Gluten-Free Mysore Masala Dosa
Elevate your breakfast or brunch game with this irresistibly crispy, golden-brown **Gluten-Free Mysore Masala Dosa**, a South Indian specialty reimagined for dietary needs without compromising on flavor. Made with a perfectly fermented batter of rice, urad dal, and poha, this dosa is naturally gluten-free and delightfully crisp. The star of the dish is its mildly spiced potato filling, cooked with aromatic curry leaves, mustard seeds, and turmeric for a comforting and authentic flavor. A generous smear of vibrant red chutney (Mysore paste) adds a spicy kick, making each bite truly unforgettable. Paired with coconut chutney or sambhar, this dosa offers a wholesome, hearty, and health-conscious meal that’s perfect for every occasion. Whether you’re gluten-sensitive or simply craving authentic Indian cuisine, this recipe is a must-try!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Rice
- 0.75 cup Urad Dal (split black gram)
- 0.5 cup Poha (flattened rice)
- 0.5 teaspoon Fenugreek seeds
- 1 teaspoon Salt
- 3 medium Potatoes
- 1 medium Onion
- 2 units Green chili
- 1 inch piece Ginger
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Mustard seeds
- 8 leaves Curry leaves
- 3 tablespoons Coriander leaves
- 2 tablespoons Oil
- 1 teaspoon Chili powder
- 0.5 teaspoon Asafoetida
- 0.5 cup Red chutney (Mysore paste)
Instructions
Rinse and soak rice, urad dal, and fenugreek seeds in 3 cups of water for at least 4 hours.
Soak the poha in water for 15 minutes before grinding.
Drain the soaked ingredients and grind together with poha using just enough water to form a smooth batter. The batter should be thick yet pourable.
Add salt to the batter, mix well, and allow it to ferment overnight or for 8-12 hours in a warm place.
Boil the potatoes until tender. Peel and mash them. Set aside.
In a pan, heat 1 tablespoon of oil, add mustard seeds, and let them splutter.
Add finely chopped onions, green chilies, ginger, and curry leaves. Sauté until onions are translucent.
Add turmeric powder and asafoetida to the onion mixture, stir well.
Add the mashed potatoes and salt. Mix thoroughly and let the mixture cook for about 2-3 minutes.
Garnish with chopped coriander leaves and set the potato filling aside.
Preheat a non-stick tava or dosa pan over medium-high heat. Drizzle a few drops of oil and wipe with a tissue to grease lightly.
Ladle about 1/4 cup of fermented batter onto the center of the pan. Spread it outward in circular motions to form a thin crepe.
Add 1 teaspoon of oil around the edges of the dosa.
Once the dosa turns golden and crisp, spread a thin layer of red chutney over the dosa.
Place 2-3 tablespoons of the potato filling on one side of the dosa.
Fold the dosa and remove from the pan. Repeat with the remaining batter and filling.
Serve hot with coconut chutney and/or sambhar.
Nutrition Facts
Calories |
2298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4032 mg | 175% | |
| Total Carbohydrate | 389.4 g | 142% | |
| Dietary Fiber | 54.0 g | 193% | |
| Total Sugars | 21.1 g | ||
| Protein | 75.8 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 480 mg | 37% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 5682 mg | 121% | |
*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.
