Onion Masala Dosa
Rice Masala Dosa is a South Indian delicacy that is high in fiber and low in fat. It is made with brown rice and urad dal (split black lentils), which are soaked, ground, and fermented to make the batter. The stuffing is made with potatoes, onions, and a blend of spices. This recipe is gluten-free, vegan, and low in calories, making it an excellent choice for weight loss. It is also a good source of protein, fiber, and complex carbohydrates, making it a nutritious meal option.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
105 kcal
Protein
3 g
Carbs
17 g
Fat
3 g
Fiber
2 g
Ingredients
Urad Dal
0.5 small cup (50g)
Mustard seeds
0.5 tsp (2.5g)
Common salt
0.5 tsp (2.5g)
Chopped Onion
1 medium (100g)
Chopped Green Chilli
1 tbsp (5g)
Cumin seeds
0.5 tsp (2.5g)
Mustard oil
1 tbsp (15g)
Fresh Coriander Leaves (chopped)
1 tsp (5g)
Rice, raw, milled
0.5 cup (100g)
Instructions
Preparation
Rinse the white rice and urad dal separately and soak them in water for at least 6 hours or overnight.
In a separate bowl, soak the fenugreek seeds in water for 6 hours or overnight.
Cooking Steps
Drain the water from the rice, dal, and fenugreek seeds. Add them to a blender with some water and blend until you get a smooth batter. Add more water as needed to get a pourable consistency.
Transfer the batter to a large bowl, add salt to taste, and mix well. Cover the bowl and let the batter ferment in a warm place for 8-10 hours or overnight.
To make the stuffing, heat oil in a pan over medium heat. Add mustard seeds and let them splutter. Add cumin seeds and sauté for a few seconds.
Add chopped onions and green chili and sauté until the onions turn translucent.
Add turmeric powder . Mix well and cook for 2-3 minutes. Add salt to taste and mix again. Remove from heat.
Heat a non-stick tawa or griddle over medium heat. Pour a ladleful of the dosa batter onto the center of the tawa and spread it in a circular motion to make a thin dosa.
Drizzle some oil around the edges and cook the dosa for 1-2 minutes until it turns golden brown and crisp.
Garnish with fresh coriander leaves and serve hot.