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Kitchen Tested

Protein never tasted this good.

Every recipe uses PROSA products as the base — so you get the exact protein we promise, per serving. Real meals. Real macros. No guesswork.

Up to 20g protein Ready in 10–20 min No compromise on taste
Golden crispy PROSA Masala Dosa with potato filling and chutneys
Dosa Batter 7g protein
15 min 1 serving Easy

PROSA Masala Dosa

Our protein dosa batter turns golden-crisp on the outside, fluffy within — packed with 6g of clean protein before you even add the masala. A complete breakfast in one fold.

Protein Breakdown

PROSA Dosa Batter (1 dosa) 6g
Potato masala filling 1g
Total 7g protein
Ingredients
  • ½ cup PROSA Protein Dosa Idli Batter
  • 1 medium potato, boiled & mashed
  • 1 tbsp oil or ghee
  • ¼ tsp mustard seeds
  • 5–6 fresh curry leaves
  • ½ small onion, finely chopped
  • 1 green chilli, chopped
  • ¼ tsp turmeric powder
  • Salt to taste
  • Fresh coriander, to garnish
How to Make
  1. 1 Prepare masala: heat oil in a pan, splutter mustard seeds and curry leaves. Add onion and chilli, sauté till soft. Add mashed potato, turmeric, and salt. Mix well and set aside.
  2. 2 Heat a non-stick tawa (griddle) on medium flame. Pour a ladle of PROSA batter in the centre.
  3. 3 Spread in a thin, even circular motion using the back of the ladle.
  4. 4 Drizzle ½ tsp oil or ghee around the edges. Cook until the base turns golden and the edges start lifting.
  5. 5 Place 2 tbsp of potato masala in the centre. Fold the dosa over the filling.
  6. 6 Serve immediately with coconut chutney and sambar.

Shake the batter well before pouring — the protein blend settles slightly. A hot tawa is key: a drop of water should sizzle and evaporate instantly.

Thick PROSA Uthappam with colourful vegetable toppings
Dosa Batter 7g protein
12 min 1 serving Easy

PROSA Uthappam

The thicker, heartier sibling of the dosa — loaded with crunchy fresh vegetables pressed right into the batter. No rolling, no folding, just pour and top.

Protein Breakdown

PROSA Dosa Batter (1 uthappam) 6g
Mixed vegetable toppings 1g
Total 7g protein
Ingredients
  • ¾ cup PROSA Protein Dosa Idli Batter
  • ¼ cup red onion, finely chopped
  • 1 small tomato, finely chopped
  • 1 green chilli, finely chopped
  • 2 tbsp fresh coriander, chopped
  • ¼ tsp black mustard seeds
  • 1 tsp oil or ghee
  • Salt to taste (batter is mildly salted)
How to Make
  1. 1 Mix all the chopped vegetables in a small bowl with a pinch of salt.
  2. 2 Heat a tawa on medium flame and grease lightly with oil.
  3. 3 Pour a generous ladle of PROSA batter — do NOT spread thin; let it stay about 1cm thick.
  4. 4 Immediately scatter the vegetable mixture generously over the top and press gently with a spoon.
  5. 5 Drizzle oil around the edges. Cover with a lid and cook for 3–4 minutes on medium-low until the base is golden.
  6. 6 Flip carefully and cook the top side for 1–2 minutes. Serve hot with coconut chutney.

Do not spread the batter. The thick, spongy texture is the point — and it makes the uthappam more filling and protein-dense per bite.

Soft steamed PROSA Idlis on banana leaf with sambar and chutney
Dosa Batter 6g protein
20 min 2 servings Easy

PROSA Idli

Soft, pillow-white, and feather-light — our protein batter steams into the perfect idli. No soaking overnight, no grinding. Same batter as the dosa, different magic.

Protein Breakdown

PROSA Dosa Batter (per idli) 6g
Total 6g protein
Ingredients
  • 1 cup PROSA Protein Dosa Idli Batter
  • ½ tsp oil (to grease idli moulds)
  • Water for steaming
  • Sambar and coconut chutney, to serve
How to Make
  1. 1 Grease the idli mould plates lightly with oil.
  2. 2 Fill each idli mould about ¾ full with PROSA batter — do not overfill as it will expand.
  3. 3 Add water to the steamer/pressure cooker and bring to a boil.
  4. 4 Place the idli stand inside, cover, and steam on medium flame for 10–12 minutes (without the pressure weight).
  5. 5 Insert a toothpick — if it comes out clean, idlis are done.
  6. 6 Let cool for 2 minutes, then scoop out with a wet spoon. Serve warm with sambar and coconut chutney.

