Nut-Free Mysore Masala Dosa

Delight in the comforting flavors of South India with this Nut-Free Mysore Masala Dosa recipe—an irresistibly crispy and golden dosa stuffed with spiced potato filling, perfect for those with nut allergies. This recipe combines a fermented rice and lentil batter to create a light, airy dosa, while the potato masala is delicately flavored with curry leaves, turmeric, mustard seeds, and a hint of lemon for a zesty finish. With no nuts in sight, this dosa variation maintains all the authenticity of its traditional counterpart without compromising on taste or texture. Serve it hot with coconut chutney and sambar for a wholesome, allergy-friendly meal that’s sure to impress!

Nutriscore Rating: 79/100

Prep Time:60 mins

Cook Time:45 mins

Total Time:105 mins

Servings: 4

Ingredients

• 2 cups Rice
• 1 cup Urad dal (split black gram)
• 0.25 cup Chana dal (split chickpeas)
• 0.5 teaspoons Fenugreek seeds
• 1 teaspoon Salt
• 2.5 cups Water
• 3 tablespoons Vegetable oil
• 4 medium Potatoes
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 2 whole Green chilies
• 1 large Onion
• 10 whole Curry leaves
• 2 tablespoons Lemon juice
• 0.25 cup Coriander leaves

Directions

Step 1

Rinse the rice and urad dal, then soak them with chana dal and fenugreek seeds in separate bowls for at least 6 hours or overnight.

Step 2

Drain the soaked rice and dals. Blend them separately to form a smooth batter, adding water as needed.

Step 3

Combine the rice and dal batter. Add salt, mix well, cover, and allow it to ferment overnight or until the batter is slightly risen and bubbly.

Step 4

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

Step 5

Heat 2 tablespoons of oil in a pan. Add mustard seeds and allow them to pop.

Step 6

Add cumin seeds, chopped onions, green chilies, and curry leaves. Sauté until onions become translucent.

Step 7

Add turmeric powder and mashed potatoes. Mix well and cook for another 5-7 minutes.

Step 8

Add lemon juice and chopped coriander. Stir and remove from heat.

Step 9

Heat a non-stick tawa or griddle on medium-high heat. Lightly grease with oil.

Step 10

Pour a ladleful of batter onto the center of the griddle. Spread in a circular motion to form a thin dosa.

Step 11

Drizzle a little oil around the edges. Cook until the edges start lifting and the bottom turns golden brown.

Step 12

Place a portion of the prepared potato masala on one half of the dosa and fold over.

Step 13

Serve hot with coconut chutney and sambar.

Nutrition Facts

Serving size	(2287.8g)

Amount per serving	% Daily Value*
Calories	2497.0

Total Fat 49.8g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 25.4g
Cholesterol 0mg	0%
Sodium 3340.9mg	0%
Total Carbohydrate 435.7g	0%
Dietary Fiber 69.3g	0%
Total Sugars 27.3g
Protein 93.7g	0%

Vitamin D 0IU	0%
Calcium 590.8mg	0%
Iron 34.4mg	0%
Potassium 7403.1mg	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: 17.5%

Protein: 14.6%

Carbs: 67.9%