Indian dosa
Dosa is a thin, crispy, savory crepe from South India, made from a fermented batter of rice and lentils (typically urad dal). It's a staple breakfast or dinner dish, often served with 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 a good amount of plant-based protein. A plain dosa (without added fats like ghee or oil) typically contains around 100-150 calories, making it a relatively light yet filling meal.
Nutrition breakdown
| Calories | 168 kcal |
| Protein | 4.2 g |
| Carbs | 28.5 g |
| Fat | 4.1 g |
| Fiber | 1.8 g |
| Sugar | 0.9 g |
| Sodium | 295 mg |
| Iron | 2.1 mg |
| Calcium | 48 mg |
| Potassium | 92 mg |
| Phosphorus | 68 mg |
| Magnesium | 22 mg |
| Thiamin (B1) | 0.12 mg |
| Folate | 38 mcg |
| Selenium | 3.2 mcg |
Per 1 medium dosa (approx. 120 g) · estimated, varies by recipe
💡 What's interesting
The natural fermentation process not only gives dosa its characteristic tangy flavor but also enhances its nutritional profile by increasing B-vitamins and making minerals more bioavailable. Culturally, it's a versatile canvas, with countless regional variations like the soft, spongy 'set dosa' or the stuffed 'masala dosa' filled with spiced potatoes.
