Low Sodium Traditional Thosai
Discover the perfect balance of health and tradition with this Low Sodium Traditional Thosai recipe, a nutritious twist on the beloved South Indian staple. Made from a blend of parboiled rice, whole urad dal, and fenugreek seeds, this fermented batter delivers a tangy, flavorful base while keeping sodium content to a minimum—ideal for heart-healthy diets. The fermentation process ensures a light, airy texture that makes each thin, golden crepe irresistibly soft yet crispy. Crafted without added salt, these thosais are perfect for pairing with low sodium coconut chutney or savory sambar. With simple ingredients and a step-by-step preparation method, this recipe gives you the authentic taste of homemade thosai while supporting a mindful lifestyle. Whether for breakfast, lunch, or dinner, these versatile, gluten-free delights are sure to become a family favorite!
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Recipe Information
Ingredients
- 2 cups Parboiled rice
- 0.75 cups Whole urad dal (skinned black gram)
- 0.5 teaspoons Fenugreek seeds
- 2.5 cups Water
- 2 tablespoons Neutral vegetable oil (for cooking)
Instructions
Rinse the parboiled rice and urad dal separately under cold running water until the water runs clear. Set aside.
In a bowl, soak the rice with enough water to cover it by 1 inch. In another bowl, soak the urad dal along with the fenugreek seeds in enough water to similarly cover by 1 inch. Allow them to soak for 6 hours.
Drain the soaked rice and urad dal. Reserve some of the soaking water.
Using a high-speed blender or wet grinder, first grind the urad dal and fenugreek seeds into a smooth, fluffy batter, adding a tablespoon of the reserved soaking water at a time as needed. Transfer to a large mixing bowl.
Next, grind the rice into a slightly coarse batter, similar to fine semolina texture, again adding soaking water as needed. Combine with the urad dal batter in the same mixing bowl.
Mix the batters thoroughly to create a homogenous blend. The consistency should be somewhat thick but pourable. Cover the bowl with a clean cloth and leave it in a warm place to ferment for 8-12 hours, or until the batter has doubled in volume and has a slightly tangy aroma.
Once fermented, gently stir the batter. Add water to adjust the consistency if it has thickened too much. Avoid adding salt to keep it low sodium.
Heat a non-stick or cast iron skillet over medium heat. Lightly grease the surface with a few drops of vegetable oil using a paper towel.
Pour a ladle (approximately 1/4 cup) of the batter onto the center of the skillet and quickly spread it in a circular motion using the back of the ladle to create a thin crepe.
Drizzle a few drops of oil around the edges of the thosai. Cook for 2-3 minutes or until the edges start to lift, and the underside turns golden brown and crispy.
Carefully remove the thosai from the skillet using a spatula. Serve immediately with low sodium coconut chutney and sambar. Repeat with the remaining batter.
Nutrition Facts
Calories |
1258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 80 mg | 3% | |
| Total Carbohydrate | 193.8 g | 70% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 0.2 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1713 mg | 36% | |
*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.
