Low Fat Onion Dosa
Discover the perfect balance of flavor and health with this Low Fat Onion Dosa recipe! This crispy, golden dosa is made from a naturally fermented batter of rice, urad dal, and a touch of fenugreek seeds for a hint of nuttiness. What makes it stand out is the tantalizing topping of finely chopped onions, green chilies, and fresh coriander, which adds a burst of aroma and texture to every bite. Prepared with minimal oil using a non-stick skillet, this dosa recipe is perfect for those seeking a lighter twist on the classic South Indian favorite. Quick to cook and served best with a side of chutney or steaming hot sambar, this low-fat onion dosa is a guilt-free indulgence you’ll love making on repeat. Perfect for breakfast, brunch, or a light dinner, it’s a wholesome way to savor tradition without compromising on health!
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Recipe Information
Ingredients
- 1 cup Rice
- 0.25 cup Urad dal
- 0.5 teaspoon Fenugreek seeds
- 1 teaspoon Salt
- 2.5 cups Water
- 1 medium, finely chopped Onion
- 2 small, finely chopped Green chilies
- 2 tablespoons, finely chopped Coriander leaves
- 1 as needed Non-stick spray
Instructions
Rinse the rice and urad dal together in cold water until the water runs clear. Soak them with fenugreek seeds in 2 cups of water for about 4 to 6 hours or overnight.
Drain the soaked rice and dal, then transfer them to a blender. Add 0.5 cup water and blend to a smooth batter, slightly thicker than pancake batter.
Transfer the batter to a large bowl, cover it, and let it ferment in a warm spot for about 8 to 12 hours until it has doubled in volume.
Once fermented, add salt to the batter and mix well.
In a small bowl, mix the chopped onion, green chilies, and coriander leaves.
Heat a non-stick skillet or tawa on medium-high heat. Lightly grease the surface with non-stick spray.
Pour a ladleful of batter onto the skillet and spread it out evenly in a circular motion to form a thin dosa.
Sprinkle a portion of the onion mixture over the dosa while it's still wet. Gently press the top so the onions stick to the batter.
Cook the dosa until the edges lift slightly from the pan and it turns golden brown in color. No need to flip the dosa.
Carefully remove the dosa from the pan and serve hot with chutney or sambar.
Repeat the process with the remaining batter, greasing the pan as needed to prevent sticking.
Nutrition Facts
Calories |
496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.2 g | 3% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2800 mg | 122% | |
| Total Carbohydrate | 98.0 g | 36% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 8.3 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1016 mg | 22% | |
*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.
