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Rava Dosa: Low Potassium, Kidney Patient Friendly, Renal Diet Recipe

Rava Dosa: Low Potassium, Low Sodium Version for Indian Renal Diet for Kidney Patients

Aruna
This adapted Rava Dosa recipe is one of the many recipes that fit perfectly into an Indian Renal Diet or Kidney Diet. This recipe uses no maida and uses sour yogurt as well as amchur to improve the taste profile and reduce the sodium content.
The result is a tasty dosa which when served with Cranberry Chutney makes it the perfect breakfast for kidney patients.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Soaking Time 30 minutes
Course Breakfast, Snack
Cuisine Indian, Kidney Diet or Renal Diet, South Indian, Vegetarian
Servings 6 Dosas
Calories 72 kcal
Equipment
  • Bowl
  • Measuring Cup
  • Measuring Spoon
  • Tava
  • Turning Spatula
Ingredients
  
  • 1/4 Cup Rava 40 gms
  • 1/4 Cup Rice Flour 60 gms
  • 1/4 Cup Dahi or Yogurt preferably sour
  • 1 tsp Amchur
  • 1 Cup Water
To Grind
  • 1/2 tsp Cumin
  • 1 Green Chilli
Instructions
 
Getting Started
  • Crush 1/2 tsp jeera and 1 green chilli to a coarse paste. The green chilli is entirely optional.
Make the Batter
  • To a large bowl, add 1/4 cup rava (semolina), 1/4 cup rice flour, 1/4 cup dahi (yogurt, sour preferable), the green chilli-cumin paste, 1 tsp Amchur (dried mango powder), and 1/4 tsp salt.
  • Mix well.
  • Gradually add 1/2 cup water and mix well.
  • Set the batter aside for 30 minutes. This is to let the rava to soften, else you will have a grainy dosa.
  • After 30 minutes, you will find that the batter has thickened because the rava has absorbed water.
  • Gradually add a little less than 1/2 cup water and mix well. The batter should be of a freely flowing consistency.
Making the Rava Dosa
  • Grease the surface of a 10" non-stick tava (pan) well with 1/4 tsp oil.
  • Heat the pan till it is hot. If you put a drop of water on it, it should sizzle and evapourate.
  • Using a cup, pour 1/4 cup batter such that it covers the entire surface. Do not try to spread the batter.
  • Reduce the heat to medium.
  • Let the dosa cook till the edges start to brown.
  • Using a spatula loosen the dosa from the surface of the tava. Loosen the edges and gradually move to the centre.
  • Flip the dosa over and let it cook for 2 or 3 minutes.
  • Repeat the process to make the other dosas.
  • Serve this Kidney-Friendly Rava Dosa by itself or with Cranberry Chutney.
Nutrition
Calories: 72 kcalCarbohydrates: 15 gProtein: 2 gFat: 1 gSaturated Fat: 1 gCholesterol: 1 mgSodium: 131 mgPotassium: 47 mgFiber: 1 gSugar: 1 gVitamin A: 7 IUVitamin C: 1 mgCalcium: 24 mgIron: 1 mg
Keyword Crispy Rava Dosa, Kidney Friendly Recipe, Rava Dosa
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!