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Masala Dosa Recipe (Vegan)

Masala dosa is a variation of the popular South Indian dosa, which has its origins in Udupi cuisine of Karnataka. It is made from rice, lentils, potato, fenugreek, ghee and curry leaves, and served with chutneys and sambar. It is popular in South India, it can be found in all other parts of the country and overseas.

Here is a great recipe to make Masala Dosa from scratch!



 

For the Batter (2 serves)

  • 6 cup sona masoori rice
  • 1 tsp methi / fenugreek seeds
  • water (for soaking)
  • 2 cup urad daal
  • 4 tbsp toor dal
  • 4 tbsp chana dal
  • 2 cup poha  (rinsed)

For Aloo (Potato Filling)

  • 4 tbsp oil
  • 2 tsp mustard
  • 2 tsp urad dal
  • 2 tsp chana dal
  • 2 dried red chilli
  • few curry leaves
  • pinch hing / asafoetida
  • 4 chilli (finely chopped)
  • 2 inch ginger (finely chopped)
  • 2 onion (sliced)
  • 0.5 tsp turmeric
  • 2 tsp salt
  • 6 potato (boiled & mashed)
  • 4 tbsp coriander (finely chopped)
  • 4 tbsp lemon juice
Instructions:

dosa batter preparation:

  • firstly, in a large bowl take 3 cup sona masuri rice and ½ tsp methi.
  • rinse well and soak in enough water for 6 hours (Soaking overnight would get the best results!)
  • in another bowl take 1 cup urad dal, 2 tbsp toor dal and 2 tbsp chana dal.
  • rinse well and soak in enough water for 2 hours.
  • after soaking dal for 4-6 hours, drain off the water and transfer to the grinder. you can also grind in mixer if you do not have access to a grinder.
  • add water as required and blend to smooth paste.
  • scrape sides. the smooth and fluffy batter will be ready after 40 minutes.
  • transfer the batter to a large vessel and keep aside.
  • in the same grinder add soaked rice and 1 cup rinsed poha.
  • add water slowly and scrape the sides. blend to a coarse paste.
  • transfer the rice batter to the same urad dal batter.
  • mix well making sure everything is well combined.
  • ferment in a warm place for at least 8 hours or until the batter doubles in volume. if you are living in a cold climate, then you can place the batter in the warm oven (just heat the oven until it turns slightly warm and then turn off) to ferment.
  • once the batter is well fermented, mix gently, without disturbing the air pockets.
  • transfer 4 cups of fermented batter to a small bowl and add 1 tsp salt.
  • mix well until the salt is well combined. masala dosa batter is ready. keep aside.

 

aloo bhaji preparation:

  • firstly, in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, 1 dried red chilli, few curry leaves, pinch hing.
  • now add 2 chilli and 1 inch ginger. saute well.
  • also, add 1 onion and saute until onions shrink slightly.
  • further, add ¼ tsp turmeric and 1 tsp salt. saute well.
  • now add 3 potato and mix well, mash slightly making sure everything is well combined.
  • turn off the flame and add 2 tbsp coriander and 2 tbsp lemon juice.
  • mix well and aloo bhaji for masala dosa is ready. keep aside.

 

masala dosa preparation:

  • firstly, add a ladleful of batter on hot tawa.
  • spread as thin as possible making a crispy dosa.
  • take 1 tsp of butter and spread uniformly.
  • also, place 2 tbsp of prepared aloo masala in the centre.
  • roast until the dosa turns golden brown and crisp.
  • scrape the sides of dosa and roll the dosa.
  • finally, masala dosa recipe is ready to serve with coconut chutney and sambar

MA KA TIPS!

1.) You can soak and grind all ingredients together for the dosa batter. The longer you soak, the better!

2.) You can freeze any leftover batter, ready to use the next time you cook!

NUTRITION

Calories: 40kcal Carbohydrates: 6Protein: 2Fat: 1Saturated Fat: 1Sodium: 81mg Potassium: 20mg Fiber: 2Sugar: 1Vitamin A: 36IU Vitamin C: 6mg Calcium: 9mg Iron: 1mg

 

Get the ingredients pack below (Excludes Olive Oil, Fresh Ginger, Onions, Potatos, Fresh Coriander, and Lemon Juice - which can be purchased from your local vegetable market):