Low Sodium Mysore Dosa

Discover the irresistible charm of a **Low Sodium Mysore Dosa**, a healthier twist on a beloved South Indian classic! This crispy, golden crepe is made with a naturally fermented batter of rice, urad dal, chana dal, and poha, providing a delicate balance of crispiness and fluffiness while keeping sodium levels in check. The star of the dish is the fiery, flavorful red chutney, a vibrant blend of dry red chilies, garlic, onion, and tamarind, spread thinly over the dosa for an authentic Mysore touch. What makes this recipe unique is the refreshing twist of grated cucumber and finely chopped tomato as toppings, adding a burst of freshness and texture to each bite. Perfect for breakfast or anytime you’re craving a light yet satisfying meal, this Low Sodium Mysore Dosa pairs beautifully with coconut chutney or sambar for a wholesome dining experience. Healthy, flavorful, and delightfully crispy—get ready to make this crowd-pleaser a regular on your menu!

Nutriscore Rating: 78/100

Prep Time:360 mins

Cook Time:30 mins

Total Time:390 mins

Servings: 4

Ingredients

• 1.5 cups Rice
• 0.5 cups Urad dal (split black gram)
• 0.25 cups Chana dal (split chickpeas)
• 0.25 cups Poha (flattened rice)
• 0.5 teaspoons Fenugreek seeds
• 0 as needed Water
• 0 for cooking Vegetable oil
• 2 pieces Dry red chili
• 4 pieces Garlic cloves
• 1 pieces Small onion
• 1 tablespoon Tamarind pulp
• 2 tablespoons Fresh coriander leaves
• 0.5 cups, grated Cucumber
• 1 medium, finely chopped Tomato

Directions

Step 1

Rinse 1.5 cups of rice, 0.5 cups of urad dal, 0.25 cups of chana dal, and 0.25 cups of poha thoroughly under running water.

Step 2

Soak the rice, poha, and fenugreek seeds in one bowl, and the dals in another bowl, both submerged in water for about 6 hours.

Step 3

Drain the soaking water and blend the rice, poha, and fenugreek seeds together to form a smooth batter adding water as needed.

Step 4

In a separate blend, grind the soaked dals into a smooth batter with some water.

Step 5

Combine both batters into a large mixing bowl, mix well, and let it ferment overnight in a warm place until the batter increases in volume.

Step 6

To make the red chutney, dry roast 2 dry red chilies and blend with 4 garlic cloves, 1 small onion, 1 tablespoon tamarind pulp, and 2 tablespoons of fresh coriander leaves until smooth.

Step 7

To prepare dosas, heat a non-stick pan or a traditional cast-iron tawa and lightly grease it with a small amount of vegetable oil.

Step 8

Pour a ladleful of batter onto the center of the tawa and spread it evenly in a circular motion to form a thin circle.

Step 9

After about 1-2 minutes, once the base turns golden brown, apply a thin layer of the red chutney over the dosa.

Step 10

Evenly spread 0.5 cups of grated cucumber and 1 medium finely chopped tomato over the chutney layer.

Step 11

When the edges start to lift from the pan, gently fold the dosa and serve hot. Repeat with the remaining batter.

Nutrition Facts

Serving size	(849.4g)

Amount per serving	% Daily Value*
Calories	1884.9

Total Fat 100.9g	0%
Saturated Fat 14.5g	0%
Polyunsaturated Fat 60.3g
Cholesterol 0mg	0%
Sodium 1824.6mg	0%
Total Carbohydrate 212.8g	0%
Dietary Fiber 36.2g	0%
Total Sugars 27.8g
Protein 47.9g	0%

Vitamin D 0IU	0%
Calcium 288.3mg	0%
Iron 16.6mg	0%
Potassium 2287.3mg	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: 46.5%

Protein: 9.8%

Carbs: 43.6%