Low Sodium Traditional Thosai

Experience the authentic flavors of South India with this Low Sodium Traditional Thosai recipe, a healthier twist on a classic favorite. Perfectly fermented and naturally tangy, this savory rice and urad dal crepe is made without added salt, making it ideal for those monitoring their sodium intake. The inclusion of fenugreek seeds not only supports fermentation but also adds a subtle, earthy aroma. This recipe emphasizes traditional techniques, from soaking and grinding to allowing the batter to ferment for a light and fluffy texture. Enjoy each crispy, golden-brown thosai paired with low sodium coconut chutney or sambar for a wholesome, guilt-free meal that doesn’t compromise on taste. With minimal oil and maximum flavor, this thosai is a delightful addition to any table!

Nutriscore Rating: 80/100

Prep Time:780 mins

Cook Time:30 mins

Total Time:810 mins

Servings: 6

Ingredients

• 2 cups Parboiled rice
• 0.75 cups Whole urad dal (skinned black gram)
• 0.5 teaspoons Fenugreek seeds
• 2.5 cups Water
• 2 tablespoons Neutral vegetable oil (for cooking)

Directions

Step 1

Rinse the parboiled rice and urad dal separately under cold running water until the water runs clear. Set aside.

Step 2

In a bowl, soak the rice with enough water to cover it by 1 inch. In another bowl, soak the urad dal along with the fenugreek seeds in enough water to similarly cover by 1 inch. Allow them to soak for 6 hours.

Step 3

Drain the soaked rice and urad dal. Reserve some of the soaking water.

Step 4

Using a high-speed blender or wet grinder, first grind the urad dal and fenugreek seeds into a smooth, fluffy batter, adding a tablespoon of the reserved soaking water at a time as needed. Transfer to a large mixing bowl.

Step 5

Next, grind the rice into a slightly coarse batter, similar to fine semolina texture, again adding soaking water as needed. Combine with the urad dal batter in the same mixing bowl.

Step 6

Mix the batters thoroughly to create a homogenous blend. The consistency should be somewhat thick but pourable. Cover the bowl with a clean cloth and leave it in a warm place to ferment for 8-12 hours, or until the batter has doubled in volume and has a slightly tangy aroma.

Step 7

Once fermented, gently stir the batter. Add water to adjust the consistency if it has thickened too much. Avoid adding salt to keep it low sodium.

Step 8

Heat a non-stick or cast iron skillet over medium heat. Lightly grease the surface with a few drops of vegetable oil using a paper towel.

Step 9

Pour a ladle (approximately 1/4 cup) of the batter onto the center of the skillet and quickly spread it in a circular motion using the back of the ladle to create a thin crepe.

Step 10

Drizzle a few drops of oil around the edges of the thosai. Cook for 2-3 minutes or until the edges start to lift, and the underside turns golden brown and crispy.

Step 11

Carefully remove the thosai from the skillet using a spatula. Serve immediately with low sodium coconut chutney and sambar. Repeat with the remaining batter.

Nutrition Facts

Serving size	(1179.8g)

Amount per serving	% Daily Value*
Calories	1258.5

Total Fat 32.1g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 80.2mg	0%
Total Carbohydrate 193.8g	0%
Dietary Fiber 33.5g	0%
Total Sugars 0.2g
Protein 49.9g	0%

Vitamin D 0IU	0%
Calcium 270.3mg	0%
Iron 17.8mg	0%
Potassium 1712.7mg	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: 22.9%

Protein: 15.8%

Carbs: 61.3%