Low Sodium Ghee Roast Dosa
Indulge in the crisp and aromatic delight of this Low Sodium Ghee Roast Dosa, a healthier twist on the traditional South Indian favorite. This recipe crafts a golden, paper-thin dosa that's naturally fermented for a light, fluffy texture, using simple ingredients like raw rice, urad dal, and a hint of fenugreek for added flavor and digestion benefits. A small pinch of baking soda ensures perfect fermentation, while ghee lends a rich, nutty aroma and irresistible crispiness without overwhelming the palate with excess salt. This versatile dosa pairs beautifully with low-sodium coconut chutney or wholesome sambar, making it an ideal choice for those seeking a heart-healthy yet satisfying meal. Perfect for breakfast or brunch, it's a dish that’s as nourishing as it is delicious, with a focus on mindful eating and authentic flavors.
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Recipe Information
Ingredients
- 1.5 cups raw rice (such as sona masoori or idli rice)
- 0.5 cup urad dal (husked black gram)
- 0.5 teaspoon fenugreek seeds
- 2 tablespoons rice flakes (poha)
- 4 tablespoons ghee
- 2 cups water
- 1 pinch baking soda
Instructions
Rinse the raw rice and urad dal separately under running water until the water runs clear. Soak them in individual bowls filled with enough water to cover for at least 4-5 hours.
Add the fenugreek seeds to the soaking urad dal. This helps in better fermentation and gives a lovely aroma.
Soak the rice flakes (poha) in water for 15 minutes before grinding.
Once soaked, drain the water from the urad dal and grind it with the fenugreek seeds, gradually adding around 1 cup of water until you get a fluffy, smooth batter.
Drain the rice and grind it separately into a smooth paste, adding the remaining water as needed.
Mix both the urad dal and rice batters in a large bowl or a deep container. Ensure they are well combined.
Add a pinch of baking soda to the batter and mix well. Cover the bowl with a lid. Allow the batter to ferment overnight or for 8-12 hours in a warm place until it doubles in volume.
Once fermented, give the batter a gentle stir. Note it should be thick yet pourable. Adjust the consistency by adding a little water if needed.
Heat a non-stick skillet or cast-iron tawa over medium-high heat. Once hot, sprinkle a few drops of water on it; if it sizzles, the pan is ready.
Pour a ladle full of dosa batter onto the center of the tawa. Use the back of the ladle to gently spread the batter in a circular motion from the center to the edges to form a thin circle.
Drizzle about 1 tablespoon of ghee around the edges and a little over the dosa. Increase the heat to high and let it cook until the edges start lifting and it turns golden brown.
Using a spatula, gently fold the dosa in half or roll it. Remove from the pan and repeat the process with the remaining batter.
Serve hot with low sodium coconut chutney or sambar.
Nutrition Facts
Calories |
2006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 142 mg | 6% | |
| Total Carbohydrate | 309.7 g | 113% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 0.3 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1122 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.
