Vegan Cheese and Potato Dosa

Take your taste buds on a flavorful journey with this Vegan Cheese and Potato Dosa, a plant-based twist on a beloved South Indian classic. This deliciously crispy dosa is made from a naturally fermented rice and lentil batter, filled with a spiced potato masala infused with aromatic curry leaves, mustard seeds, and turmeric. The addition of gooey vegan cheese adds a luscious, melty indulgence that perfectly complements the bold, savory flavors. Perfect for breakfast, lunch, or dinner, this vegan-friendly recipe is gluten-free and packed with wholesome ingredients. Serve it hot with coconut chutney or sambar for an irresistible meal that’s sure to impress!

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 1 cup Rice
• 0.25 cup Urad dal (split black gram)
• 0.5 teaspoon Fenugreek seeds
• 2 cups Water
• 2 medium Potatoes
• 1 medium Onion
• 1 Green chili
• 0.5 teaspoon Mustard seeds
• 0.25 teaspoon Turmeric powder
• 1 teaspoon Salt
• 0.5 cup Vegan cheese
• 2 tablespoons Coriander leaves
• 2 tablespoons Vegetable oil
• 6 leaves Curry leaves

Directions

Step 1

Rinse the rice and urad dal under cold water until the water runs clear. Soak rice, urad dal, and fenugreek seeds in 2 cups of water for at least 4 hours or overnight.

Step 2

Drain the soaked mixture and blend it with enough water to make a smooth, thick batter. Add salt to the batter and let it ferment in a warm place for 8-12 hours.

Step 3

Peel and dice the potatoes. Boil them in salted water until tender, about 15 minutes. Drain and set aside.

Step 4

Heat 1 tablespoon of oil in a pan over medium heat. Add mustard seeds and let them crackle. Add finely chopped onion, green chili, curry leaves, and cook until onions turn translucent.

Step 5

Add turmeric powder and boiled potatoes. Mix and cook for 5 minutes. Add chopped coriander leaves and adjust salt as needed. Set aside this potato masala.

Step 6

Heat a non-stick griddle over medium heat. Pour a ladle full of the dosa batter onto the center and spread it in circular motions to form a thin dosa.

Step 7

Drizzle a few drops of oil around the edges. When the dosa starts to turn golden brown, spread a portion of the potato masala over half of the dosa.

Step 8

Sprinkle vegan cheese over the potato filling and fold the dosa over the filling.

Step 9

Cook for another 2 minutes until the vegan cheese melts and the dosa is crispy. Remove from griddle.

Step 10

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

Nutrition Facts

Serving size	(1357.7g)

Amount per serving	% Daily Value*
Calories	1223.0

Total Fat 39.0g	0%
Saturated Fat 10.3g	0%
Polyunsaturated Fat 16.9g
Cholesterol 0mg	0%
Sodium 3393.2mg	0%
Total Carbohydrate 191.9g	0%
Dietary Fiber 24.5g	0%
Total Sugars 12.9g
Protein 30.4g	0%

Vitamin D 0IU	0%
Calcium 237.0mg	0%
Iron 11.9mg	0%
Potassium 3150.0mg	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: 28.3%

Protein: 9.8%

Carbs: 61.9%