Low Fat Traditional Thosai
Discover the perfect balance of authentic flavor and healthy eating with this Low Fat Traditional Thosai recipe! Crafted with nutrient-rich ingredients like idli rice, split urad dal, and fenugreek seeds, this South Indian delight is light on calories and high on taste. The batter undergoes a natural fermentation process, lending the thosai its characteristic tang and soft, airy texture. Cooked on a non-stick skillet with minimal oil, this crispy pancake is perfect for those seeking a guilt-free indulgence without sacrificing traditional goodness. Ready in just 20 minutes once fermented, serve these golden beauties with coconut chutney, sambar, or your favorite side dish for a wholesome, low-fat meal that will delight your taste buds.
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Recipe Information
Ingredients
- 1 cup Idli rice
- 0.25 cup Split urad dal (skinless black gram)
- 0.5 teaspoon Fenugreek seeds
- 0.75 teaspoon Salt
- 1 cup Water
- as needed Non-stick cooking spray
Instructions
Rinse the idli rice and urad dal thoroughly in water until the water runs clear.
Soak the idli rice in 1 cup of water in one bowl. In a separate bowl, combine the urad dal and fenugreek seeds and soak in water for 6-8 hours or overnight.
Drain the rice and the urad dal mixture. Grind the urad dal and fenugreek seeds using a blender or wet grinder, adding 2-3 tablespoons of water as needed, into a smooth and fluffy batter.
Grind the rice to a slightly coarse batter using the same method, with a bit of added water if needed.
Mix both batters together in a large bowl. Add salt and stir well to combine. Leave the batter in a warm place to ferment for 8-12 hours or until it doubles in volume and develops a slight tangy aroma.
Once fermented, gently stir the batter. If the batter is too thick, add a few tablespoons of water to reach a pourable consistency.
Heat a non-stick skillet or dosa tawa over medium heat. Lightly grease the surface with non-stick cooking spray and wipe off any excess with a paper towel.
Pour a ladleful of batter in the center of the skillet and quickly spread it out in a circular motion using the back of the ladle to form a thin pancake.
Cook the thosai on medium heat until the edges start to lift and the bottom turns golden brown, about 2-3 minutes. Flip and cook the other side for 1 minute if a softer texture is desired, or leave the top uncooked as traditionally served.
Remove the thosai from the skillet and repeat the process with the remaining batter.
Serve hot with coconut chutney, sambar, or any accompaniment of your choice.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.7 g | 2% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1799 mg | 78% | |
| Total Carbohydrate | 86.6 g | 31% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 0.2 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 576 mg | 12% | |
*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.
