Low Sodium Onion Dosa
Discover the perfect blend of healthy eating and indulgent flavor with this Low Sodium Onion Dosa recipe. Crafted from wholesome rice, protein-rich urad dal, and a hint of fenugreek seeds, this dosa offers a low-sodium twist on the classic South Indian favorite. Featuring a savory topping of finely chopped onions and optional green chili for a subtle heat, its crispy texture and golden hue make it irresistibly good. The fermentation process adds a natural tang and boosts gut health, while the recipe prioritizes minimal salt for heart-friendly dining. Ready in under an hour (minus fermentation time), this guilt-free treat pairs beautifully with coconut chutney or sambar, making it an ideal breakfast or snack for the health-conscious. Perfect for keywords like "low sodium recipes," "healthy Indian breakfast," and "heart-healthy dosa," this dish invites you to indulge without compromise!
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Recipe Information
Ingredients
- 1.5 cups Rice
- 0.5 cups Urad Dal (split black gram)
- 0.5 teaspoons Fenugreek Seeds
- 1 large Onion
- 1 optional Green Chili
- 3 tablespoons Oil
- 2 cups Water
Instructions
Rinse the rice and urad dal separately under cold water until the water runs clear, then soak them in water separately for at least 4 hours or overnight.
In a blender, drain and add the soaked rice, urad dal, and fenugreek seeds. Gradually add 1 to 1.5 cups of water to blend them into a smooth and slightly thick batter.
Pour the batter into a large bowl and cover it lightly. Allow it to ferment in a warm place for at least 8 hours or until it doubles in volume and develops a slightly sour aroma.
Finely chop the large onion and, if using, the green chili. Set aside.
Once fermented, gently stir the batter, it should be of pouring consistency. If it's too thick, add a small amount of water to adjust.
Preheat a non-stick skillet or dosa tawa over medium heat and lightly grease with a teaspoon of oil.
Pour a ladleful of batter onto the center of the skillet and spread it in a circular motion from the center outward to form a thin, round dosa.
Sprinkle some chopped onions (and green chili if using) over the dosa immediately.
Drizzle a small amount of oil around the edges of the dosa. Cook until the bottom turns golden brown and the edges start to lift from the pan.
Gently flip the dosa and cook for another minute on the other side.
Remove the dosa from the skillet and serve hot. Repeat the process with the remaining batter.
Enjoy your low sodium onion dosa with side accompaniments like coconut chutney or sambar.
Nutrition Facts
Calories |
1118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 643 mg | 28% | |
| Total Carbohydrate | 148.2 g | 54% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 10.4 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1472 mg | 31% | |
*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.
