Low Sodium Masala Dosa

Discover the delight of traditional South Indian flavors with this *Low Sodium Masala Dosa*, a healthier twist on the iconic classic. Made with fermented rice and urad dal batter, this dosa is light, crispy, and naturally low sodium, making it a perfect choice for those managing their salt intake. The potato filling is infused with aromatic spices like turmeric, mustard seeds, and curry leaves for a burst of flavor without relying on excess salt. Transform your breakfast or brunch with this wholesome recipe that pairs beautifully with coconut chutney and tangy sambar. Easy to make and packed with vibrant nutrition, this dish is proof that less salt doesn’t mean less flavor!

Nutriscore Rating: 79/100

Prep Time:720 mins

Cook Time:60 mins

Total Time:780 mins

Servings: 4

Ingredients

• 2 cups Rice (idli or parboiled)
• 0.5 cup Split urad dal (black gram lentils)
• 0.5 teaspoon Fenugreek seeds
• 3 medium Potatoes
• 1 large Onion
• 2 small Green chilies
• 1 inch piece Ginger
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Mustard seeds
• 0.5 teaspoon Cumin seeds
• 10 leaves Curry leaves
• 2 tablespoons Coriander leaves
• 2 tablespoons Vegetable oil
• 2.5 cups Water

Directions

Step 1

Wash the rice and urad dal separately under running water for a few times.

Step 2

Soak the rice and urad dal separately in water for at least 6 hours or overnight. Add fenugreek seeds to the rice while soaking.

Step 3

Drain the rice and blend it to a fine consistency using a little water. Repeat with urad dal, ensuring a fluffy batter.

Step 4

Mix both the rice and urad dal batter together, adding water as needed to achieve a smooth, slightly thick consistency.

Step 5

Cover and let the batter ferment for 8 to 12 hours or until it doubles in volume.

Step 6

Peel and boil the potatoes until they are soft. Once cool, mash them slightly.

Step 7

Finely chop the onion, green chilies, and ginger.

Step 8

Heat 1 tablespoon of oil in a pan. Add mustard seeds and cumin seeds, letting them splutter.

Step 9

Add curry leaves, chopped onion, green chilies, and ginger. Sauté until onions turn translucent.

Step 10

Add turmeric powder and mashed potatoes. Mix well and cook for 5 minutes. Add coriander leaves, mix again, and set aside.

Step 11

Once the batter is fermented, add water if needed to obtain a spreadable consistency.

Step 12

Heat a non-stick skillet or dosa pan over medium heat and grease lightly with oil.

Step 13

Pour a ladle of batter onto the skillet. Spread it out into a circular shape, making it as thin as possible.

Step 14

Drizzle a few drops of oil around the edges and cook until the bottom is golden brown and crispy.

Step 15

Place a portion of the prepared potato filling in the center of the dosa and fold over.

Step 16

Serve hot with coconut chutney and sambar.

Nutrition Facts

Serving size	(1980.4g)

Amount per serving	% Daily Value*
Calories	1704.5

Total Fat 31.6g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 137.7mg	0%
Total Carbohydrate 310.0g	0%
Dietary Fiber 40.1g	0%
Total Sugars 18.4g
Protein 54.3g	0%

Vitamin D 0IU	0%
Calcium 392.1mg	0%
Iron 18.2mg	0%
Potassium 4966.2mg	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: 16.3%

Protein: 12.5%

Carbs: 71.2%