor and ease in digestion of these beans and lentils, add a pinch of asafoetida (hing) too in the batter.

  11. HI! Thanks for the awesome recipe! 🙂 Btw can I add soya flour instead of grinding the soy beans?

  12. hi, very good recipe. thanks.
    iam asking about soya beans husk, have to remove that soyabean husk?

  13. EXCELLENT RECIPE. I WAS SEARCHING FOR SOME GREAT SOYABEAN RECIPE .WILL TRY IT TODAY ONLY. THANX

  14. Its really great recipe ,look wise ,taste wise and more over a best nutri choice…
    I am happy i have tried this and tastes great..and Dassana i have added some tricks ,i added some chopped onions,carrots,beetroots,cabbage and some mushrooms and mint leaves …anyways thanks dear ..go on with such great recipes ..

    Regards Deeps

  15. Hi… I tried soyabean flaxseed dosa…. It is a very good n nutritious receipe and is a part of my breakfast now…Thanks for sharing such a healthy receipe

  16. I just came across this recipe and sort of ended up making soy bean fritters instead (because of not making the consistency runny enough for dosa); and want to thank you for sharing such a terrific healthy tasty recipe! I look forward to exploring more of the recipes you have posted.

  17. seems and looks not only easy but also delicious too. i suggest the batter shd be kept covered for half hour atleast after mixing in the rice flour. one can alsoadd about 2tbsp of curds which gives a slightly sour, tangy flavor. comes off easily from the tawa too.

    • nice suggestion champa. one can keep the batter covered for half an hour. adding curd is also a good idea to get a slightly sour taste.

  18. Living in europe i didnt have easy access to rice flour. I used baking soda and wheat flour and a touch of soy sauce to add umami. Also i baked them in the oven instead. Delicious, as burgers or easy bread to take to work or school.
    Thanks a lot for great idea!

    • thats great ina… a creative solution when we don’t have access to some ingredients… the addition of baking soda & wheat flour must have made the soybean dosa soft and fluffy and plus you baked these…. a much creative, healthier and flavorful soybean dosa… great….

  19. Hi there,
    I’ve never tried making dosas but plan to make the ‘normal’ recipe next weekend for the first time. I just wanted to confirm that this recipe above is not like the standard recipe in that it doesn’t call for fermentation – is that correct?

    Thanks!

  20. I’ve never hear about flaxseeds.. i belong to Noida,(U.P)may i know its hindi name and will it be available in UP..may its alternative almonds be used ..i mean how will be the taste if i use almonds..one more thing do the flaxseeds have their own taste??

  21. hi…. its a really fantastic recipe specially for women and easy to cook..i m pure vegetarian n wants my hair healthy…for this it is helpful in consuming omega 3 fatty acids and off-course protein as well

  22. I just wanted to ask if its okay to add besan or chane ka atta rather than rice flour, as rice would be more starchy.. Wat do you suggest??

    • adding rice flour gives some body to the batter and also makes the dosa crisp. if you don’t want to add rice flour you could add poha ( flattened rice ).
      other option would be to soak urad dal and add ground urad dal to the batter. chana dal would also be good.
      i have never tried adding besan so i don’t know how the dosas would taste. my suggestion would be to add besan along with some semolina (suji).
      you could even add poha, semolina and besan.
      you can work out various combinations till you come to the perfect one which you like.

  23. Hi.. I tried your recipe today and Just loved it…..its tasty and nutritious and the best is that its a low calorie food… its definitely one of the dishes that I will be incorporating in my everyday life…. Thanks!!!

  24. great job . thanks a lot. i been searching for flax seed recipes . do more inovations.

      • how about grinding flax seed, four tbsps, and mixing it with wheat floar for makind roti for four members . have not tried this . your view in this one is invited.

        • apologies for replying late…. yes you could add flax seeds to the wheat flour for making rotis. i tried this method once. the flax seeds that i added were coarsely ground hence the rotis were not puffing up. so we ended making parathas instead. if u add finely ground flax seed powder than the rotis would puff up.

          its really a good idea to incorporate essential nutrients in the diet. to share with you a small tip. at home we make flax seed powder and store in the refrigerator. when we serve ourselves we add this powder to the sabzi or vegetable or even pulaos or rice.

          another alternative that we make at home is that we roast flax seed and sesame seeds and then make a coarse powder with some salt. we top up our food with this flax seed and sesame seed mixture. its awesome. you must try it.

  25. Excellent and healthy recipes. you can add 2 table spoon of soaked soybeans while grinding for idlies also.

  26. Am going to try this….I live in Bangalore, will try to ask for flaxseeds at the local shops…otherwise is there another equally healthy alternative?

    • you should be able to get flax seeds easily in bangalore. the other healthy vegetarian alternatives which contain essential fatty acids including omega 3 fatty acids are pumpkins seeds, sunflower seeds, walnuts, almonds, soyabean, soyabean oil, olive oil, olives, sesame seeds, wheat germ, pecans.

    • Flaxseed is also called Linseed and Tisi in Hindi. It is easily available in supermarkets like More, Nilgiris, Food Bazar or giant markets. Its a wonderful seed for women in particular.Try it..!