The batter does not need fermentation — it is ready to use straight from the pack. For fluffier idlis, the batter should be at room temperature, not cold from the fridge.

PROSA Chapathi Egg Roll cut in half showing egg filling
Chapathi 20g protein
10 min 1 serving Easy

PROSA Chapathi Egg Roll

Your post-workout wrap. One PROSA chapathi brings 7g of protein — two whole eggs bring 13g more. Together: 20g of high-quality protein in a delicious, hand-held roll.

Protein Breakdown

1 PROSA High Protein Chapathi 7g
2 whole eggs (scrambled) 12g
Veggies & other ingredients ~1g
Total 20g protein
Ingredients
  • 1 PROSA High Protein Chapathi
  • 2 whole eggs
  • ¼ tsp turmeric
  • ¼ tsp chilli powder
  • ¼ tsp cumin powder
  • ½ small onion, thinly sliced
  • ¼ capsicum (any colour), julienned
  • 1 green chilli, chopped (optional)
  • 1 tsp oil
  • Salt to taste
  • 1 tbsp mint chutney
  • Chaat masala, to finish
  • Lemon wedge, to serve
How to Make
  1. 1 Beat eggs with turmeric, chilli powder, cumin, and a pinch of salt in a bowl.
  2. 2 Heat oil in a non-stick pan. Sauté onion and capsicum for 1–2 minutes until just softened.
  3. 3 Pour the beaten eggs over the vegetables. Scramble gently over medium heat — keep slightly moist, not dry.
  4. 4 Meanwhile, warm the PROSA chapathi on a tawa for 30 seconds each side.
  5. 5 Spread mint chutney over the warm chapathi. Place the egg-veggie scramble along the centre.
  6. 6 Roll tightly and cut diagonally. Sprinkle chaat masala and serve with a lemon wedge.

Do not overcook the eggs — creamy and slightly soft eggs roll better and taste better. Squeeze lemon just before eating for a burst of freshness.

PROSA Chapathi Paneer Roll cut in half showing golden paneer filling
Chapathi 20g protein
15 min 1 serving Medium

PROSA Chapathi Paneer Roll

Restaurant-quality paneer tikka, rolled in a high-protein chapathi. The 7g from the chapathi + 13g from 75g of fresh paneer gives you a clean 20g protein meal.

Protein Breakdown

1 PROSA High Protein Chapathi 7g
75g fresh paneer (cottage cheese) 13g
Total 20g protein
Ingredients
  • 1 PROSA High Protein Chapathi
  • 75g fresh paneer, cut into small cubes
  • 1 tsp oil
  • ¼ tsp cumin seeds
  • ½ tsp chilli powder
  • ½ tsp coriander powder
  • ¼ tsp garam masala
  • ¼ tsp turmeric
  • Salt to taste
  • ¼ red onion, thinly sliced into rings
  • ¼ capsicum, julienned
  • 2 tbsp mint chutney
  • Chaat masala and pomegranate seeds, to garnish
  • Lime half, to serve
How to Make
  1. 1 Mix paneer cubes with chilli powder, coriander powder, garam masala, turmeric, and salt. Let marinate for 5 minutes.
  2. 2 Heat oil in a pan. Add cumin seeds and let them crackle. Add the marinated paneer cubes.
  3. 3 Pan-fry the paneer on medium-high heat for 3–4 minutes, turning gently, until golden brown on the outside.
  4. 4 Add sliced onion and capsicum to the pan. Toss together for 1 minute — veggies should stay slightly crunchy.
  5. 5 Warm the PROSA chapathi on a tawa. Spread mint chutney generously.
  6. 6 Layer the paneer tikka mixture along the centre. Add raw onion rings if desired for crunch.
  7. 7 Roll firmly and cut diagonally. Garnish with chaat masala and pomegranate seeds. Squeeze lime and serve immediately.

For extra flavour, add a spoonful of thick curd (hung yoghurt) to the paneer marinade. The curd chars beautifully and adds depth without changing the protein count significantly.

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