Low Sodium Millet Dosa
Experience the wholesome goodness of this **Low Sodium Millet Dosa**, a nutritious and heart-healthy spin on a traditional South Indian favorite. Made with **foxtail millet**, **urad dal**, and a touch of **fenugreek seeds**, this recipe is perfect for anyone seeking a low-sodium meal without compromising on flavor. The millet lends a mild nuttiness, while the natural fermentation process ensures light, airy, and crispy dosas every time. With just a handful of simple ingredients and no added iodized salt, this gluten-free dosa is rich in fiber, minerals, and gut-friendly probiotics. Pair it with your favorite chutney or sambar for a wholesome breakfast or lunch that delights both the palate and the body. Ideal for anyone focused on reducing sodium intake or incorporating healthy grains into their diet, this millet dosa is a must-try!
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Recipe Information
Ingredients
- 1 cup Foxtail millet
- 0.5 cup Urad dal (split black lentils)
- 0.5 teaspoon Fenugreek seeds
- 2 cups Water
- 0.25 teaspoon Non-iodized salt (optional)
- 2 tablespoons Oil
Instructions
Rinse the foxtail millet and urad dal well under running water until the water runs clear to remove any dirt and impurities.
Soak the millet and urad dal together in a large bowl with 2 cups of water for about 6 to 8 hours or overnight for best results. Additionally, soak the fenugreek seeds separately in a small amount of water.
After soaking, drain the water from the millet-dal mixture and the fenugreek seeds.
In a blender, combine the soaked millet, urad dal, and fenugreek seeds. Add a little water as needed and blend to form a smooth, thick batter. The consistency should be similar to pancake batter.
Transfer the batter into a bowl, cover, and let it ferment in a warm place for about 8 to 10 hours or overnight.
After fermentation, check the batter. It should have risen and turned slightly bubbly. Stir the batter gently.
Add non-iodized salt to the fermented batter and mix well. Adjust the consistency with a little water if too thick.
Heat a non-stick skillet over medium heat and drizzle a little oil (about 1/2 teaspoon) onto it.
Pour a ladleful of batter into the center of the skillet and spread it out evenly in a circular motion using the back of the ladle, making a thin crepe.
Drizzle a few drops of oil around the edges and cook for 2-3 minutes until the edges start turning golden and the dosa looks crisp.
Flip the dosa and cook for an additional 1-2 minutes or until cooked through.
Remove the millet dosa onto a plate and repeat the process with the remaining batter.
Serve the low sodium millet dosa hot with your choice of chutney or sambar.
Nutrition Facts
Calories |
1302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 614 mg | 27% | |
| Total Carbohydrate | 205.7 g | 75% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 0.0 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1387 mg | 30% | |
*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.
