Soy-Free Mysore Dosa

Indulge in the authentic flavors of South India with this Soy-Free Mysore Dosa recipe, a wholesome twist on the beloved classic. Featuring a perfectly fermented rice and lentil batter, this recipe skips soy while staying true to tradition. The dosa is delectably golden and crisp, with a vibrant kick from a layer of red chili powder and a spiced potato filling infused with mustard seeds, curry leaves, and turmeric. This recipe highlights the art of fermentation and the use of aromatic tempering techniques, making every bite a celebration of bold, earthy flavors. Ready in just a few steps with simple pantry staples, this vegan-friendly and gluten-free dosa pairs beautifully with tangy chutneys or comforting sambar for a satisfying meal.

Nutriscore Rating: 71/100

Prep Time:240 mins

Cook Time:45 mins

Total Time:285 mins

Servings: 4

Ingredients

• 2 cups Rice
• 0.5 cups Urad dal (black gram split lentils)
• 0.5 tablespoons Chana dal (split chickpeas)
• 0.5 teaspoons Fenugreek seeds
• 1 teaspoons Salt
• 2 medium Potatoes
• 2 tablespoons Ghee or coconut oil
• 0.5 teaspoons Mustard seeds
• 6 leaves Curry leaves
• 1 medium Onion
• 1 small Green chili
• 0.25 teaspoons Turmeric powder
• 0.5 teaspoons Salt for filling
• 0.5 teaspoons Red chili powder
• 1 medium Tomato
• 2 tablespoons Coriander leaves

Directions

Step 1

Rinse and soak the rice in a bowl with enough water for 4-6 hours. In another bowl, rinse and soak the urad dal, chana dal, and fenugreek seeds for the same time.

Step 2

Drain the soaked dals and fenugreek seeds, then grind them into a smooth paste using a blender with a little water, as needed.

Step 3

Drain the rice and blend it until smooth. Combine both the batters along with salt in a large bowl. Cover and allow it to ferment overnight or for 8-12 hours in a warm place.

Step 4

Peel and chop the potatoes, then boil until tender. Drain and set aside.

Step 5

Heat 1 tablespoon of ghee or coconut oil in a pan. Add mustard seeds. Once they splutter, add curry leaves, chopped onion, and minced green chili. Sauté until the onions are translucent.

Step 6

Add turmeric powder, salt, and diced tomato to the onions. Cook until the tomato softens.

Step 7

Add boiled and roughly mashed potatoes to the pan along with chopped coriander leaves. Mix well and cook for another 2-3 minutes. Set the filling aside.

Step 8

For the dosa, heat a nonstick skillet over medium heat. Pour a ladleful of the fermented batter and spread it into a thin circle.

Step 9

Drizzle a few drops of the remaining ghee or coconut oil around the edges. Cook until the dosa edges lift and it turns golden brown.

Step 10

Spread a teaspoon of red chili powder over the dosa and place a portion of the prepared potato filling in the middle. Fold the dosa over the filling.

Step 11

Repeat the process for the remaining batter and filling. Serve hot with chutney or sambar.

Nutrition Facts

Serving size	(1158.0g)

Amount per serving	% Daily Value*
Calories	1538.6

Total Fat 32.9g	0%
Saturated Fat 17.7g	0%
Polyunsaturated Fat 0.3g
Cholesterol 84mg	0%
Sodium 5502.0mg	0%
Total Carbohydrate 266.7g	0%
Dietary Fiber 34.7g	0%
Total Sugars 23.5g
Protein 49.7g	0%

Vitamin D 0IU	0%
Calcium 313.7mg	0%
Iron 18.6mg	0%
Potassium 3922.3mg	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: 19.0%

Protein: 12.7%

Carbs: 68.3%