Vegan Mysore Masala Dosa
Experience the irresistible charm of Vegan Mysore Masala Dosa, a South Indian classic reimagined for plant-based diets! This recipe brings together the crispy, golden dosa – made from a fermented blend of rice and lentils – with a spiced potato masala filling infused with fragrant curry leaves, ginger, and green chilies. What sets this dish apart is the fiery Mysore chutney, a blend of roasted chana dal, dried red chilies, tamarind, and garlic, layered directly onto the dosa for a burst of bold flavor. Served alongside coconut chutney and sambhar, this hearty, gluten-free, and vegan meal is perfect for breakfast, lunch, or dinner. With its combination of textures, savory spices, and traditional cooking methods, the Vegan Mysore Masala Dosa is a culinary journey to South India you can savor from the comfort of your home!
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Recipe Information
Ingredients
- 1.5 cups Rice
- 0.5 cups Urad dal (split black gram)
- 0.5 teaspoons Fenugreek seeds
- 2 tablespoons Chana dal
- 0.25 teaspoons Asafoetida
- 0.25 teaspoons Turmeric powder
- 1 teaspoons Salt
- 3 medium Potatoes
- 1 large Onion
- 1 teaspoons Mustard seeds
- 2 Green chilies
- 8 leaves Curry leaves
- 1 inch Ginger
- 2 tablespoons Vegan butter
- 2 tablespoons Coriander leaves
- 0.25 cups Roasted chana dal (for chutney)
- 4 Dried red chilies
- 1 tablespoons Tamarind paste
- 2 Garlic cloves
- as needed Water
Instructions
1. Rinse the rice, urad dal, chana dal, and fenugreek seeds under running water. Soak them together in a bowl with enough water for 4-5 hours or overnight.
2. Drain the soaked ingredients and blend them with some water to a smooth batter consistency. Cover and ferment in a warm place overnight or for 8-12 hours until batter has risen.
3. Boil the potatoes until tender. Peel and mash them, and set aside.
4. Heat 1 tablespoon of vegan butter in a pan over medium heat. Add mustard seeds and let them splutter. Add chopped onions, green chilies, grated ginger, and curry leaves. Sauté until onions are transparent.
5. Add turmeric powder and mashed potatoes to the pan. Mix well and add salt to taste. Sauté for another 5 minutes, garnish with coriander leaves, and remove from heat. Set this masala aside.
6. For the Mysore chutney, blend roasted chana dal, dried red chilies, tamarind paste, garlic cloves, and salt with a little water to form a smooth paste. Adjust consistency with water as needed.
7. Heat a dosa tawa or non-stick pan over medium-high heat. Grease lightly with vegan butter.
8. Pour a ladleful of the dosa batter onto the center of the tawa and spread it evenly in a circular motion to form a thin crepe.
9. Drizzle a teaspoon of vegan butter around the edges and cook until the base is golden brown.
10. Spread a spoonful of Mysore chutney over the dosa, and place a portion of the potato masala on one side.
11. Fold the dosa over the masala filling and serve hot with coconut chutney and sambhar.
Nutrition Facts
Calories |
1929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3300 mg | 143% | |
| Total Carbohydrate | 354.5 g | 129% | |
| Dietary Fiber | 56.1 g | 200% | |
| Total Sugars | 38.0 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 435 mg | 33% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 6351 mg | 135% | |
*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.
