Low Sodium Ghee Roast Dosa

Indulge in the crispy, golden perfection of a **Low Sodium Ghee Roast Dosa**, a healthier twist on the South Indian classic. This recipe combines the nutty richness of urad dal, the subtle aromatic touch of fenugreek seeds, and the light texture of rice flakes, creating a batter that ferments to airy perfection. Delicately roasted with pure ghee, each dosa boasts a lacy, caramelized edge and a melt-in-your-mouth center, all while being mindful of sodium levels. Ideal for breakfast, brunch, or dinner, this dosa pairs beautifully with low sodium coconut chutney or tangy sambar for a flavorful, guilt-free treat. With simple ingredients and authentic techniques, it’s a wholesome, nutrient-rich option that doesn’t sacrifice taste.

Nutriscore Rating: 72/100

Prep Time:480 mins

Cook Time:30 mins

Total Time:510 mins

Servings: 4

Ingredients

• 1.5 cups raw rice (such as sona masoori or idli rice)
• 0.5 cup urad dal (husked black gram)
• 0.5 teaspoon fenugreek seeds
• 2 tablespoons rice flakes (poha)
• 4 tablespoons ghee
• 2 cups water
• 1 pinch baking soda

Directions

Step 1

Rinse the raw rice and urad dal separately under running water until the water runs clear. Soak them in individual bowls filled with enough water to cover for at least 4-5 hours.

Step 2

Add the fenugreek seeds to the soaking urad dal. This helps in better fermentation and gives a lovely aroma.

Step 3

Soak the rice flakes (poha) in water for 15 minutes before grinding.

Step 4

Once soaked, drain the water from the urad dal and grind it with the fenugreek seeds, gradually adding around 1 cup of water until you get a fluffy, smooth batter.

Step 5

Drain the rice and grind it separately into a smooth paste, adding the remaining water as needed.

Step 6

Mix both the urad dal and rice batters in a large bowl or a deep container. Ensure they are well combined.

Step 7

Add a pinch of baking soda to the batter and mix well. Cover the bowl with a lid. Allow the batter to ferment overnight or for 8-12 hours in a warm place until it doubles in volume.

Step 8

Once fermented, give the batter a gentle stir. Note it should be thick yet pourable. Adjust the consistency by adding a little water if needed.

Step 9

Heat a non-stick skillet or cast-iron tawa over medium-high heat. Once hot, sprinkle a few drops of water on it; if it sizzles, the pan is ready.

Step 10

Pour a ladle full of dosa batter onto the center of the tawa. Use the back of the ladle to gently spread the batter in a circular motion from the center to the edges to form a thin circle.

Step 11

Drizzle about 1 tablespoon of ghee around the edges and a little over the dosa. Increase the heat to high and let it cook until the edges start lifting and it turns golden brown.

Step 12

Using a spatula, gently fold the dosa in half or roll it. Remove from the pan and repeat the process with the remaining batter.

Step 13

Serve hot with low sodium coconut chutney or sambar.

Nutrition Facts

Serving size	(950.7g)

Amount per serving	% Daily Value*
Calories	2005.7

Total Fat 59.7g	0%
Saturated Fat 36.7g	0%
Polyunsaturated Fat 0g
Cholesterol 160mg	0%
Sodium 142.1mg	0%
Total Carbohydrate 309.7g	0%
Dietary Fiber 22.8g	0%
Total Sugars 0.3g
Protein 47.8g	0%

Vitamin D 0IU	0%
Calcium 201.7mg	0%
Iron 12.1mg	0%
Potassium 1121.9mg	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: 27.3%

Protein: 9.7%

Carbs: 63.0%