Dairy-Free Mysore Masala Dosa
Indulge in the aromatic flavors of South India with this Dairy-Free Mysore Masala Dosa, a crispy, golden-brown crepe packed with a spicy, flavorful potato filling. Made with a naturally fermented batter of rice, urad dal, and chana dal, this vegan recipe offers an authentic Mysore touch with its signature red chili paste, lending a smoky heat to every bite. The potato filling, seasoned with turmeric, mustard seeds, curry leaves, and fresh ginger, creates a delightful contrast of textures and spices. Perfectly paired with sambhar or coconut chutney, this wholesome, gluten-free dish is an ideal choice for breakfast, brunch, or a light dinner. With its dairy-free preparation and traditional cooking techniques, this recipe is a must-try for anyone seeking a classic Indian culinary experience at home.
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Recipe Information
Ingredients
- 1.5 cups Rice
- 0.5 cup Urad Dal (split black gram)
- 3 tablespoons Chana Dal (split chickpeas)
- 1 teaspoon Fenugreek Seeds
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 3 medium Potatoes
- 1 large Onion
- 2 pieces Green Chilies
- 1 inch Ginger
- 0.5 teaspoon Turmeric Powder
- 1 teaspoon Mustard Seeds
- 10 pieces Curry Leaves
- 2 tablespoons Coriander Leaves
- 1 teaspoon Salt (for potato filling)
- 1 teaspoon Red Chili Powder
- 2 cups Water
Instructions
Rinse the rice, urad dal, chana dal, and fenugreek seeds under cold water. Soak them in water for at least 6 hours or overnight.
Drain the soaked rice mixture and blend it with 2 cups of water to form a smooth batter. The consistency should be similar to pancake batter.
Transfer the batter to a bowl and add salt. Mix well and leave it to ferment in a warm place for 8-12 hours or until it slightly increases in volume.
Peel and chop the potatoes into cubes. Boil them in water until soft, then drain and set aside.
In a pan, heat the vegetable oil and add mustard seeds. Let them splatter before adding finely chopped onions, minced ginger, and chopped green chilies.
Add curry leaves and sauté everything until the onions become translucent.
Add the boiled potatoes, turmeric powder, and salt. Mash the potatoes slightly while mixing them with the spices. Cook for another 5 minutes.
Garnish the potato filling with chopped coriander leaves and set aside.
For the Mysore masala, mix 1 teaspoon red chili powder with a tablespoon of oil to form a paste. Set aside.
To make dosas, heat a non-stick pan over medium heat and pour a ladle full of dosa batter. Spread it in a circular motion to form a thin crepe.
Drizzle oil around the edges of the dosa. Spread a thin layer of the chili paste on the dosa.
Place a portion of the potato filling on one side of the dosa. Fold over the other side to cover the filling.
Cook until the dosa is crispy. Serve hot with chutney and sambhar.
Nutrition Facts
Calories |
1720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5285 mg | 230% | |
| Total Carbohydrate | 306.7 g | 112% | |
| Dietary Fiber | 45.9 g | 164% | |
| Total Sugars | 23.1 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 404 mg | 31% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 5312 mg | 113% | |
*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.
