Gluten-Free Masala Dosa
Indulge in the comforting flavors of South India with this Gluten-Free Masala Dosa recipe—a crispy, golden crepe made from fermented rice and urad dal, paired with a savory spiced potato filling. Perfect for those with dietary restrictions, this recipe delivers all the authentic charm of the beloved masala dosa while being naturally free of gluten. With the tangy kick of fermented batter, aromatic notes of curry leaves, mustard seeds, and turmeric, and the subtle heat of green chilies, every bite is a medley of textures and flavors. Served hot with coconut chutney and sambar, this dish is the ultimate crowd-pleaser for breakfast, lunch, or dinner. Whether you're a fan of traditional Indian cuisine or looking to explore gluten-free options, this recipe offers a wholesome, flavorful experience that's as nutritious as it is delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Rice
- 0.5 cups Urad Dal (Split Black Gram)
- 1 teaspoon Fenugreek Seeds
- 4 medium Potatoes
- 1 large Onion
- 2 small Green Chili
- 1 teaspoon Ginger
- 1 teaspoon Mustard Seeds
- 1 teaspoon Turmeric Powder
- 10 leaves Curry Leaves
- 3 tablespoons Oil
- 1 teaspoon Salt
- 2 cups Water
Instructions
Rinse rice and urad dal under running water thoroughly. In a bowl, soak rice and fenugreek seeds with enough water for about 6 hours. In a separate bowl, soak urad dal for the same duration.
Drain the water from the urad dal and grind it into a smooth batter using a little water, about half a cup, until it reaches a smooth and fluffy consistency.
Repeat the process for rice and fenugreek seeds, using some water, until it's smooth.
Mix both the batters thoroughly in a large bowl. Add salt, mix well, and let it ferment overnight or for about 8 hours in a warm place.
Peel and boil potatoes until tender. Once cooled, mash them coarsely.
Heat 2 tablespoons of oil in a pan. Add mustard seeds and let them splutter. Add curry leaves and sauté for a few seconds.
Add finely chopped onion, green chili, and ginger. Sauté until onions are translucent.
Add turmeric powder, stir well, and then add the mashed potatoes. Mix everything well and cook for 2-3 minutes. Remove from heat and set aside.
Heat a non-stick tawa or skillet on medium-high heat. Spread a few drops of oil evenly on it.
Pour a ladleful of the dosa batter on the skillet and spread it in a circular motion to form a thin dosa.
Drizzle a few drops of oil around the edges and cook until the dosa turns golden brown and crispy.
Place a portion of the potato masala on one half of the dosa and fold it over.
Serve hot with coconut chutney and sambar.
Nutrition Facts
Calories |
1901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3087 mg | 134% | |
| Total Carbohydrate | 323.1 g | 117% | |
| Dietary Fiber | 42.9 g | 153% | |
| Total Sugars | 20.4 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 401 mg | 31% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 5943 mg | 126% | |
*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.
