-
600
minPrep Time -
60
minCook Time -
660
minReady in -
perYield -
250
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dinner
- Allergens:
- Seasons:
- Cuisines:
- Courses:
Recipe Description
The Classic Vegan Masala Dosa is a savory, crisp crepe made from fermented rice and lentil batter, filled with a spiced potato filling. This iconic South Indian dish is beloved for its complex flavors and satisfying texture. The fermentation of the batter lends a slight tanginess to the dosa, perfectly complementing the warmth of the spices within the potato masala. This recipe embraces the traditional preparation methods, while ensuring all ingredients are plant-based, making it a delightful option for vegans. The process, though time-consuming, is deeply rewarding, offering a taste of Indian culinary tradition that’s both healthful and aromatic. Perfect for a wholesome breakfast or a hearty dinner, each bite of this vegan masala dosa takes you on a flavorful journey through the spices and regions of India.
Ingredients
- 1/4 cup urad dal (split black lentils)
- 2 tablespoons fenugreek seeds
- Salt to taste
- Water as needed for batter
- 3 large potatoes
- 1 onion, thinly sliced
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 2 green chilies, finely chopped
Steps:
- Rinse and soak rice, urad dal, and fenugreek seeds in water for 6-8 hours.
- Drain the soaking water and grind the mixture into a smooth batter, adding water as necessary. Allow to ferment overnight in a warm place.
- For the filling, boil potatoes until tender, peel and mash. Set aside.
- Heat oil in a pan, add mustard seeds, and let them splutter. Add sliced onions, green chilies, and curry leaves, sautéing until onions are golden.
- Mix in turmeric powder, mashed potatoes, and salt, combining well. Cook for an additional 2-3 minutes then set aside.
- Place a portion of the filling inside the dosa and fold. Serve hot with coconut chutney and sambar.
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Cuisines, Dairy-Free, Dinner, Indian, Savory | No Comments » on Vegan Masala Dosa