Dairy-Free Mysore Masala Dosa

Discover the irresistible magic of Dairy-Free Mysore Masala Dosa, a vibrant South Indian delicacy that brings bold flavors to your plate without any dairy. This plant-based recipe features a perfectly fermented rice and lentil dosa batter, transformed into thin, golden-brown crepes with a crispy exterior. The highlight is the spiced potato filling, infused with turmeric, curry leaves, and aromatic mustard seeds, creating a hearty and satisfying bite. A fiery Mysore chili paste elevates the flavor profile, adding just the right amount of heat. Serve these dosas piping hot with coconut chutney and sambhar for an authentic culinary experience. Perfect for vegans and anyone looking for a flavorful, dairy-free twist on a classic, this recipe celebrates the art of fermentation and Indian street food charm in every bite.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 1.5 cups Rice
• 0.5 cup Urad Dal (split black gram)
• 3 tablespoons Chana Dal (split chickpeas)
• 1 teaspoon Fenugreek Seeds
• 1 teaspoon Salt
• 2 tablespoons Vegetable oil
• 3 medium Potatoes
• 1 large Onion
• 2 pieces Green Chilies
• 1 inch Ginger
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Mustard Seeds
• 10 pieces Curry Leaves
• 2 tablespoons Coriander Leaves
• 1 teaspoon Salt (for potato filling)
• 1 teaspoon Red Chili Powder
• 2 cups Water

Directions

Step 1

Rinse the rice, urad dal, chana dal, and fenugreek seeds under cold water. Soak them in water for at least 6 hours or overnight.

Step 2

Drain the soaked rice mixture and blend it with 2 cups of water to form a smooth batter. The consistency should be similar to pancake batter.

Step 3

Transfer the batter to a bowl and add salt. Mix well and leave it to ferment in a warm place for 8-12 hours or until it slightly increases in volume.

Step 4

Peel and chop the potatoes into cubes. Boil them in water until soft, then drain and set aside.

Step 5

In a pan, heat the vegetable oil and add mustard seeds. Let them splatter before adding finely chopped onions, minced ginger, and chopped green chilies.

Step 6

Add curry leaves and sauté everything until the onions become translucent.

Step 7

Add the boiled potatoes, turmeric powder, and salt. Mash the potatoes slightly while mixing them with the spices. Cook for another 5 minutes.

Step 8

Garnish the potato filling with chopped coriander leaves and set aside.

Step 9

For the Mysore masala, mix 1 teaspoon red chili powder with a tablespoon of oil to form a paste. Set aside.

Step 10

To make dosas, heat a non-stick pan over medium heat and pour a ladle full of dosa batter. Spread it in a circular motion to form a thin crepe.

Step 11

Drizzle oil around the edges of the dosa. Spread a thin layer of the chili paste on the dosa.

Step 12

Place a portion of the potato filling on one side of the dosa. Fold over the other side to cover the filling.

Step 13

Cook until the dosa is crispy. Serve hot with chutney and sambhar.

Nutrition Facts

Serving size	(1759.4g)

Amount per serving	% Daily Value*
Calories	1720.1

Total Fat 33.8g	0%
Saturated Fat 5.0g	0%
Polyunsaturated Fat 17.0g
Cholesterol 0mg	0%
Sodium 5285.0mg	0%
Total Carbohydrate 306.7g	0%
Dietary Fiber 45.9g	0%
Total Sugars 23.1g
Protein 59.7g	0%

Vitamin D 0IU	0%
Calcium 403.9mg	0%
Iron 22.6mg	0%
Potassium 5312.2mg	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: 17.2%

Protein: 13.5%

Carbs: 69.3%