Low Fat Masala Dosa

Indulge in the deliciously satisfying flavors of South India with this Low Fat Masala Dosa recipe, a lighter twist on the classic favorite! This dish features a crispy, golden dosa shell made from a naturally fermented batter of rice and urad dal, enhanced with the goodness of fenugreek seeds for added flavor and health benefits. The filling is a savory blend of mashed potatoes, onions, aromatic curry leaves, and green chilies, all seasoned with a hint of turmeric and mustard seeds. With minimal oil used in both the batter and the filling, this recipe is perfect for those seeking a healthier alternative without compromising taste. Ideal for breakfast, brunch, or even a light dinner, this low-fat version of masala dosa pairs wonderfully with tangy chutney and hearty sambar, making it a wholesome and guilt-free treat. Whether you’re a fan of Indian cuisine or exploring it for the first time, this recipe is sure to impress!

Nutriscore Rating: 82/100

Prep Time:480 mins

Cook Time:60 mins

Total Time:540 mins

Servings: 4

Ingredients

• 2 cups Rice
• 1 cup Urad dal (split black gram)
• 0.5 teaspoon Fenugreek seeds
• 3 medium Potatoes
• 1 large Onion
• 2 pieces Green chilies
• 0.5 teaspoon Mustard seeds
• 0.5 teaspoon Turmeric powder
• 8 leaves Curry leaves
• 1 tablespoon Vegetable oil
• 0 to taste Salt
• 0 as needed Water

Directions

Step 1

Rinse the rice and urad dal separately under cold water. Soak them in separate bowls along with the fenugreek seeds in the urad dal for at least 4-6 hours or overnight.

Step 2

Drain the soaked rice and grind it using a high-speed blender with enough water to make a smooth batter. Repeat with urad dal and fenugreek seeds.

Step 3

Mix both batters in a large bowl, add salt to taste, and allow the mixture to ferment overnight or until the batter has doubled in volume.

Step 4

Boil the potatoes until tender, peel, and mash them. Set aside.

Step 5

Heat half a tablespoon of vegetable oil in a pan. Add mustard seeds and allow them to splutter.

Step 6

Add finely chopped onions, green chilies, curry leaves, and sauté till onions are translucent.

Step 7

Add turmeric powder, mashed potatoes, and salt. Mix well and cook for 5 more minutes. Set aside.

Step 8

Once the batter has fermented, heat a non-stick skillet over medium heat and lightly grease with the remaining half tablespoon of oil.

Step 9

Pour a ladle full of batter onto the skillet and spread it outwards in a circular motion to form a thin layer.

Step 10

Cook until the edges start to lift and the surface looks cooked. No need to flip.

Step 11

Place a portion of the potato filling in the center of the dosa, fold it over the filling, and remove from the skillet.

Step 12

Serve hot masala dosas with chutney and sambar.

Nutrition Facts

Serving size	(1379.8g)

Amount per serving	% Daily Value*
Calories	1881.9

Total Fat 19.3g	0%
Saturated Fat 3.1g	0%
Polyunsaturated Fat 8.6g
Cholesterol 0mg	0%
Sodium 3283.0mg	0%
Total Carbohydrate 359.6g	0%
Dietary Fiber 56.1g	0%
Total Sugars 18.5g
Protein 78.3g	0%

Vitamin D 0IU	0%
Calcium 473.9mg	0%
Iron 27.7mg	0%
Potassium 5823.8mg	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: 9.0%

Protein: 16.3%

Carbs: 74.7%