Low Sodium Dosai (South Indian Savory Pancake)

Discover a heart-healthy twist on a beloved South Indian classic with this Low Sodium Dosai recipe, a delectable savory pancake that’s light, crisp, and perfect for any meal of the day. Made with a blend of idli rice, urad dal, and a touch of fenugreek seeds, this dosai batter gets its signature airy texture from a natural fermentation process, eliminating the need for traditional salt. Poha and cooked rice enhance the batter's smoothness, making it easy to spread into the perfect thin, golden pancake. Whether you enjoy it plain or pair it with tangy chutneys or piping hot sambhar, this low sodium dosai is a flavorful and wholesome option for those watching their sodium intake without compromising on authentic South Indian taste. Perfect for breakfast, brunch, or dinner, this recipe is a must-try for anyone looking to embrace healthy yet delicious eating habits!

Nutriscore Rating: 75/100

Prep Time:720 mins

Cook Time:30 mins

Total Time:750 mins

Servings: 4

Ingredients

• 1 cup Idli rice
• 0.25 cup Urad dal (split black gram)
• 0.5 teaspoon Fenugreek seeds
• 2 tablespoons Poha (flattened rice)
• 2.5 cups Water
• 2 tablespoons Cooked rice
• 0.5 teaspoon Salt substitute (optional)
• 2 tablespoons Oil (for cooking)

Directions

Step 1

Rinse the idli rice, urad dal, fenugreek seeds, and poha thoroughly under running water until the water runs clear.

Step 2

Soak the rice, urad dal, and fenugreek seeds together in a bowl with enough water to cover them for at least 6 hours or overnight.

Step 3

Soak the poha separately in water for 15 minutes before grinding.

Step 4

Once soaked, drain the rice, urad dal, and fenugreek seeds, and transfer them to a blender or wet grinder.

Step 5

Add the poha and cooked rice to the blender.

Step 6

Gradually add 1.5 cups of water and grind the mixture to a smooth and fine batter. The consistency should be similar to a pancake batter.

Step 7

Transfer the batter to a large bowl, cover, and let it ferment in a warm place for 8-12 hours or until the batter doubles in volume and becomes slightly frothy.

Step 8

Add the salt substitute (if using) and gently mix the batter. If the batter is too thick, adjust by adding a little water to get the right consistency.

Step 9

Heat a non-stick skillet or a cast iron tawa over medium heat and lightly grease it with oil.

Step 10

Pour a ladleful of batter onto the center of the skillet and quickly spread it outwards in a circular motion to form a thin dosai.

Step 11

Drizzle a few drops of oil around the edges of the dosai and cook for about 2-3 minutes or until the bottom is golden brown and crisp.

Step 12

Gently flip the dosai over and cook for another 1-2 minutes until the other side is cooked.

Step 13

Remove from the skillet and repeat the process with the remaining batter.

Step 14

Serve the low sodium dosai hot with your choice of chutney or sambhar.

Nutrition Facts

Serving size	(937.1g)

Amount per serving	% Daily Value*
Calories	747.1

Total Fat 29.7g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 41.9mg	0%
Total Carbohydrate 101.8g	0%
Dietary Fiber 11.2g	0%
Total Sugars 0.2g
Protein 19.8g	0%

Vitamin D 0IU	0%
Calcium 134.6mg	0%
Iron 5.5mg	0%
Potassium 2450.0mg	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: 35.5%

Protein: 10.5%

Carbs: 54.0%