Low Sodium Paneer Dosa
Delight in the wholesome goodness of a **Low Sodium Paneer Dosa**, a healthier twist on the classic South Indian favorite! This recipe features a fermented rice and urad dal batter, meticulously prepared to achieve the perfect crispness without relying heavily on salt. The filling is a flavorful medley of crumbled paneer, sautéed onions, green chilies, ginger, and aromatic spices like cumin and turmeric, making it both hearty and fragrant. Balanced and low in sodium, this dish is ideal for those seeking a nutritious yet indulgent option. Serve it with coconut chutney or tangy sambar for a complete meal that’s light on salt but big on taste and texture. Perfect for health-conscious food lovers or anyone eager to explore lighter versions of traditional dosas!
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Recipe Information
Ingredients
- 0.5 cup Split urad dal
- 1.5 cups Idli rice
- 0.5 teaspoon Fenugreek seeds
- 200 grams Paneer
- 1 medium Onion
- 2 small Green chilies
- 0.5 teaspoon Cumin seeds
- 0.25 teaspoon Turmeric powder
- 2 tablespoons Coriander leaves
- 1 inch Ginger
- 3 tablespoons Vegetable oil
- 0.25 teaspoon Salt
- 1.75 cups Water
Instructions
Rinse and soak the split urad dal and fenugreek seeds together in water for about 4 hours.
Separately, rinse and soak the idli rice in water for at least 4 hours.
Grind the urad dal and fenugreek seeds into a smooth batter adding water gradually. Transfer to a large mixing bowl.
Grind the soaked rice into a smooth batter and mix it with the urad dal batter. Add 1 cup of water gradually to make a thick, smooth batter.
Cover and let the batter ferment for 8-12 hours in a warm place until it doubles in volume. Stir the batter gently and add a pinch of salt.
Crumble the paneer in a bowl and set aside.
Finely chop the onion, green chilies, ginger, and coriander leaves.
Heat 2 tablespoons of vegetable oil in a frying pan on medium heat.
Add cumin seeds and let them splutter, followed by onions, green chilies, and ginger. Sauté until the onions turn golden brown.
Add turmeric powder to the pan, then add the crumbled paneer and sauté for 2-3 minutes until everything is well-mixed.
Add coriander leaves, mix well, and turn off the heat. Set the paneer filling aside.
Heat a non-stick tawa or pan over medium heat. Lightly grease it with 1 tablespoon of oil.
Pour a ladleful of fermented batter onto the tawa and spread it in a circular motion to form a thin dosa.
Drizzle a little oil around the edges and cook until the underside is golden brown and crispy.
Place a portion of the paneer filling in the center and fold the dosa over it.
Repeat the process for the remaining batter and filling. Serve hot with coconut chutney or sambar.
Nutrition Facts
Calories |
1770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.4 g | 116% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 2163 mg | 94% | |
| Total Carbohydrate | 170.6 g | 62% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 13.4 g | ||
| Protein | 73.1 g | 146% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1388 mg | 107% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1808 mg | 38% | |
*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.
