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On days when you wake up with zero energy and no motivation to head to work, only a good breakfast can charge you up. Rich in nutrition and taste, soyabean is a great source of protein that can be added to your diet. In fact, soya is so versatile that it can be made into a keema or even used as chunks for not just vegetables but as a delicious breakfast item too.
Be it your paratha, poha or upma that you’ve decided to prepare for breakfast, you can always amp it up with the goodness of soyabean. Stuffed into a flatbread or used as chunks, soyabean has an umami flavour that most vegetarians relish. If you plan to start your day with an extra dose of protein, here are a few recipes to swear by.
1. Soya Dosa
While one is well-versed with the South Indian style crepe that usually comes packed with potatoes, this dosa has a spicy soyabean stuffing in it. The boiled and mashed potato mixture is paired with the chunkiness of soya masala along with veggies like peas. This is stuffed into the crispy dosa and folded into a parcel. Served hot with some coconut chutney, this dosa is a wholesome breakfast.
2. Soya Upma
Surprised much? Well, this upma skips the semolina for soya granules. The soya granules are smaller nuggets made of soyabean that can be spruced up as a vegetable and also dried down to make an upma. With this as the base, the upma is filled with chopped carrots, onions and urad dal. Add to this cumin seeds and lemon juice and you are good to go.
3. Soya Uttapam
Uttapam is an open-faced pancake from South India that is also commonly eaten for breakfast. The dish is made with rice flour batter and dunked with onions, tomatoes and many other veggies. To this, you can add some soyabean and rajma to take the nutritional level a notch higher. You can also add some spinach and carrots and pair it with coconut chutney and sambhar.
4. Soya Paratha
The popular Indian flatbread can be stuffed with all kinds of things and one of them happens to be soya. The soya is made into a keema that slathered on the rolled out dough. This is then folded and rolled again. After being tossed on a tawa, the paratha turns crispy on the outside while the filling has a meaty touch to it. Serve hot with butter and curd.
5. Soya Poha
The beaten rice flakes are commonly eaten in many parts of North India in the morning. Generally spruced up with chopped veggies and spices, the only additional element are the soya granules. The poha is stuffed with them and tossed in a pot. Finished off with a sprinkle of lime juice and roasted peanuts, the poha gets a crunchy touch.
