Vegan masala dosa

Vegan masala dosa is a crispy South Indian crepe filled with a spicy potato filling and topped with chilli sauce or coconut chutney. Naturally gluten-free.

DOSA BATTER (must make 48 hrs in advance)

300 g / 1½ cups basmati rice
100 g / heaped ½ cup urid dal (split husked black lentils), I used unhusked
½ tsp fenugreek seeds
1 tsp salt


4 medium potatoes
2 tbsp vegetable oil
1 tsp black mustard seeds
10 fresh or dried curry leaves
1 large onion, diced finely
2 small green chillies, diced finely
3 garlic cloves, diced finely
2.5 cm / 1″ ginger root, diced finely
1 tsp ground turmeric
chilli flakes or powder, to taste
1/3 cup frozen peas
½ tsp salt, adjust to taste
2 tbsp cashew nuts, pan-roasted
fresh coriander, to serve
sambal oelek, to serve


100 g / 1 cup desiccated coconut
1-2 tsp finely grated ginger root
1 small green chilli, deseeded
salt, to taste
juice of ½ lime
2 tsp vegetable oil
½ tsp black mustard seeds
½ tsp cumin seeds
4 dried curry leaves


1. Place rinsed basmati rice in a large bowl. In a smaller bowl, place dal and fenugreek seeds. Fill both bowls with water so that the dry ingredients are well covered and set aside for 8 hours (or overnight) to soak.
2. The next day, place drained (don’t throw away the soaking water just yet as it will come in handy) rice, dal and fenugreek seeds in a blender. Add ¾ cup / 180 ml of soaking liquid and salt and blend until super smooth. Place the batter in a large bowl, cover with a piece of cling film (glad wrap) and set aside in a warm place (for about 8 hours / overnight) so that the batter ferments.
Full instructions recipe visit:

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