Low Fat Ghee Roast Dosa

Indulge in the irresistible flavors of this Low-Fat Ghee Roast Dosa, a lighter twist on the classic South Indian favorite. Combining the crispiness of a perfectly golden dosa with a flavorful roasted masala made from aromatic spices, garlic, and red chilies, this recipe achieves indulgence while keeping the ghee minimal. The batter, made from fermented idli rice and urad dal with a hint of fenugreek, ensures a light and airy texture, while the masala paste adds a burst of spicy, tangy goodness to every bite. Ideal for those seeking a low-fat yet satisfying meal, this dosa is perfect when paired with coconut chutney or sambar. Whether for breakfast, lunch, or dinner, this recipe blends wholesome ingredients with traditional methods for a guilt-free treat that doesn’t skimp on taste.

Nutriscore Rating: 72/100

Prep Time:360 mins

Cook Time:30 mins

Total Time:390 mins

Servings: 4

Ingredients

• 2 cups Idli rice
• 0.5 cup Urad dal
• 0.5 teaspoon Fenugreek seeds
• 1 teaspoon Salt
• 2 tablespoons Ghee
• 2.5 cups Water
• 4 pieces Whole red chilies
• 1 tablespoon Coriander seeds
• 0.5 teaspoon Cumin seeds
• 4 pieces Garlic cloves

Directions

Step 1

Rinse the idli rice and urad dal separately under running water. Soak the rice with fenugreek seeds in one bowl and the urad dal in another for at least 4 hours.

Step 2

Drain the soaked rice and fenugreek seeds, then blend with 1.5 cups of water until you achieve a smooth batter. Transfer it to a large bowl.

Step 3

Drain the soaked urad dal and blend it with 1 cup of water until it becomes a fluffy batter. Mix this batter with the rice batter.

Step 4

Add salt to the combined batter and mix well. Cover and ferment in a warm place for 8 to 12 hours or until the batter has doubled in volume.

Step 5

Meanwhile, prepare the roast masala. Dry roast the whole red chilies, coriander seeds, and cumin seeds on low flame until aromatic. Let it cool and blend with garlic cloves to a smooth paste adding a little water if necessary.

Step 6

After fermentation, gently stir the dosa batter. Add water if necessary to achieve a slightly pouring consistency.

Step 7

Heat a non-stick pan or cast iron tawa on medium heat. Sprinkle some water on the surface and wipe with a cloth to prepare it for making dosa.

Step 8

Pour a ladleful of batter into the pan and quickly spread it in circular motions to form a thin dosa.

Step 9

Drizzle half a teaspoon of ghee on the edges and over the dosa. Spread a thin layer of the prepared masala paste over the dosa.

Step 10

Cook until the bottom turns golden and crispy. Gently fold the dosa and remove it from the pan. Repeat with the remaining batter.

Step 11

Serve the low-fat ghee roast dosa hot with coconut chutney or sambar.

Nutrition Facts

Serving size	(1184.8g)

Amount per serving	% Daily Value*
Calories	1252.0

Total Fat 33.0g	0%
Saturated Fat 19.1g	0%
Polyunsaturated Fat 0g
Cholesterol 80mg	0%
Sodium 2437.6mg	0%
Total Carbohydrate 193.5g	0%
Dietary Fiber 28.8g	0%
Total Sugars 0.9g
Protein 43.6g	0%

Vitamin D 0IU	0%
Calcium 334.7mg	0%
Iron 13.0mg	0%
Potassium 1556.1mg	0%

*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.

Source of Calories

Fat: 23.8%

Protein: 14.0%

Carbs: 62.1%