Gluten-Free Mysore Masala Dosa

Delight in the crispy, golden perfection of this Gluten-Free Mysore Masala Dosa—a South Indian classic reimagined for gluten-free diets without compromising on flavor. Made with a fermented batter of rice, urad dal, and poha, this dosai boasts a light and airy texture with a satisfying crunch. The highlight is the signature spiced potato filling, enriched with earthy turmeric, aromatic curry leaves, and a hint of heat from green chilies. The dosa is elevated further with a layer of fiery Mysore red chutney, adding a tantalizing kick of bold flavors. Perfectly paired with coconut chutney or sambhar, this crowd-pleasing recipe is both naturally gluten-free and utterly irresistible. With simple, wholesome ingredients and time-honored techniques, this dish is a must-try for anyone seeking an authentic taste of South Indian cuisine.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 2 cups Rice
• 0.75 cup Urad Dal (split black gram)
• 0.5 cup Poha (flattened rice)
• 0.5 teaspoon Fenugreek seeds
• 1 teaspoon Salt
• 3 medium Potatoes
• 1 medium Onion
• 2 units Green chili
• 1 inch piece Ginger
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Mustard seeds
• 8 leaves Curry leaves
• 3 tablespoons Coriander leaves
• 2 tablespoons Oil
• 1 teaspoon Chili powder
• 0.5 teaspoon Asafoetida
• 0.5 cup Red chutney (Mysore paste)

Directions

Step 1

Rinse and soak rice, urad dal, and fenugreek seeds in 3 cups of water for at least 4 hours.

Step 2

Soak the poha in water for 15 minutes before grinding.

Step 3

Drain the soaked ingredients and grind together with poha using just enough water to form a smooth batter. The batter should be thick yet pourable.

Step 4

Add salt to the batter, mix well, and allow it to ferment overnight or for 8-12 hours in a warm place.

Step 5

Boil the potatoes until tender. Peel and mash them. Set aside.

Step 6

In a pan, heat 1 tablespoon of oil, add mustard seeds, and let them splutter.

Step 7

Add finely chopped onions, green chilies, ginger, and curry leaves. Sauté until onions are translucent.

Step 8

Add turmeric powder and asafoetida to the onion mixture, stir well.

Step 9

Add the mashed potatoes and salt. Mix thoroughly and let the mixture cook for about 2-3 minutes.

Step 10

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

Step 11

Preheat a non-stick tava or dosa pan over medium-high heat. Drizzle a few drops of oil and wipe with a tissue to grease lightly.

Step 12

Ladle about 1/4 cup of fermented batter onto the center of the pan. Spread it outward in circular motions to form a thin crepe.

Step 13

Add 1 teaspoon of oil around the edges of the dosa.

Step 14

Once the dosa turns golden and crisp, spread a thin layer of red chutney over the dosa.

Step 15

Place 2-3 tablespoons of the potato filling on one side of the dosa.

Step 16

Fold the dosa and remove from the pan. Repeat with the remaining batter and filling.

Step 17

Serve hot with coconut chutney and/or sambhar.

Nutrition Facts

Serving size	(1559.9g)

Amount per serving	% Daily Value*
Calories	2297.7

Total Fat 53.0g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 4032.2mg	0%
Total Carbohydrate 389.4g	0%
Dietary Fiber 54.0g	0%
Total Sugars 21.1g
Protein 75.8g	0%

Vitamin D 0IU	0%
Calcium 479.7mg	0%
Iron 29.4mg	0%
Potassium 5682.5mg	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: 20.4%

Protein: 13.0%

Carbs: 66.6%