Vegan Masala Dosa - Indian Street Food Recipes

urad dal

🥗Healthier: moong dal

💰Cheaper: split peas

Moong dal is lighter and easier to digest.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes add a unique flavor and nutrients.

curry leaves

💰Cheaper: bay leaves

Bay leaves can provide a similar aromatic quality.

mustard seeds

💰Cheaper: black sesame seeds

Black sesame seeds can be a cost-effective substitute.

Wash the rice, chickpeas, and black lentils thoroughly until the water runs clean, discarding the cloudy water repeatedly.

Soak the cleaned rice, chickpeas, and black lentils in fresh filtered water for 5 hours.

After soaking, blend the mixture with enough water to reach the level of the rice until almost creamy, leaving some granules.

Place the blended mixture into a clean bowl and mix gently with your hands to aid fermentation.

Cover the bowl with plastic wrap and let it sit on the counter for 12 hours to ferment.

After fermentation, add 1 teaspoon of salt and 3 tablespoons of filtered water to the batter, mixing gently to achieve a pourable but thick consistency.

In a pan, melt 1.5 tablespoons of coconut oil and heat it well before adding 1 teaspoon of brown mustard seeds, stirring until they pop.

Add a large chunk of fresh ginger and 2 green chilies to the pan, cooking for about 1 minute.

Add 2 chopped onions and 1.5 teaspoons of turmeric powder, cooking until the onions are translucent (about 7 minutes).

Add 8 boiled and peeled small potatoes cut into slices, along with 1.5 teaspoons of chili powder and salt to taste, mixing well.

Add a little water to bind the ingredients and cook for about 5 minutes, stirring continuously.

If the mixture sticks to the pan, add about half a liter of water to deglaze and continue mashing the potatoes until the desired consistency is reached after about 10 minutes of cooking.

Turn off the heat and let the potato filling cool down.

Heat a large frying pan to 150 degrees Celsius and splash some cold water onto it, wiping it off with a tea towel.

Pour a ladle of dosa batter into the center of the pan and spread it in circular motions, watching for bubbles to form.

Once the edges start to dry, drizzle olive oil around the dosa.

Add some coriander and a portion of the potato filling to the dosa, loosening the edges to prevent sticking.

Roll the dosa and let it cook on the bottom for a moment before cutting it in half.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary