Soy-Free Mysore Dosa
Discover the magic of South Indian cuisine with our Soy-Free Mysore Dosa recipe, a wholesome and flavorful twist on the classic dish. Crafted with rice, urad dal, and a hint of chana dal, this fermented crepe boasts a perfectly crisp exterior and soft center, all without the use of soy. A spiced potato filling, rich with turmeric, mustard seeds, curry leaves, and green chilies, adds a hearty, aromatic punch. This recipe uses ghee or coconut oil for a nutty depth, making it ideal for those seeking a soy-free, vegetarian delight. Perfect as a standalone meal or paired with chutney and sambar, this dosa is sure to impress with its authentic flavors and inviting textures. Whether for breakfast, lunch, or dinner, this Mysore Dosa hits the spot every time!
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Recipe Information
Ingredients
- 2 cups Rice
- 0.5 cups Urad dal (black gram split lentils)
- 0.5 tablespoons Chana dal (split chickpeas)
- 0.5 teaspoons Fenugreek seeds
- 1 teaspoons Salt
- 2 medium Potatoes
- 2 tablespoons Ghee or coconut oil
- 0.5 teaspoons Mustard seeds
- 6 leaves Curry leaves
- 1 medium Onion
- 1 small Green chili
- 0.25 teaspoons Turmeric powder
- 0.5 teaspoons Salt for filling
- 0.5 teaspoons Red chili powder
- 1 medium Tomato
- 2 tablespoons Coriander leaves
Instructions
Rinse and soak the rice in a bowl with enough water for 4-6 hours. In another bowl, rinse and soak the urad dal, chana dal, and fenugreek seeds for the same time.
Drain the soaked dals and fenugreek seeds, then grind them into a smooth paste using a blender with a little water, as needed.
Drain the rice and blend it until smooth. Combine both the batters along with salt in a large bowl. Cover and allow it to ferment overnight or for 8-12 hours in a warm place.
Peel and chop the potatoes, then boil until tender. Drain and set aside.
Heat 1 tablespoon of ghee or coconut oil in a pan. Add mustard seeds. Once they splutter, add curry leaves, chopped onion, and minced green chili. Sauté until the onions are translucent.
Add turmeric powder, salt, and diced tomato to the onions. Cook until the tomato softens.
Add boiled and roughly mashed potatoes to the pan along with chopped coriander leaves. Mix well and cook for another 2-3 minutes. Set the filling aside.
For the dosa, heat a nonstick skillet over medium heat. Pour a ladleful of the fermented batter and spread it into a thin circle.
Drizzle a few drops of the remaining ghee or coconut oil around the edges. Cook until the dosa edges lift and it turns golden brown.
Spread a teaspoon of red chili powder over the dosa and place a portion of the prepared potato filling in the middle. Fold the dosa over the filling.
Repeat the process for the remaining batter and filling. Serve hot with chutney or sambar.
Nutrition Facts
Calories |
1539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 5502 mg | 239% | |
| Total Carbohydrate | 266.7 g | 97% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 23.5 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 3922 mg | 83% | |
*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.
