Low Sodium Rava Dosa
Discover the vibrant flavors of South India with this Low Sodium Rava Dosa recipe—perfect for those seeking a health-conscious twist on traditional cuisine. Made with a delicate blend of semolina, rice flour, and all-purpose flour, this batter combines the tangy richness of yogurt with aromatic spices like freshly grated ginger, cumin seeds, and black pepper. Lightly seasoned with low-sodium baking powder, it’s ideal for maintaining flavor without compromising heart health. The unique thin and pourable batter creates beautifully crisp, lace-like dosas that pair wonderfully with coconut chutney or hearty sambar. Ready in just 40 minutes, this quick and easy recipe is a must-try for those craving a wholesome, satisfying meal that’s as nutritious as it is delicious!
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Recipe Information
Ingredients
- 1 cup Semolina (Rava/Sooji)
- 0.5 cup Rice flour
- 0.25 cup All-purpose flour
- 0.5 teaspoon Low-sodium baking powder
- 0.5 cup Plain yogurt
- 1 tablespoon Green chilies, finely chopped
- 1 teaspoon Ginger, grated
- 2 tablespoons Coriander leaves, chopped
- 0.5 teaspoon Black pepper, freshly ground
- 0.5 teaspoon Cumin seeds
- 3 cups Water
- 3 tablespoons Oil
Instructions
In a large mixing bowl, combine semolina, rice flour, and all-purpose flour with the low-sodium baking powder.
Add plain yogurt to the dry ingredients and mix well to form a thick batter.
Gradually add water to the batter, stirring continuously to prevent lumps. The batter should be thin and pourable.
Stir in chopped green chilies, grated ginger, coriander leaves, black pepper, and cumin seeds.
Allow the batter to rest for about 15 minutes to let the flavors meld and the semolina absorb some moisture.
Heat a non-stick skillet or dosa pan over medium heat and drizzle a little oil over the surface.
Once the pan is hot, pour a ladleful of batter from a height onto the pan in a circular motion. The batter will spread on its own and form a lace-like pattern.
Drizzle a few drops of oil around the edges of the dosa and cook for 2-3 minutes until the edges start to lift and the base turns golden brown.
Flip the dosa carefully and cook the other side for another 1-2 minutes.
Remove from the skillet and serve hot with coconut chutney or sambar.
Repeat the process with the remaining batter, stirring the batter each time before making a new dosa.
Nutrition Facts
Calories |
1586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 119 mg | 5% | |
| Total Carbohydrate | 244.1 g | 89% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 10.2 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 339 mg | 26% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 862 mg | 18% | |
*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.
