Vegan Cheese and Potato Dosa
Discover the irresistible fusion of traditional South Indian flavors and modern vegan creativity with this Vegan Cheese and Potato Dosa recipe. Featuring a crispy, golden dosa made from fermented rice and urad dal batter, this dish is filled with a spiced potato masala made vibrant with turmeric, green chili, and curry leaves. A generous layer of melted vegan cheese takes the dosa to new heights, offering a rich and creamy twist that pairs beautifully with the aromatic filling. Perfect for breakfast, lunch, or dinner, this recipe is entirely dairy-free and packed with bold flavors and textures. Serve it alongside coconut chutney or sambar for an authentic Indian dining experience. Highlighting keywords such as "vegan dosa," "cheese dosa," "potato dosa," and "Indian vegan recipes," this dish is sure to become a favorite among plant-based food enthusiasts!
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Recipe Information
Ingredients
- 1 cup Rice
- 0.25 cup Urad dal (split black gram)
- 0.5 teaspoon Fenugreek seeds
- 2 cups Water
- 2 medium Potatoes
- 1 medium Onion
- 1 Green chili
- 0.5 teaspoon Mustard seeds
- 0.25 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.5 cup Vegan cheese
- 2 tablespoons Coriander leaves
- 2 tablespoons Vegetable oil
- 6 leaves Curry leaves
Instructions
Rinse the rice and urad dal under cold water until the water runs clear. Soak rice, urad dal, and fenugreek seeds in 2 cups of water for at least 4 hours or overnight.
Drain the soaked mixture and blend it with enough water to make a smooth, thick batter. Add salt to the batter and let it ferment in a warm place for 8-12 hours.
Peel and dice the potatoes. Boil them in salted water until tender, about 15 minutes. Drain and set aside.
Heat 1 tablespoon of oil in a pan over medium heat. Add mustard seeds and let them crackle. Add finely chopped onion, green chili, curry leaves, and cook until onions turn translucent.
Add turmeric powder and boiled potatoes. Mix and cook for 5 minutes. Add chopped coriander leaves and adjust salt as needed. Set aside this potato masala.
Heat a non-stick griddle over medium heat. Pour a ladle full of the dosa batter onto the center and spread it in circular motions to form a thin dosa.
Drizzle a few drops of oil around the edges. When the dosa starts to turn golden brown, spread a portion of the potato masala over half of the dosa.
Sprinkle vegan cheese over the potato filling and fold the dosa over the filling.
Cook for another 2 minutes until the vegan cheese melts and the dosa is crispy. Remove from griddle.
Repeat with the remaining batter and filling. Serve hot with coconut chutney or sambar.
Nutrition Facts
Calories |
1288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2868 mg | 125% | |
| Total Carbohydrate | 166.9 g | 61% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 11.3 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2231 mg | 47% | |
*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.
