Low Fat Mysore Dosa
Indulge in the iconic South Indian flavor with a healthy twist through this Low Fat Mysore Dosa recipe! This guilt-free rendition of the classic Mysore dosa combines the tangy, spicy essence of the traditional masala paste with a nutrient-packed dosa batter made from rice, urad dal, and fenugreek seeds. The masala is crafted with roasted chana dal, red chilies, coriander seeds, coconut, and ginger, delivering bold flavors without excess oil. Fermented for fluffiness and cooked on a non-stick skillet, these dosas are light, crispy, and perfect for a wholesome breakfast or dinner. Serve them with fresh chutney or steaming sambhar to complete the authentic experience. Keywords: Low Fat Mysore Dosa, healthy South Indian recipes, low-fat dosa, fermented dosa batter, crispy dosa, vegan Mysore masala dosa.
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Recipe Information
Ingredients
- 1 cup Rice
- 0.25 cup Urad dal (split black gram)
- 0.5 teaspoon Methi seeds (fenugreek seeds)
- 0.25 cup Chana dal
- 4 pieces Red chilies
- 1 teaspoon Coriander seeds
- 2 teaspoons Oil
- 2 tablespoons Grated coconut
- 1 teaspoon Salt
- 1 inch piece Ginger
- 0.5 teaspoon Byadgi or Kashmiri red chili powder
- 2 cups Water
- 1 as needed Non-stick spray
Instructions
Rinse the rice, urad dal, and methi seeds together under running water until the water runs clear. Then soak them in 2 cups of water for at least 4 hours or overnight for best results.
Drain the soaked rice and dal mixture. Grind it to a smooth batter with 1 cup of water in a blender. It should be of pancake batter consistency. Transfer it to a large bowl and let it ferment in a warm place for 8 hours or until doubled in volume.
To prepare the Mysore masala paste, lightly roast the chana dal, coriander seeds, and red chilies in a skillet over low heat until fragrant. Allow them to cool down.
Grind the roasted spices with 2 tablespoons of water, grated coconut, salt, ginger, and red chili powder to a smooth paste.
Once the dosa batter has fermented, add 1 teaspoon of salt and mix well.
Heat a non-stick tawa or skillet over medium heat and spray with a light coating of non-stick spray.
Pour a ladleful of dosa batter onto the hot skillet and spread it in a circular motion starting from the center towards the edges to form a thin dosa.
Spread about 1 teaspoon of the prepared Mysore masala paste on top of the dosa evenly.
Drizzle a few drops of oil around the edges to ensure the dosa gets crispy.
Cook until the bottom surface turns golden brown and the edges start to lift off the tawa.
Fold the dosa into a roll or half-moon shape. Repeat the process with the remaining batter.
Serve hot with chutney and sambhar for a classic South Indian breakfast or meal.
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2801 mg | 122% | |
| Total Carbohydrate | 95.6 g | 35% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 4.0 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1196 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.
