Vegan Mysore Masala Dosa

Indulge in the bold and vibrant flavors of Vegan Mysore Masala Dosa, a South Indian classic reimagined for a plant-based diet. This recipe features crisp, golden rice-and-dal crepes infused with a fermented tang, slathered with a spicy and aromatic Mysore chutney made from roasted chana dal, tamarind, and red chilies. The star filling is a savory potato masala, seasoned with mustard seeds, curry leaves, and turmeric for a fragrant, comforting bite. Served with sides like coconut chutney and sambhar, this dosa offers a perfect harmony of textures and tastes. Celebrate the art of vegan cooking with this gluten-free, protein-packed, and utterly irresistible dish that’s ideal for breakfast, brunch, or dinner.

Nutriscore Rating: 79/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 4

Ingredients

• 1.5 cups Rice
• 0.5 cups Urad dal (split black gram)
• 0.5 teaspoons Fenugreek seeds
• 2 tablespoons Chana dal
• 0.25 teaspoons Asafoetida
• 0.25 teaspoons Turmeric powder
• 1 teaspoons Salt
• 3 medium Potatoes
• 1 large Onion
• 1 teaspoons Mustard seeds
• 2 Green chilies
• 8 leaves Curry leaves
• 1 inch Ginger
• 2 tablespoons Vegan butter
• 2 tablespoons Coriander leaves
• 0.25 cups Roasted chana dal (for chutney)
• 4 Dried red chilies
• 1 tablespoons Tamarind paste
• 2 Garlic cloves
• 0 as needed Water

Directions

Step 1

1. Rinse the rice, urad dal, chana dal, and fenugreek seeds under running water. Soak them together in a bowl with enough water for 4-5 hours or overnight.

Step 2

2. Drain the soaked ingredients and blend them with some water to a smooth batter consistency. Cover and ferment in a warm place overnight or for 8-12 hours until batter has risen.

Step 3

3. Boil the potatoes until tender. Peel and mash them, and set aside.

Step 4

4. Heat 1 tablespoon of vegan butter in a pan over medium heat. Add mustard seeds and let them splutter. Add chopped onions, green chilies, grated ginger, and curry leaves. Sauté until onions are transparent.

Step 5

5. Add turmeric powder and mashed potatoes to the pan. Mix well and add salt to taste. Sauté for another 5 minutes, garnish with coriander leaves, and remove from heat. Set this masala aside.

Step 6

6. For the Mysore chutney, blend roasted chana dal, dried red chilies, tamarind paste, garlic cloves, and salt with a little water to form a smooth paste. Adjust consistency with water as needed.

Step 7

7. Heat a dosa tawa or non-stick pan over medium-high heat. Grease lightly with vegan butter.

Step 8

8. Pour a ladleful of the dosa batter onto the center of the tawa and spread it evenly in a circular motion to form a thin crepe.

Step 9

9. Drizzle a teaspoon of vegan butter around the edges and cook until the base is golden brown.

Step 10

10. Spread a spoonful of Mysore chutney over the dosa, and place a portion of the potato masala on one side.

Step 11

11. Fold the dosa over the masala filling and serve hot with coconut chutney and sambhar.

Nutrition Facts

Serving size	(1419.6g)

Amount per serving	% Daily Value*
Calories	1929.2

Total Fat 31.9g	0%
Saturated Fat 15.6g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 3299.9mg	0%
Total Carbohydrate 354.5g	0%
Dietary Fiber 56.1g	0%
Total Sugars 38.0g
Protein 70.0g	0%

Vitamin D 0IU	0%
Calcium 434.7mg	0%
Iron 28.0mg	0%
Potassium 6350.9mg	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: 14.5%

Protein: 14.1%

Carbs: 71.4%