Sugar-Free Onion Dosa
Delight your taste buds with this wholesome and flavorful Sugar-Free Onion Dosa, a South Indian specialty that's perfect for a healthy, guilt-free indulgence. Made from a naturally fermented batter of raw rice, urad dal, and fenugreek seeds, this dosa is spiced up with the crisp freshness of finely chopped onions, curry leaves, and green chili. With no added sugar, this recipe keeps it light, while the fermentation process gives the dosa its characteristic tangy flavor and crisp texture. Ideal for breakfast or dinner, this low-GI dish is a fantastic option for diabetics or anyone seeking a nutritious and filling meal. Pair it with a variety of chutneys or a hearty bowl of sambar for a traditional, satisfying experience. Keywords: sugar-free dosa, onion dosa, healthy South Indian recipes, diabetic-friendly breakfast.
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Recipe Information
Ingredients
- 1.5 cups Raw rice
- 0.5 cup Urad dal (split black gram)
- 0.5 teaspoon Fenugreek seeds
- 1 teaspoon Salt
- 2 cups Water
- 1 cup Onion, finely chopped
- 2 tablespoons Curry leaves, chopped
- 1 Green chili, finely chopped
- 0.25 cup Oil
Instructions
Rinse the raw rice and urad dal under running water until the water runs clear to remove excess starch.
In a large mixing bowl, combine the rinsed rice, urad dal, and fenugreek seeds. Add enough water to cover the mixture and soak for 6 hours or overnight.
Drain the soaking water and transfer the rice and dal mixture to a blender. Add approximately 1 to 1.5 cups of fresh water and grind to a smooth batter consistency.
Transfer the batter to a large mixing bowl. Add the salt and mix well.
Cover the bowl with a clean cloth and let the batter ferment in a warm place for about 10 to 12 hours or until it almost doubles in volume and you notice small bubbles on the surface.
Once the batter is fermented, stir well. The consistency should be like pancake batter; if too thick, add a little water.
Heat a non-stick or cast iron skillet over medium heat. Once hot, lightly grease with a few drops of oil.
Pour a ladleful of batter onto the center of the skillet. Using the back of the ladle, spread the batter in a circular motion to form a thin dosa.
Sprinkle a few teaspoons of finely chopped onions, curry leaves, and green chili evenly over the dosa.
Drizzle a little oil around the edges and on top. Cook until the edges start to lift and become golden brown.
Gently flip the dosa and cook for another 30 seconds to 1 minute on the other side.
Remove from the skillet and serve hot with your choice of chutney or sambar.
Repeat the process with the remaining batter.
Nutrition Facts
Calories |
1940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2436 mg | 106% | |
| Total Carbohydrate | 301.9 g | 110% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 9.3 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1651 mg | 35% | |
*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.
