Low Fat Ghee Roast Dosa
Savor the irresistible charm of this Low Fat Ghee Roast Dosa, a healthier twist on the classic South Indian favorite. Made with a perfectly fermented blend of idli rice, urad dal, and fenugreek seeds, this dosa achieves the ideal balance of crispiness and flavor. The magic lies in its rich yet low-fat roast masala, crafted from dry-roasted red chilies, coriander, cumin, and garlic. Topped with just a touch of fragrant ghee, this dosa is a guilt-free indulgence that pairs beautifully with coconut chutney or steaming hot sambar. Whether you're looking to treat your taste buds or keep your calories in check, this recipe delivers on all fronts! Perfect for breakfast, brunch, or a satisfying snack, this dosa is as delicious as it is nourishing.
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Recipe Information
Ingredients
- 2 cups Idli rice
- 0.5 cup Urad dal
- 0.5 teaspoon Fenugreek seeds
- 1 teaspoon Salt
- 2 tablespoons Ghee
- 2.5 cups Water
- 4 pieces Whole red chilies
- 1 tablespoon Coriander seeds
- 0.5 teaspoon Cumin seeds
- 4 pieces Garlic cloves
Instructions
Rinse the idli rice and urad dal separately under running water. Soak the rice with fenugreek seeds in one bowl and the urad dal in another for at least 4 hours.
Drain the soaked rice and fenugreek seeds, then blend with 1.5 cups of water until you achieve a smooth batter. Transfer it to a large bowl.
Drain the soaked urad dal and blend it with 1 cup of water until it becomes a fluffy batter. Mix this batter with the rice batter.
Add salt to the combined batter and mix well. Cover and ferment in a warm place for 8 to 12 hours or until the batter has doubled in volume.
Meanwhile, prepare the roast masala. Dry roast the whole red chilies, coriander seeds, and cumin seeds on low flame until aromatic. Let it cool and blend with garlic cloves to a smooth paste adding a little water if necessary.
After fermentation, gently stir the dosa batter. Add water if necessary to achieve a slightly pouring consistency.
Heat a non-stick pan or cast iron tawa on medium heat. Sprinkle some water on the surface and wipe with a cloth to prepare it for making dosa.
Pour a ladleful of batter into the pan and quickly spread it in circular motions to form a thin dosa.
Drizzle half a teaspoon of ghee on the edges and over the dosa. Spread a thin layer of the prepared masala paste over the dosa.
Cook until the bottom turns golden and crispy. Gently fold the dosa and remove it from the pan. Repeat with the remaining batter.
Serve the low-fat ghee roast dosa hot with coconut chutney or sambar.
Nutrition Facts
Calories |
1252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 2438 mg | 106% | |
| Total Carbohydrate | 193.5 g | 70% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 0.9 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1556 mg | 33% | |
*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.
