Low Sodium Cheese and Potato Dosa
Elevate your dosa game with this "Low Sodium Cheese and Potato Dosa," a delicious twist on a beloved South Indian favorite. Perfect for those watching their sodium intake, this recipe combines a fermented rice and urad dal batter with a flavorful potato filling, spiced with turmeric, green chilies, and aromatic curry leaves. The magic happens when you top the dosa with grated low-sodium cheese, creating a melty, creamy bite that complements the crisp edges of the dosa. Quick to assemble and packed with hearty ingredients, these dosas offer a health-conscious yet indulgent meal option ideal for breakfast, lunch, or dinner. Pair it with low-sodium chutney or a cooling yogurt dip for a wholesome and satisfying dish everyone will love. Keywords: low sodium dosa, cheese dosa, potato dosa recipe, healthy Indian recipes, vegetarian dosa ideas.
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Recipe Information
Ingredients
- 1 cup Rice
- 0.5 cup Urad dal (split black gram)
- 3 medium Cooked potatoes
- 0.5 cup Grated low sodium cheese
- 8 leaves Curry leaves
- 2 chopped Green chilies
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Cumin seeds
- 0.5 teaspoon Mustard seeds
- 2 tablespoons Oil
- 0.5 teaspoon Salt substitute
- 1 cup Water
Instructions
Rinse the rice and urad dal separately and soak them in water for 4 to 6 hours or overnight.
Drain the soaked rice and urad dal. Combine them and blend with 1 cup of water into a smooth batter. The consistency should be similar to pancake batter.
Transfer the batter to a large bowl, cover it, and let it ferment at room temperature for 8 to 12 hours or until it has doubled in size and has a slightly sour aroma.
Peel and mash the cooked potatoes in a mixing bowl. Add the chopped green chilies, turmeric powder, and salt substitute. Mix well.
Heat 1 tablespoon of oil in a pan over medium heat. Add mustard seeds and cumin seeds. When they begin to splutter, add curry leaves and the potato mixture. Cook for 2 to 3 minutes until heated through. Remove from heat.
Stir the dosa batter well. If thickened, add a bit of water to reach a spreadable consistency.
Heat a non-stick pan or a griddle over medium heat. Lightly grease with a few drops of oil.
Pour a ladleful of batter onto the center of the pan and spread it outward in a circular motion to form a thin dosa.
Drizzle a few drops of oil around the edges. Cook until the edges start to lift, about 2 to 3 minutes.
Sprinkle some grated cheese over the dosa, then spread a portion of the potato mixture over one half of the dosa. Fold the dosa over into a semi-circle.
Cook for another minute, then remove from the pan. Repeat with the remaining batter and filling.
Serve the dosas hot with a side of low sodium chutney or yogurt for a complete meal.
Nutrition Facts
Calories |
1557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 86 mg | 28% | |
| Sodium | 681 mg | 30% | |
| Total Carbohydrate | 203.1 g | 74% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 5.5 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1087 mg | 84% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 4872 mg | 104% | |
*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.
