Low Fat Ghee Dosa
Savor the irresistible charm of traditional South Indian cuisine with a healthier twist in this **Low Fat Ghee Dosa** recipe. Crafted from a harmonious blend of parboiled rice, protein-rich urad dal, and a touch of aromatic fenugreek seeds, this fermented dosa batter transforms into golden, crispy delights with only a drizzle of low-fat ghee. Perfect for breakfast or a light meal, this recipe retains the authentic flavors of classic ghee dosa while catering to a healthier lifestyle. With minimal oil and simple preparation steps, these dosas turn out delightfully crisp on the outside and tender on the inside. Pair each dosa with a side of coconut chutney or steaming-hot sambar for the ultimate guilt-free indulgence. Keywords: low-fat dosa, ghee dosa recipe, South Indian healthy recipes, crispy dosa, fermented batter dosa.
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Recipe Information
Ingredients
- 1.5 cups Parboiled rice
- 0.5 cups Urad dal (split black gram)
- 0.5 teaspoons Fenugreek seeds
- 1 teaspoons Salt
- 2 cups Water
- 2 tablespoons Low-fat ghee
- as needed Oil spray or brush
Instructions
Rinse and soak the parboiled rice and urad dal with fenugreek seeds in separate bowls with enough water for at least 4 hours or overnight.
Drain the rice and dal mixtures, and reserve the water.
In a blender, grind the rice until smooth, adding reserved water as needed. Transfer to a large mixing bowl.
Similarly, grind the urad dal and fenugreek seeds until smooth and fluffy, using reserved water as needed. Combine with the rice batter in the mixing bowl.
Mix the batter thoroughly and add salt. Cover and let it ferment in a warm place for 8 to 12 hours until it rises and exhibits a slight sour aroma.
Once fermented, stir the batter gently. If it's too thick, add a little water to reach a pourable, yet thick consistency.
Heat a non-stick tawa or skillet over medium heat. Lightly grease it with oil spray or a brush.
Pour a ladleful of dosa batter onto the center of the tawa and spread it evenly in a circular motion to form a thin dosa.
Drizzle a small amount of low-fat ghee (about half a teaspoon) around and over the dosa.
Cook until the dosa appears golden and crisp around the edges, then gently lift it off the tawa. No need to flip, as the dosa is cooked thin for crispness.
Repeat the process for the remaining batter, serving each dosa hot as soon as it's cooked, possibly with coconut chutney or sambar.
Nutrition Facts
Calories |
981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 2417 mg | 105% | |
| Total Carbohydrate | 138.2 g | 50% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 0.1 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1165 mg | 25% | |
*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.
