3 High Protein South Indian Recipes

While it is true that most Indian staples provide more of carbs, it may seem like challenge to meet the daily protein needs. However, with the correct combinations of proteins this challenge can be overcome.

Suggested Read: 5 Indian Snacks with more than 10g Protein

Here are 3 super-duper easy, protein packed recipes that you can try:

 

  • Pesarattu or moong dal chila- 24 gm protein

 

Ingredients:

  • ½ cup moong dal
  • ½ cup green moong, split
  • Salt and other preferred condiments
  • ghee

Method: Mix both the dals, wash and soak in water for 2-2.5 hours. After soaking for a couple of hours, grind the dal until it reaches batter consistency. Add salt and any other preferred condiment/ spices to it for flavor. On a hot tawa, ladle out the batter and cook it until crisp on both sides.

 

Suggested Read: 3 Best Protein Powders for Vegetarians & Vegans

  • Sprouts Dosa- 23 gm protein

 

Ingredients:

  • 2 cups mung sprouts
  • 2 tbsp besan
  • 1 medium onion chopped
  • 1 tomato chopped
  • Curd 1/4th cup
  • Green chilies chopped
  • Salt and pepper for taste
  • Oil

Method: Grind sprouts in mixer to a smooth paste. Sieve besan into the sprouts paste and whisk well. Mix in curd and beat into a smooth batter. Add a little water if batter too thick. Add salt, pepper and green chillies to taste. Add chopped onion and tomatoes and mix well. Keep aside for half an hour. Heat a non-stick frying-pan and brush a little oil. Add a ladle full of prepared batter. Cook covered on simmering heat for a minute. Check if bottom is cooked and top is not wobbly anymore, flip the sprouts dosa/chilla and cook on the other side for 30 seconds.

Serve this sprouts dosa hot with a green peanut or coconut chutney.

 

  • Gugri/ Sundal-

 

Ingredients:

 

  • 250 gm. whole Bengal gram
  • 1 cup coconut
  • 4 chillies
  • 1 tbsp. coriander, chopped
  • 1 tbsp lemon juice
  • Salt

 

For seasoning:

 

  • 1 tsp. split Bengal gram
  • 1 tsp. urad dal
  • ½ tsp. mustard seeds
  • Curry leaves
  • ½ tsp. turmeric powder

 

Method: After soaking the whole Bengal gram for 5-6 hours, pressure cook and drain the water. Grind coconut and chillies coarsely. In a pan, heat oil, split Bengal gram, urad dal and mustard seeds. When mustard seeds start to splutter, add curry leaves and turmeric powder. To this add the cooked Bengal gram, coconut mixture, salt and lemon juice. Mix well, add coriander and serve.

 

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