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Mix dal nastha

It is high protein and an easy dal-rice batter recipe, which can be used to make different types of breakfast recipes. The batter is made with an equal proportion of rice and four types of dals. In this recipe post, from this batter, I have shown how to make dosa, handvo, and bhajiya, but the options are several and can be used as per the preference. do try this!

The key to making tasty mixed dal dalvada at home are:
  • Firstly, I used small grain rice and four types of lentils like green moong, yellow moong dal, chana dal, and urad dal. You can use any lentils but the proportion of rice and dal should be equal.
  • You can store this batter in an air-tight container in the freezer for up to 1 week.
  • for handva and bhajiya, I have added eno salt and baking soda to make them more attractive and fluffy.
  • Lastly, this dal-rice batter can be used to prepare 8-10 plus breakfast recipes.
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Mix dal nastha

Recipe card for high protin breakfast recipes

Nehas Cook Book
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast
Cuisine Indian
Servings 3 servings

Ingredients
  

For dal-rice batter

  • 1 cup rice
  • ¼ cup green moong
  • ¼ cup chana dal
  • ¼ cup yellow moong dal
  • ¼ cup urad dal
  • 4-5 green chilli
  • 1 inch ginger
  • 4-5 garlic cloves
  • ½ cup water or as required
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • Pinch of hing
  • Salt to taste

For dosa

  • 1.5 cup batter
  • 3 tbsp water or as required
  • Some Chopped onion
  • Some Chopped capsicum
  • ½ tsp red chilli powder
  • ½ tsp chaat masala
  • ½ tsp black salt
  • Some coriander leaves

For Gujarati handvo

  • 1.5 cup batter
  • ¼ cup grated dudhi lauki
  • 2 tbsp grated carrot
  • 2 tbsp boiled corn
  • 2 chopped green chilli
  • Some coriander leaves
  • ½ tsp sugar
  • Salt to taste
  • 2 tsp oil
  • ½ tsp eno fruit salt
  • For tadka
  • 2 tbsp oil
  • ¼ tsp mustard seeds
  • ¼ tsp cumin seeds
  • ½ tsp sesame seeds
  • Pinch of hing
  • Some curry leaves

For bhajiya

  • 1.5 cup batter
  • 1 tsp crushed coriander seeds
  • 1 tsp crushed black pepper
  • ½ tsp fennel seeds
  • ½ tsp cumin seeds
  • ½ tsp ajwain
  • ¼ cup chopped onion
  • 2 chopped green chilli
  • ¼ cup coriander leaves
  • Pinch of baking soda
  • 1 tsp oil
  • Oil for frying bhajiya

Instructions
 

Making dal-rice batter

  • Wash and soak rice, moong, chana dal, yellow moong dal, and urad for 4-5 hours.
  • Then remove soaked dal-rice water and add the mixture into mixer jar with green chili, garlic, and ginger. Add little water and Grind batter into a smooth paste.
  • Take out grinded batter into a mixing bowl, add turmeric powder, red chili, thing, and salt. Mix well.
  • Batter is ready. store it into an air-tight container or divide it into equal parts.

Making dosa

  • Take 1.5 cup batter into mixing bowl, add some water and make slightly thin and pouring consistency of the batter.
  • Heat tawa on medium and grease it with oil. Sprinkle some water and decrease the temperature of tawa.
  • Spread dosa batter with a ladle.
  • Spread some butter on it. Then sprinkle some onion, capsicum, chaat masala, red chili powder, black salt, and coriander leaves.
  • On medium flame cook dosa till it becomes crispy. Serve dosa with chutney.

Making Gujarati handvo

  • Take 1.5 cup batter into the mixing bowl.
  • Then add grated dudhi (lauki), grated carrot, boiled corn, chopped green chili, coriander leaves, sugar, salt, and oil. Mix well.
  • Add eno fruit salt & mix in one direction.
  • In a kadai, add oil, mustard seeds, cumin seeds, sesame seeds, curry leaves, and pinch of hing. Sauté it.
  • Pour handva batter in the centre of kadai. Cover and cook handvo for 10-12 minutes on low-medium flame.
  • Flip another side and again cook handvo for 5-7 minutes till it becomes crispy from both sides.
  • Same way makes hadvo into a pan.
  • Cut into the desired shape. Serve with crispy handvo with green chutney.

Making crispy bhajiya

  • Take 1.5 cup batter into the mixing bowl and stir continuously in one direction. After a few minutes mixer is light, fluffy, and changes its color.
  • Then add crushed coriander seeds, crushed black pepper, fennel seeds, ajwain, chopped onion, green chili, and coriander leaves. Mix well.
  • Add a pinch of baking soda and some hot oil. Mix well.
  • Now heat oil in kadai and add vada into it.
  • Fry vada on medium flame till it becomes crispy and golden brown.
  • Serve hot dal vada with chutney, fried chillies, and onion slices.

 

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