Low Sodium Ghee Dosa
Indulge in the irresistible crispiness of Low Sodium Ghee Dosa, a healthier twist on the classic South Indian favorite! This recipe combines the wholesome goodness of rice, urad dal, and fenugreek seeds, expertly fermented to deliver light and airy dosas with a perfect golden-brown hue. The addition of poha (flattened rice) ensures the batter achieves a delicate balance of softness and crispness without relying on excess salt, making it ideal for anyone mindful of sodium intake. Ghee takes center stage, adding a rich, aromatic flavor that enhances the dosa’s signature texture. Perfectly paired with low-sodium chutneys or sambars, this dosa offers an authentic culinary experience that’s both heart-healthy and delicious. Whether you're crafting it for breakfast, a snack, or dinner, this easy-to-follow recipe is a must-try for dosa lovers seeking a guilt-free indulgence.
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Recipe Information
Ingredients
- 1.5 cups Rice
- 0.5 cups Urad Dal (skinned black gram)
- 0.5 tablespoons Fenugreek Seeds
- 0.25 cup Poha (flattened rice)
- 2.5 cups Water
- 3 tablespoons Ghee
Instructions
Rinse the rice, urad dal, and fenugreek seeds thoroughly under running water.
In a large bowl, combine the rice, urad dal, and fenugreek seeds, cover with water, and let them soak for at least 6 hours or overnight.
Rinse the poha in water and soak it for 10 minutes just before grinding.
Drain the soaked rice and lentils, and transfer them to a blender along with the soaked poha.
Add about 1.5 cups of water gradually while blending until you achieve a smooth, slightly thick batter.
Transfer the batter to a large bowl or container, cover it, and allow it to ferment in a warm place for 8 to 12 hours or until it doubles in volume and becomes slightly bubbly.
Once the batter is fermented, stir it gently. If it's too thick, adjust the consistency by adding a little water; it should be pourable but not too thin.
Heat a non-stick or cast-iron griddle on medium heat. Ensure it's hot enough by sprinkling a few drops of water on it. They should sizzle and evaporate quickly.
Lightly grease the griddle with a small amount of ghee using a spoon or a brush.
Take a ladle full of the batter, pour it on the center of the griddle, and quickly spread it outward in a circular motion to form a thin dosa.
Drizzle a little ghee around the edges and over the dosa to ensure it crisps up nicely.
Cook the dosa on medium heat until it turns golden brown and the edges start to lift from the pan.
Fold the dosa in half or roll it up, and transfer it to a serving plate.
Repeat the process with the remaining batter, greasing the pan with ghee as needed.
Serve hot with your choice of low sodium chutney or sambar.
Nutrition Facts
Calories |
1142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 644 mg | 28% | |
| Total Carbohydrate | 146.1 g | 53% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 0.1 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1143 mg | 24% | |
*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.
