Low Sodium Mysore Dosa
Discover the wholesome goodness of Low Sodium Mysore Dosa, a healthier twist on the South Indian classic that’s perfect for those watching their sodium intake. This recipe combines protein-rich urad dal, chana dal, and poha, alongside fragrant fenugreek seeds, to create a delightfully fermented batter that yields crisp and golden dosas. A vibrant red chutney, made from roasted red chili, garlic, tamarind, and fresh coriander, adds a bold layer of flavor. Topped with refreshing grated cucumber and finely chopped tomatoes, this dish offers a nutritious and balanced meal. Ideal for breakfast or lunch, this recipe is a flavorful way to enjoy traditional Indian cuisine while staying mindful of your dietary needs.
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Recipe Information
Ingredients
- 1.5 cups Rice
- 0.5 cups Urad dal (split black gram)
- 0.25 cups Chana dal (split chickpeas)
- 0.25 cups Poha (flattened rice)
- 0.5 teaspoons Fenugreek seeds
- as needed Water
- for cooking Vegetable oil
- 2 pieces Dry red chili
- 4 pieces Garlic cloves
- 1 pieces Small onion
- 1 tablespoon Tamarind pulp
- 2 tablespoons Fresh coriander leaves
- 0.5 cups, grated Cucumber
- 1 medium, finely chopped Tomato
Instructions
Rinse 1.5 cups of rice, 0.5 cups of urad dal, 0.25 cups of chana dal, and 0.25 cups of poha thoroughly under running water.
Soak the rice, poha, and fenugreek seeds in one bowl, and the dals in another bowl, both submerged in water for about 6 hours.
Drain the soaking water and blend the rice, poha, and fenugreek seeds together to form a smooth batter adding water as needed.
In a separate blend, grind the soaked dals into a smooth batter with some water.
Combine both batters into a large mixing bowl, mix well, and let it ferment overnight in a warm place until the batter increases in volume.
To make the red chutney, dry roast 2 dry red chilies and blend with 4 garlic cloves, 1 small onion, 1 tablespoon tamarind pulp, and 2 tablespoons of fresh coriander leaves until smooth.
To prepare dosas, heat a non-stick pan or a traditional cast-iron tawa and lightly grease it with a small amount of vegetable oil.
Pour a ladleful of batter onto the center of the tawa and spread it evenly in a circular motion to form a thin circle.
After about 1-2 minutes, once the base turns golden brown, apply a thin layer of the red chutney over the dosa.
Evenly spread 0.5 cups of grated cucumber and 1 medium finely chopped tomato over the chutney layer.
When the edges start to lift from the pan, gently fold the dosa and serve hot. Repeat with the remaining batter.
Nutrition Facts
Calories |
1885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.9 g | 129% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 60.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1825 mg | 79% | |
| Total Carbohydrate | 212.8 g | 77% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 27.8 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2287 mg | 49% | |
*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.
