Dairy-Free Cheese and Potato Dosa
Elevate your dosa game with this delightful Dairy-Free Cheese and Potato Dosa recipe! Perfectly thin and crisp crepes made from a fermented rice and urad dal batter serve as the base, while a spiced potato filling infused with turmeric, curry leaves, green chili, and fresh cilantro adds a burst of flavor. Dairy-free cheese shreds melt beautifully into the filling, creating a creamy, satisfying twist without any dairy. This gluten-free and vegan-friendly dish is ideal for those seeking a wholesome yet indulgent Indian-inspired meal. Quick to cook, customizable, and absolutely delicious, these dosas pair wonderfully with your favorite chutney or a bowl of warm sambar. Whether for breakfast or dinner, this savory treat is sure to impress!
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Recipe Information
Ingredients
- 1 cup Rice
- 0.25 cup Urad dal (split black gram)
- 0.5 teaspoon Fenugreek seeds
- 1.5 cups Water
- 1 teaspoon Salt
- 2 medium Potatoes
- 1 medium Yellow onion
- 1 small Green chili
- 0.5 teaspoon Black mustard seeds
- 0.25 teaspoon Turmeric powder
- 6 leaves Curry leaves
- 0.5 cup Dairy-free cheese shreds
- 2 tablespoons Coconut oil
- 2 tablespoons Chopped fresh cilantro
Instructions
Rinse the rice and urad dal together under running water. Place them in a large bowl with fenugreek seeds, cover with water, and soak for 4-6 hours or overnight.
Drain the soaked mixture and transfer it to a blender. Add 1.5 cups of water and blend until smooth to form a batter. The consistency should be similar to a pancake batter. Add salt and mix well. Cover and let the batter ferment in a warm place for 8-12 hours or until it slightly rises and becomes bubbly.
Boil the potatoes until tender, peel and mash them. Set aside.
Heat 1 tablespoon of coconut oil in a pan over medium heat. Add mustard seeds and let them crackle. Add chopped onion and green chili, sauté until the onion is translucent. Stir in turmeric, curry leaves, and mash in the boiled potatoes. Cook for 2-3 minutes, stirring well, then mix in chopped cilantro. Remove from heat.
Heat a non-stick skillet over medium heat and lightly grease with a bit of coconut oil.
Stir the fermented batter well. Pour a ladleful of batter onto the skillet and spread it out in a circular motion to form a thin dosa. Drizzle a few drops of oil around the edges.
Cook the dosa until the edges start to lift and the bottom is golden brown. Place a portion of the potato mixture and sprinkle dairy-free cheese shreds on one half of the dosa.
Fold the dosa over the filling and press down gently. Remove from skillet and repeat with the remaining batter and filling.
Serve the Dairy-Free Cheese and Potato Dosa hot with your favorite chutney or sambar.
Nutrition Facts
Calories |
1447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 49.3 g | 246% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3594 mg | 156% | |
| Total Carbohydrate | 202.4 g | 74% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 10.1 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2966 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
