Nut-Free Mysore Dosa
Transform your breakfast or weekday dinner with this irresistible Nut-Free Mysore Dosa recipe, a flavorful twist on the classic South Indian dish! This dosa features a perfectly fermented rice and lentil batter, delivering a crispy golden exterior that's spread with a mildly spiced Mysore chili paste for an authentic taste. The rich, nut-free potato filling, infused with cumin, mustard seeds, curry leaves, and aromatic spices, adds mouthwatering heartiness to every bite. Gluten-free and perfect for any occasion, this recipe is ideal for those with nut allergies yet uncompromising in flavor. Serve it hot alongside coconut chutney and tangy sambar for a truly indulgent South Indian feast!
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Recipe Information
Ingredients
- 2 cups Rice
- 0.5 cup Urad Dal (split black gram)
- 0.25 cup Chana Dal (split chickpeas)
- 0.5 tsp Fenugreek Seeds
- 1.5 tsp Salt
- 4 tbsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 2 pieces Green Chilies, chopped
- 0.25 tsp Asafoetida (hing)
- 1 medium Onion, finely chopped
- 3 medium Potatoes, boiled and mashed
- 0.5 tsp Turmeric Powder
- 2 tbsp Coriander Leaves, chopped
- 10 leaves Curry Leaves
- 1 tsp Red Chili Powder
- 1 medium Tomato, chopped
- 1 inch piece Ginger, grated
Instructions
Rinse 2 cups of rice, 0.5 cup urad dal, 0.25 cup chana dal, and 0.5 tsp fenugreek seeds in water a few times until the water runs clear.
Soak the rice and dal mixture in sufficient water for at least 4 hours or overnight.
Drain the soaked mixture and blend into a smooth batter using water as required. The batter should be of thick but pourable consistency.
Transfer the batter to a large bowl, add 1 tsp salt, and mix well. Cover and let it ferment at room temperature for 8-12 hours or until it doubles in size and turns bubbly.
Heat 2 tbsp oil in a pan, add 1 tsp mustard seeds and let them crackle. Add 1 tsp cumin seeds, 2 chopped green chilies, a pinch of hing, and 10 curry leaves. Sauté for a minute.
Add 1 medium chopped onion, 1 inch grated ginger, and sauté until onions become translucent.
Add 3 medium boiled and mashed potatoes, 0.5 tsp turmeric powder, 1 medium chopped tomato, and mix well.
Add salt to taste and 2 tbsp chopped coriander leaves. Mix everything well and cook for another 3-4 minutes. Set aside the potato filling.
Make the Mysore paste by blending 1 tsp red chili powder with a little water to form a thick paste.
To make the dosas, heat a non-stick pan or tawa over medium heat. Once hot, lightly grease it with oil.
Pour a ladleful of batter in the center and spread it outwards in a circular motion to form a thin pancake.
Drizzle some oil around and on the dosa. Allow it to cook until the edges start peeling off and the base becomes golden brown.
Spread a spoonful of Mysore paste evenly on the dosa and place a portion of the potato filling on one side.
Fold the dosa over the filling and remove from the pan.
Repeat with the remaining batter and filling. Serve hot with coconut chutney and sambar.
Nutrition Facts
Calories |
1710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.6 g | 83% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4408 mg | 192% | |
| Total Carbohydrate | 238.7 g | 87% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 17.1 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 336 mg | 26% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 2940 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.
