Hello friend’s, welcome to my blog. Today I am going to share with you Oil Free Dosa Recipe as a lunch. I hope you will enjoy this historical lunch. This recipe is dedicated for one serving. So without any further delay let’s start the recipe.
INGREDIENTS: (Per Serving)
| Urad dal (split black gram) | ¼ cup |
| Rice (preferably parboiled or idli rice) | ¾ cup |
| Fenugreek seeds (methi) | ¼ teaspoon |
| Salt | to taste |
| Water | as needed for soaking and grinding |
| Cumin seeds | a pinch |
METHOD:
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Soak the Ingredients: Rinse the urad dal and rice separately. Soak the urad dal with fenugreek seeds in water for 6–8 hours (overnight works great). Soak the rice in water for the same duration.
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Grind the Batter: Drain the soaked urad dal and fenugreek seeds, then blend with a little water until smooth and frothy. Drain the rice and blend it separately with minimal water to form a slightly coarse paste. Mix both batters together, adding a pinch of salt and, if you like, cumin seeds. The batter should be thick but pourable—adjust with water if needed.
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Ferment: Cover the batter and let it ferment in a warm place for 8–12 hours. You’ll know it’s ready when it’s slightly bubbly and has a mild tangy smell.
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Prepare to Cook: Stir the fermented batter gently. If it’s too thick, add a splash of water to get a smooth, spreadable consistency.
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Cook the Dosa: Heat a non-stick tawa or skillet on medium-high heat. Test it by sprinkling a few drops of water—if they sizzle and evaporate, it’s ready. Pour a ladleful of batter (about ¼ cup) onto the center of the tawa. Using the back of the ladle, spread it in a circular motion to form a thin pancake.
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Crisp It Up: Cook on medium heat for 2–3 minutes until the edges lift and the bottom turns golden. No oil needed—the non-stick surface does the magic! Flip and cook for another 30 seconds if you like it extra crispy.
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Serve: Slide the dosa onto a plate and serve hot with your favorite chutney or sambar. Enjoy!
NUTRITIVE VALUE: (Per Serving)
| Energy | 150-180 calories |
| Carbohydrates | 30 gram |
| Protein | 5 gram |
| Fat | 0.5 gram |
WHY THIS RECIPE IS SPECIAL:
This oil free dosa recipe is a game-changer for anyone craving a guilt-free indulgence. By skipping the oil, you’re cutting down on unnecessary fats without sacrificing that iconic crispy texture. The fermentation process boosts the batter’s digestibility and adds a subtle tang that elevates the flavor. Plus, it’s super easy to whip up for one, so you don’t have to commit to a big batch.
Whether you’re a dosa newbie or a seasoned fan, this recipe brings a healthy, fuss-free twist to a South Indian favorite. Perfect for your blog readers looking to eat clean and delicious!
Must Read: Guilt Free Delight: Oil Free Momo Recipe for a Healthy Indulgence
