Low Sodium Masala Dosa
Indulge in the irresistible charm of Low Sodium Masala Dosa—a healthier twist on the classic South Indian favorite. This recipe combines the earthy goodness of fermented rice and urad dal with a flavorful potato filling, spiced delicately with aromatic green chilies, ginger, and turmeric. With a focus on minimizing sodium without compromising taste, this dosa is the perfect choice for those seeking heart-healthy meal options. The slow fermentation process enhances digestibility and creates a delightful tang, while the crispy golden crepe achieves perfection with minimal oil. Serve your dosa hot alongside velvety coconut chutney and aromatic sambar for an authentic and satisfying meal. Perfect for vegetarians and dosa enthusiasts, this recipe is sure to impress your taste buds while supporting a healthy lifestyle!
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Recipe Information
Ingredients
- 2 cups Rice (idli or parboiled)
- 0.5 cup Split urad dal (black gram lentils)
- 0.5 teaspoon Fenugreek seeds
- 3 medium Potatoes
- 1 large Onion
- 2 small Green chilies
- 1 inch piece Ginger
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Cumin seeds
- 10 leaves Curry leaves
- 2 tablespoons Coriander leaves
- 2 tablespoons Vegetable oil
- 2.5 cups Water
Instructions
Wash the rice and urad dal separately under running water for a few times.
Soak the rice and urad dal separately in water for at least 6 hours or overnight. Add fenugreek seeds to the rice while soaking.
Drain the rice and blend it to a fine consistency using a little water. Repeat with urad dal, ensuring a fluffy batter.
Mix both the rice and urad dal batter together, adding water as needed to achieve a smooth, slightly thick consistency.
Cover and let the batter ferment for 8 to 12 hours or until it doubles in volume.
Peel and boil the potatoes until they are soft. Once cool, mash them slightly.
Finely chop the onion, green chilies, and ginger.
Heat 1 tablespoon of oil in a pan. Add mustard seeds and cumin seeds, letting them splutter.
Add curry leaves, chopped onion, green chilies, and ginger. Sauté until onions turn translucent.
Add turmeric powder and mashed potatoes. Mix well and cook for 5 minutes. Add coriander leaves, mix again, and set aside.
Once the batter is fermented, add water if needed to obtain a spreadable consistency.
Heat a non-stick skillet or dosa pan over medium heat and grease lightly with oil.
Pour a ladle of batter onto the skillet. Spread it out into a circular shape, making it as thin as possible.
Drizzle a few drops of oil around the edges and cook until the bottom is golden brown and crispy.
Place a portion of the prepared potato filling in the center of the dosa and fold over.
Serve hot with coconut chutney and sambar.
Nutrition Facts
Calories |
1704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 138 mg | 6% | |
| Total Carbohydrate | 310.0 g | 113% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 18.4 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 392 mg | 30% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 4966 mg | 106% | |
*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.
