Dosa
Dosa is a thin, crispy, savory crepe originating from South India, traditionally made from a fermented batter of rice and black lentils (urad dal). It's often enjoyed for breakfast or dinner, served hot with accompaniments like sambar (a lentil-based vegetable stew) and coconut chutney.
🍽️ Nutrition at a glance
Dosa is primarily a carbohydrate-rich food due to its rice base, but the fermentation process and lentil content add some protein and B vitamins. A single plain dosa (about 8-10 inches) typically contains roughly 120-150 calories, with minimal fat unless cooked with oil or ghee.
Nutrition breakdown
| Calories | 130 kcal |
| Protein | 3.5 g |
| Carbs | 22 g |
| Fat | 3.5 g |
| Fiber | 2.5 g |
| Sugar | 1 g |
| Sodium | 250 mg |
| Iron | 1.8 mg |
| Calcium | 45 mg |
| Magnesium | 25 mg |
| Phosphorus | 80 mg |
| Potassium | 120 mg |
| Thiamin (B1) | 0.15 mg |
| Niacin (B3) | 1.2 mg |
| Folate | 30 mcg |
Per 1 medium dosa (approx. 100 g) · estimated, varies by recipe
💡 What's interesting
The fermentation process not only gives dosa its characteristic tangy flavor and airy texture but also enhances its nutritional profile by increasing the bioavailability of nutrients and introducing beneficial probiotics. Sorghum flour variations offer a gluten-free, high-fiber alternative that's gaining popularity for its earthy flavor and lower glycemic index.
