Dairy-Free Cheese and Potato Dosa

Experience the ultimate fusion of indulgence and tradition with this Dairy-Free Cheese and Potato Dosa—an irresistible twist on a South Indian favorite. This crispy, golden dosa is crafted from a naturally fermented batter made of rice and urad dal, ensuring a perfect blend of crunch and flavor. The filling combines creamy mashed potatoes, sautéed aromatics, and fragrant spices, elevated with gooey, dairy-free cheese shreds for a plant-based delight. With turmeric, curry leaves, and a touch of green chili, each bite bursts with vibrant authenticity and comforting warmth. Ideal for vegans or those avoiding dairy, this dish makes for a satisfying breakfast, snack, or light dinner. Serve it hot with coconut chutney or tangy sambar for an unforgettable meal!

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Rice
• 0.25 cup Urad dal (split black gram)
• 0.5 teaspoon Fenugreek seeds
• 1.5 cups Water
• 1 teaspoon Salt
• 2 medium Potatoes
• 1 medium Yellow onion
• 1 small Green chili
• 0.5 teaspoon Black mustard seeds
• 0.25 teaspoon Turmeric powder
• 6 leaves Curry leaves
• 0.5 cup Dairy-free cheese shreds
• 2 tablespoons Coconut oil
• 2 tablespoons Chopped fresh cilantro

Directions

Step 1

Rinse the rice and urad dal together under running water. Place them in a large bowl with fenugreek seeds, cover with water, and soak for 4-6 hours or overnight.

Step 2

Drain the soaked mixture and transfer it to a blender. Add 1.5 cups of water and blend until smooth to form a batter. The consistency should be similar to a pancake batter. Add salt and mix well. Cover and let the batter ferment in a warm place for 8-12 hours or until it slightly rises and becomes bubbly.

Step 3

Boil the potatoes until tender, peel and mash them. Set aside.

Step 4

Heat 1 tablespoon of coconut oil in a pan over medium heat. Add mustard seeds and let them crackle. Add chopped onion and green chili, sauté until the onion is translucent. Stir in turmeric, curry leaves, and mash in the boiled potatoes. Cook for 2-3 minutes, stirring well, then mix in chopped cilantro. Remove from heat.

Step 5

Heat a non-stick skillet over medium heat and lightly grease with a bit of coconut oil.

Step 6

Stir the fermented batter well. Pour a ladleful of batter onto the skillet and spread it out in a circular motion to form a thin dosa. Drizzle a few drops of oil around the edges.

Step 7

Cook the dosa until the edges start to lift and the bottom is golden brown. Place a portion of the potato mixture and sprinkle dairy-free cheese shreds on one half of the dosa.

Step 8

Fold the dosa over the filling and press down gently. Remove from skillet and repeat with the remaining batter and filling.

Step 9

Serve the Dairy-Free Cheese and Potato Dosa hot with your favorite chutney or sambar.

Nutrition Facts

Serving size	(1249.6g)

Amount per serving	% Daily Value*
Calories	1447.0

Total Fat 60.2g	0%
Saturated Fat 49.3g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 3594.1mg	0%
Total Carbohydrate 202.4g	0%
Dietary Fiber 21.9g	0%
Total Sugars 10.1g
Protein 33.5g	0%

Vitamin D 0IU	0%
Calcium 213.7mg	0%
Iron 12.4mg	0%
Potassium 2966.0mg	0%

*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.

Source of Calories

Fat: 36.5%

Protein: 9.0%

Carbs: 54.5%