is dosa healthy or unhealthy?
Dosas are made from a combination of rice and lentils, providing a good balance of carbohydrates and proteins.
The fermentation process used in making dosa batter improves the bioavailability of nutrients and makes it easier to digest.
Dosas are usually cooked on a non-stick surface with minimal oil or ghee, making them relatively low in fat.
Traditional dosas are gluten-free, as they do not contain wheat flour, making them suitable for those with gluten sensitivities or celiac disease.
Fermented dosa batter has higher fiber content, which can aid digestion and promote a feeling of fullness.
The fermentation process introduces beneficial probiotics, which support gut health.
Dosas can be paired with various healthy accompaniments like sambar (vegetable stew), coconut chutney, or tomato chutney, adding to the overall nutritional value of the meal.