Soy-Free Mysore Masala Dosa

Discover the perfect balance of crunch, spice, and comfort with this Soy-Free Mysore Masala Dosa recipe, a plant-based spin on the South Indian classic. This crispy, golden dosa is made from a fermented batter of parboiled rice, split urad dal, and fenugreek seeds, resulting in a flavorful crepe that's light and satisfying. Stuffed with a warmly spiced potato filling infused with curry leaves, mustard seeds, and a citrusy hint of lemon juice, this dosa delivers bold, aromatic flavors in every bite. Free from soy and packed with natural ingredients, it's an excellent option for those with dietary restrictions. Serve it with coconut chutney and sambar for a traditional and wholesome breakfast or brunch experience. Perfect for those craving authentic Indian flavors without compromising on health or simplicity!

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 4

Ingredients

• 2 cups Parboiled rice
• 0.5 cup Split urad dal
• 0.5 teaspoon Fenugreek seeds
• 1.5 teaspoons Salt
• 2 cups Water
• 3 Large potatoes
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 10 Curry leaves
• 1 Medium onion, finely chopped
• 2 Green chilies, finely chopped
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 3 tablespoons Oil
• 1 tablespoon Lemon juice
• 2 tablespoons Coriander leaves, chopped

Directions

Step 1

1. Rinse the parboiled rice, split urad dal, and fenugreek seeds together in a large bowl. Soak them in water for 4-6 hours or overnight.

Step 2

2. Drain the soaked mixture and blend with about 2 cups of water until smooth. The batter should be of pouring consistency, similar to pancake batter.

Step 3

3. Transfer the batter to a large bowl, add 1 teaspoon of salt, and mix well. Cover the bowl and let it ferment in a warm place for 8-12 hours or until it doubles in size.

Step 4

4. Once fermented, mix the batter gently, ensuring it doesn't lose its airiness. Adjust the consistency by adding water if needed.

Step 5

5. Boil the potatoes until soft, peel, and mash them coarsely. Set aside.

Step 6

6. In a pan, heat 1 tablespoon of oil over medium heat. Add mustard seeds and cumin seeds, allowing them to splutter.

Step 7

7. Add curry leaves, onions, and green chilies to the pan. Sauté until the onions turn translucent.

Step 8

8. Add turmeric powder, red chili powder, and remaining salt. Mix well.

Step 9

9. Add in the mashed potatoes and stir to combine evenly with the spices.

Step 10

10. Cook for about 5 minutes, then add lemon juice and coriander leaves. Mix well and remove from heat.

Step 11

11. Heat a flat, non-stick pan or griddle over medium heat. Pour a ladleful of dosa batter into the center and spread it outwards in a circular motion to form a thin crepe.

Step 12

12. Drizzle a few drops of oil along the edges and cook until the dosa turns golden and crispy.

Step 13

13. Spread a spoonful of potato filling on one side of the dosa, fold, and serve immediately with coconut chutney and sambar.

Nutrition Facts

Serving size	(2229.5g)

Amount per serving	% Daily Value*
Calories	2217.8

Total Fat 50.0g	0%
Saturated Fat 4.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 3689.7mg	0%
Total Carbohydrate 387.5g	0%
Dietary Fiber 64.5g	0%
Total Sugars 18.3g
Protein 67.8g	0%

Vitamin D 0IU	0%
Calcium 768.0mg	0%
Iron 30.2mg	0%
Potassium 7636.8mg	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: 19.8%

Protein: 11.9%

Carbs: 68.2%