Nut-Free Mysore Masala Dosa
Delight in the comforting flavors of South India with this Nut-Free Mysore Masala Dosa recipe, your ultimate guide to creating restaurant-style dosas at home without any nut allergies. Crafted from a fermented blend of rice, urad dal, and chana dal, the crispy crepes boast an irresistible golden hue and delicate tang. The centerpiece is a spiced potato masala, featuring sautéed onions, curry leaves, green chilies, and a zing of lemon juice, perfectly balancing aromatic flavors. Free from peanuts or cashews, this dosa is both allergy-friendly and authentically delicious. Perfectly paired with coconut chutney and sambar, this recipe guarantees to elevate your breakfast or brunch game while catering to diners of all preferences. Whether you're hosting a crowd or craving a homestyle treat, this nut-free twist on the classic Mysore Masala Dosa is your go-to dish!
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Recipe Information
Ingredients
- 2 cups Rice
- 1 cup Urad dal (split black gram)
- 0.25 cup Chana dal (split chickpeas)
- 0.5 teaspoons Fenugreek seeds
- 1 teaspoon Salt
- 2.5 cups Water
- 3 tablespoons Vegetable oil
- 4 medium Potatoes
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 2 whole Green chilies
- 1 large Onion
- 10 whole Curry leaves
- 2 tablespoons Lemon juice
- 0.25 cup Coriander leaves
Instructions
Rinse the rice and urad dal, then soak them with chana dal and fenugreek seeds in separate bowls for at least 6 hours or overnight.
Drain the soaked rice and dals. Blend them separately to form a smooth batter, adding water as needed.
Combine the rice and dal batter. Add salt, mix well, cover, and allow it to ferment overnight or until the batter is slightly risen and bubbly.
Boil potatoes until tender. Peel and mash them. Set aside.
Heat 2 tablespoons of oil in a pan. Add mustard seeds and allow them to pop.
Add cumin seeds, chopped onions, green chilies, and curry leaves. Sauté until onions become translucent.
Add turmeric powder and mashed potatoes. Mix well and cook for another 5-7 minutes.
Add lemon juice and chopped coriander. Stir and remove from heat.
Heat a non-stick tawa or griddle on medium-high heat. Lightly grease with oil.
Pour a ladleful of batter onto the center of the griddle. Spread in a circular motion to form a thin dosa.
Drizzle a little oil around the edges. Cook until the edges start lifting and the bottom turns golden brown.
Place a portion of the prepared potato masala on one half of the dosa and fold over.
Serve hot with coconut chutney and sambar.
Nutrition Facts
Calories |
2497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3341 mg | 145% | |
| Total Carbohydrate | 435.7 g | 158% | |
| Dietary Fiber | 69.3 g | 248% | |
| Total Sugars | 27.3 g | ||
| Protein | 93.7 g | 187% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 591 mg | 45% | |
| Iron | 34.4 mg | 191% | |
| Potassium | 7403 mg | 158% | |
*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.
