Heart-Healthy Cheese and Potato Dosa
Indulge in the delightful flavors of a "Heart-Healthy Cheese and Potato Dosa," a wholesome twist on a classic South Indian favorite. Made with brown rice and urad dal, this dosa batter is naturally fermented for a light and crispy base that's packed with gut-friendly benefits. The filling features a savory mix of spiced mashed potatoes, sautéed onions, mustard seeds, and aromatic curry leaves, all topped with melty, low-fat cheese and fresh cilantro for a mouthwatering finish. This recipe balances indulgence and nutrition, making it perfect for a guilt-free treat. Ready in just an hour, this high-fiber, protein-rich dish is sure to be a hit for family dinners or weekend brunches. Serve it with chutney or tangy sambar to complete your heart-healthy feast!
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Recipe Information
Ingredients
- 1 cup Brown rice
- 0.5 cup Urad dal (split black gram)
- 1 teaspoon Fenugreek seeds
- 1 teaspoon Salt
- 2 medium Potatoes
- 2 teaspoons Olive oil
- 0.5 teaspoon Mustard seeds
- 0.5 teaspoon Cumin seeds
- 1 small, finely chopped Onion
- 0.25 teaspoon Turmeric powder
- 2 finely chopped Green chilies
- 6 leaves Curry leaves
- 0.5 cup, grated Low-fat cheese
- 2 tablespoons, chopped Cilantro
Instructions
1. Rinse the brown rice and urad dal under running water. In a large bowl, combine them with fenugreek seeds. Cover with water and soak for 6 hours or overnight.
2. Drain the soaking water and transfer the mixture to a blender. Add 1 cup of water and blend until smooth. Pour into a bowl, cover, and let it ferment in a warm place for 8-12 hours until it rises slightly.
3. Peel the potatoes and boil them in salted water until tender. Drain and mash them. Set aside.
4. In a skillet, heat olive oil over medium heat. Add mustard seeds and cumin seeds. Once they start spluttering, add the chopped onion and sauté until translucent.
5. Stir in turmeric powder, green chilies, and curry leaves. Cook for 2 minutes, then add the mashed potatoes. Mix well until the spices coat the potatoes. Season with salt to taste. Set aside.
6. Add 1 teaspoon of salt to the fermented dosa batter and mix well.
7. Heat a non-stick skillet or tawa over medium heat. Lightly grease with a drop of olive oil. Pour a ladleful of batter in the center and spread it outward in a circular motion to form a thin circle.
8. Drizzle a few drops of olive oil around the edges. Cook until the edges start lifting and the bottom turns golden.
9. Place a portion of the potato filling in the center of the dosa. Sprinkle with grated low-fat cheese and chopped cilantro.
10. Fold the dosa over the filling and press gently. Cook for another 1 minute to melt the cheese.
11. Remove the dosa from the pan and repeat the process with the remaining batter and filling.
12. Serve hot with chutney or sambar for a delicious meal.
Nutrition Facts
Calories |
1485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 3320 mg | 144% | |
| Total Carbohydrate | 213.2 g | 78% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 14.7 g | ||
| Protein | 79.4 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1146 mg | 88% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 3772 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
