Recipe · Breakfast · by Suneetha Rao, Chief Dieticians, NU Hospitals
Dosa
On dialysisDiabeticCKD (non-dialysis)Post-transplantp 11
Per serving
2 dosas
Safe for your stage
Phosphorus131 mg
Potassium282 mg
Sodium9 mg
Protein9 g
Energy309 kcal
Sodium in salt is not included in the above calculation
Ingredients
- Black gram dal50 g · 1/4 cup
- Raw Rice170 g · 4/5 th of cup
- Fenugreek seeds10 g · 2 tsp
Method
- 1Soak rice, dal and fenugreek seeds separately for a minimum of 3 hours.
- 2First grind fenugreek seeds to a smooth paste, add rice and dal and continue to grind to a smooth paste.
- 3Add salt and mix well.
- 4Allow it to ferment for 10 to 12 hours.
- 5Heat tava and grease lightly.
- 6Pour 1 ladle of dosa batter and spread it into a rounddosa.
- 7Add 1/2 tsp oil along the edges of the dosa and let it cook.
- 8Flip over and cook on other side.
- 9Serve with chutney and sambar.
Notes from the contributor
- • Chutney can be made with more gram dal and less coconut so potassium can be kept in limits.
- • Recipes for bell pepper chutney and onion chutney, both low in potassium are there in this book.
- • The chutney can be consumed by non-dialysis, dialysis, diabetics and post transplant (for whom raw chutneys are not advised).
Sources
- KWF · Proprietary-with-permission · id kwf_dosa