Low Fat Masala Dosa
Indulge in the irresistible flavors of South India with this Low Fat Masala Dosa recipe, a healthier twist on the beloved classic. Featuring a naturally fermented batter made from rice, urad dal, and a hint of fenugreek, this dish achieves its signature crispness without excessive oil. The spiced potato filling combines tender mashed potatoes, sautéed onions, aromatic curry leaves, and a dash of warming turmeric for a satisfying, flavor-packed center. Perfectly balanced and guilt-free, this recipe pairs beautifully with tangy chutney or hearty sambar, making it an ideal choice for a wholesome breakfast, brunch, or light dinner. With detailed instructions for effortless preparation, this low-fat version of masala dosa is both an easy and delicious way to enjoy a traditional favorite while staying health-conscious.
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Recipe Information
Ingredients
- 2 cups Rice
- 1 cup Urad dal (split black gram)
- 0.5 teaspoon Fenugreek seeds
- 3 medium Potatoes
- 1 large Onion
- 2 pieces Green chilies
- 0.5 teaspoon Mustard seeds
- 0.5 teaspoon Turmeric powder
- 8 leaves Curry leaves
- 1 tablespoon Vegetable oil
- to taste Salt
- as needed Water
Instructions
Rinse the rice and urad dal separately under cold water. Soak them in separate bowls along with the fenugreek seeds in the urad dal for at least 4-6 hours or overnight.
Drain the soaked rice and grind it using a high-speed blender with enough water to make a smooth batter. Repeat with urad dal and fenugreek seeds.
Mix both batters in a large bowl, add salt to taste, and allow the mixture to ferment overnight or until the batter has doubled in volume.
Boil the potatoes until tender, peel, and mash them. Set aside.
Heat half a tablespoon of vegetable oil in a pan. Add mustard seeds and allow them to splutter.
Add finely chopped onions, green chilies, curry leaves, and sauté till onions are translucent.
Add turmeric powder, mashed potatoes, and salt. Mix well and cook for 5 more minutes. Set aside.
Once the batter has fermented, heat a non-stick skillet over medium heat and lightly grease with the remaining half tablespoon of oil.
Pour a ladle full of batter onto the skillet and spread it outwards in a circular motion to form a thin layer.
Cook until the edges start to lift and the surface looks cooked. No need to flip.
Place a portion of the potato filling in the center of the dosa, fold it over the filling, and remove from the skillet.
Serve hot masala dosas with chutney and sambar.
Nutrition Facts
Calories |
1882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3283 mg | 143% | |
| Total Carbohydrate | 359.6 g | 131% | |
| Dietary Fiber | 56.1 g | 200% | |
| Total Sugars | 18.5 g | ||
| Protein | 78.3 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 474 mg | 36% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 5824 mg | 124% | |
*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.
