Nut-Free Masala Dosa
Experience a flavorful twist on the classic South Indian dish with this Nut-Free Masala Dosa recipe! Perfect for those with nut allergies, this recipe features a traditional dosa batter made from rice, urad dal, chana dal, and a hint of fenugreek seeds, fermented to perfection for that authentic tangy flavor. The filling is a savory blend of spiced mashed potatoes, turmeric, fragrant curry leaves, and a splash of lemon juice, delivering vibrant flavors in every bite. Easy to customize and paired perfectly with chutney or sambar, this crispy, golden dosa comes together with minimal effort and no compromise on taste. With steps designed for home cooks and a focus on allergen-friendly ingredients, this Nut-Free Masala Dosa is your gateway to enjoying South Indian cuisine safely and deliciously!
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Recipe Information
Ingredients
- 1.5 cups Rice
- 0.5 cups Urad dal
- 0.25 cups Chana dal
- 0.5 teaspoons Fenugreek seeds
- 3 cups Water
- 1 teaspoons Salt
- 2 medium Potatoes
- 1 medium Onion
- 1 Green chili
- 1 teaspoon (grated) Ginger
- 0.5 teaspoons Mustard seeds
- 0.5 teaspoons Cumin seeds
- 0.25 teaspoons Turmeric powder
- 3 tablespoons Oil
- 6 leaves Curry leaves
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh cilantro
Instructions
Rinse the rice, urad dal, chana dal, and fenugreek seeds thoroughly in water until the water runs clear. Soak them all together in 3 cups of water for at least 4 to 6 hours, or overnight for best results.
Drain the soaked rice and lentils, and then grind them into a smooth batter using a blender, adding water as needed to achieve a pouring consistency. Cover and allow to ferment in a warm place overnight or until the batter has doubled in volume.
Once fermented, stir the batter and add salt. Mix well and set aside.
Peel and boil the potatoes until fork-tender. Mash them roughly and set aside.
Heat 1 tablespoon of oil in a pan over medium heat. Add mustard seeds and cumin seeds. Once they begin to splutter, add finely chopped onions, green chili, and grated ginger. Sauté until the onions are translucent.
Add curry leaves and turmeric powder and mix well. Then add the mashed potatoes and salt. Stir to combine all ingredients thoroughly. Cook for 2-3 minutes. Add lemon juice and chopped cilantro. Mix well and turn off the heat. Set the potato filling aside.
Heat a non-stick skillet or a dosa tawa over medium heat. Lightly grease it with a few drops of oil.
Pour a ladleful of the dosa batter onto the center of the tawa. Quickly spread it in a circular motion to form a thin pancake.
Drizzle a few drops of oil around the edges and cook until the dosa turns golden brown and crisp.
Place a portion of the potato filling in the center of the dosa. Fold the dosa over the filling and serve hot with chutney or sambar.
Repeat the process with the remaining batter and filling.
Nutrition Facts
Calories |
1649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3076 mg | 134% | |
| Total Carbohydrate | 256.8 g | 93% | |
| Dietary Fiber | 39.9 g | 142% | |
| Total Sugars | 15.3 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 394 mg | 30% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 4230 mg | 90% | |
*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.
