oil/butter or ghee for frying,for vegan version use oil instead of butter or ghee
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 Bean 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.
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.