Low Fat Mysore Dosa

Whip up a delectable and guilt-free version of a South Indian classic with this Low Fat Mysore Dosa recipe. Perfectly crisp and packed with bold flavors, this dosa combines a fermented rice and urad dal batter with a uniquely spiced Mysore masala paste made from roasted chana dal, coriander seeds, red chilies, and fresh coconut. By using minimal oil and a non-stick skillet, this recipe keeps the fat content low while delivering the authentic taste you love. Whether you're enjoying it for a wholesome breakfast or a light dinner, this dosa pairs beautifully with tangy chutneys and hearty sambhar. With a simple overnight fermentation process and aromatic spice blend, this dish lets you savor tradition in a healthier, modern way.

Nutriscore Rating: 70/100

Prep Time:480 mins

Cook Time:30 mins

Total Time:510 mins

Servings: 4

Ingredients

• 1 cup Rice
• 0.25 cup Urad dal (split black gram)
• 0.5 teaspoon Methi seeds (fenugreek seeds)
• 0.25 cup Chana dal
• 4 pieces Red chilies
• 1 teaspoon Coriander seeds
• 2 teaspoons Oil
• 2 tablespoons Grated coconut
• 1 teaspoon Salt
• 1 inch piece Ginger
• 0.5 teaspoon Byadgi or Kashmiri red chili powder
• 2 cups Water
• 1 as needed Non-stick spray

Directions

Step 1

Rinse the rice, urad dal, and methi seeds together under running water until the water runs clear. Then soak them in 2 cups of water for at least 4 hours or overnight for best results.

Step 2

Drain the soaked rice and dal mixture. Grind it to a smooth batter with 1 cup of water in a blender. It should be of pancake batter consistency. Transfer it to a large bowl and let it ferment in a warm place for 8 hours or until doubled in volume.

Step 3

To prepare the Mysore masala paste, lightly roast the chana dal, coriander seeds, and red chilies in a skillet over low heat until fragrant. Allow them to cool down.

Step 4

Grind the roasted spices with 2 tablespoons of water, grated coconut, salt, ginger, and red chili powder to a smooth paste.

Step 5

Once the dosa batter has fermented, add 1 teaspoon of salt and mix well.

Step 6

Heat a non-stick tawa or skillet over medium heat and spray with a light coating of non-stick spray.

Step 7

Pour a ladleful of dosa batter onto the hot skillet and spread it in a circular motion starting from the center towards the edges to form a thin dosa.

Step 8

Spread about 1 teaspoon of the prepared Mysore masala paste on top of the dosa evenly.

Step 9

Drizzle a few drops of oil around the edges to ensure the dosa gets crispy.

Step 10

Cook until the bottom surface turns golden brown and the edges start to lift off the tawa.

Step 11

Fold the dosa into a roll or half-moon shape. Repeat the process with the remaining batter.

Step 12

Serve hot with chutney and sambhar for a classic South Indian breakfast or meal.

Nutrition Facts

Serving size	(800.3g)

Amount per serving	% Daily Value*
Calories	607.5

Total Fat 16.2g	0%
Saturated Fat 4.1g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 2801.2mg	0%
Total Carbohydrate 95.6g	0%
Dietary Fiber 17.3g	0%
Total Sugars 4.0g
Protein 23.0g	0%

Vitamin D 0IU	0%
Calcium 167.6mg	0%
Iron 8.4mg	0%
Potassium 1196.2mg	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: 23.5%

Protein: 14.8%

Carbs: 61.7%