Soy-Free Masala Dosa
Discover the irresistible charm of this Soy-Free Masala Dosa, a gluten-free and South Indian-inspired delicacy that's perfect for allergy-conscious food lovers. This recipe features a carefully fermented batter of rice, urad dal, and poha, creating crisp, golden dosas with a soft interior. The stuffing is a fragrant potato masala enriched with curry leaves, mustard seeds, and a hint of turmeric, delivering bold and comforting flavors in every bite. With easy steps and wholesome ingredients, this soy-free variation stays true to the traditional dish while catering to dietary needs. Pair it with coconut chutney or steaming sambar for a complete culinary experience that's sure to impress at any meal!
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Recipe Information
Ingredients
- 2 cups Rice
- 0.5 cup Urad dal (split black gram)
- 0.25 cup Poha (flattened rice)
- 1 teaspoon Fenugreek seeds
- 3 medium Potatoes
- 1 large Onion
- 2 whole Green chilies
- 1 inch piece Ginger
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Turmeric powder
- 10 leaves Curry leaves
- 2 teaspoons Salt
- 4 tablespoons Oil
- 3 cups Water
Instructions
Rinse 2 cups of rice and 0.5 cup urad dal in water until water runs clear. Soak them separately in ample water for at least 4–6 hours.
Rinse 0.25 cup poha in water and soak it for about 30 minutes before grinding.
Drain the soaked rice and urad dal, then grind them separately to a smooth batter. Use little water as needed.
Combine the ground rice, urad dal, and poha to form a batter. Add water to achieve a pourable consistency.
Mix in 1 teaspoon of fenugreek seeds to the batter. Cover and ferment in a warm place for 8–10 hours or overnight.
Boil 3 medium potatoes until fork-tender. Peel and dice them once cooled.
Heat 2 tablespoons of oil in a pan, add 1 teaspoon mustard seeds, and let them splutter.
Add 10 curry leaves, finely chopped 1-inch piece of ginger, and sliced 2 green chilies. Sauté for a minute.
Add 1 large sliced onion and sauté until translucent.
Add diced potatoes, 0.5 teaspoon turmeric powder, and salt to taste. Mix well and cook for another 5 minutes.
Heat a non-stick pan or dosa tawa, and lightly grease it with oil.
Pour a ladle of batter in the center of the pan and spread it outward in circular motions to form a thin dosa.
Drizzle some oil around the edges of the dosa. Cook on medium heat until golden brown.
Place 2 tablespoons of potato masala filling in the center of the dosa and fold it from both sides.
Serve hot with chutney or sambar.
Nutrition Facts
Calories |
2029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.6 g | 79% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5633 mg | 245% | |
| Total Carbohydrate | 322.0 g | 117% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 18.7 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 400 mg | 31% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 4960 mg | 106% | |
*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.
