### TranslatedIngredients: 1 cup Soybeans (Whole Soya dal) - soaked overnight,1-1/4 cup White Urad Dal (Whole) - soaked overnight,1 teaspoons Methi Seeds (Fenugreek Seeds),1 teaspoon Chana dal (Bengal Gram Dal),2 cups Idli Rice - soaked overnight,4 teaspoons Salt ### PrepTimeInMins: 480 ### CookTimeInMins: 0 ### TotalTimeInMins: 480 ### Servings: 1000 ### Cuisine: South Indian Recipes ### Course: South Indian Breakfast ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the High Protein Soya Idli & Dosa Batter, first we will soak all the ingredients. Soak the soy bean separately in a bowl. In a bowl soak the urad dal, methi seeds and chana dal together. In another bowl, soak the rice. Soak them for at least 6 hours or overnight.Once soaked, you can grind them. Into a mixer grinder, add the soaked urad dal and methi seeds. Add little water at a time and grind to make a thick flowing batter.Transfer the ground urad dal into a large bowl. In the same mixer grinder, add the rice and add just little water at a time and make thick batter. Transfer the rice into the same bowl as the urad dal. Similarly, grind the soaked soya bean adding little water at a time to make a thick batter and add it to the same bowl as the rice and dal.Add the salt and stir well to combine. Cover the bowl and ferment the High Protein Soya Idli & Dosa Batter for 8 hours/ overnight. Once fermented, give it a stir gently. You can make idli the first day when batter is fresh with air pockets. Refrigerate the High Protein Soya Idli & Dosa Batter in an airtight container for 4 to 5 days and use it as required.Apart from idli and dosa you can make variations of idli like Idli Upma, Uttapam, Paniyarams and so much more.