Soy-Free Mysore Masala Dosa
Introducing the irresistible Soy-Free Mysore Masala Dosa, a South Indian classic reimagined for those avoiding soy in their diet. This recipe captures the essence of traditional Mysore Masala Dosa with its paper-thin crepes made from a naturally fermented batter of parboiled rice and split urad dal, delivering a delicate blend of tangy and nutty flavors. The dosa is generously filled with a vibrant potato masala infused with mustard seeds, cumin, curry leaves, and a dash of lemon juice for a zesty finish. With no soy products involved, this comforting dish is perfect for allergen-conscious eaters, and it's served best with coconut chutney and sambar for an authentic culinary experience. Perfectly crispy, hearty, and wholesome, this dosa is sure to delight your taste buds while offering a delightful twist on tradition.
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Recipe Information
Ingredients
- 2 cups Parboiled rice
- 0.5 cup Split urad dal
- 0.5 teaspoon Fenugreek seeds
- 1.5 teaspoons Salt
- 2 cups Water
- 3 Large potatoes
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 10 Curry leaves
- 1 Medium onion, finely chopped
- 2 Green chilies, finely chopped
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 3 tablespoons Oil
- 1 tablespoon Lemon juice
- 2 tablespoons Coriander leaves, chopped
Instructions
1. Rinse the parboiled rice, split urad dal, and fenugreek seeds together in a large bowl. Soak them in water for 4-6 hours or overnight.
2. Drain the soaked mixture and blend with about 2 cups of water until smooth. The batter should be of pouring consistency, similar to pancake batter.
3. Transfer the batter to a large bowl, add 1 teaspoon of salt, and mix well. Cover the bowl and let it ferment in a warm place for 8-12 hours or until it doubles in size.
4. Once fermented, mix the batter gently, ensuring it doesn't lose its airiness. Adjust the consistency by adding water if needed.
5. Boil the potatoes until soft, peel, and mash them coarsely. Set aside.
6. In a pan, heat 1 tablespoon of oil over medium heat. Add mustard seeds and cumin seeds, allowing them to splutter.
7. Add curry leaves, onions, and green chilies to the pan. Sauté until the onions turn translucent.
8. Add turmeric powder, red chili powder, and remaining salt. Mix well.
9. Add in the mashed potatoes and stir to combine evenly with the spices.
10. Cook for about 5 minutes, then add lemon juice and coriander leaves. Mix well and remove from heat.
11. Heat a flat, non-stick pan or griddle over medium heat. Pour a ladleful of dosa batter into the center and spread it outwards in a circular motion to form a thin crepe.
12. Drizzle a few drops of oil along the edges and cook until the dosa turns golden and crispy.
13. Spread a spoonful of potato filling on one side of the dosa, fold, and serve immediately with coconut chutney and sambar.
Nutrition Facts
Calories |
2218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3690 mg | 160% | |
| Total Carbohydrate | 387.5 g | 141% | |
| Dietary Fiber | 64.5 g | 230% | |
| Total Sugars | 18.3 g | ||
| Protein | 67.8 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 768 mg | 59% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 7637 mg | 162% | |
*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.
