Introduction
A classic South Indian crepe made from fermented rice and lentil batter, filled with a spiced potato masala. This plant-based version is naturally vegan and bursting with flavor.
Why You’ll Love This Recipe
This recipe delivers crispy, golden crepes with a savory, comforting filling. The fermentation process adds a delightful tang and makes the dosas light and digestible.
Ingredients
- For the Dosa Batter: 2 cups parboiled rice, 1/2 cup urad dal (split black gram), 1/4 teaspoon fenugreek seeds, Salt to taste, Water for soaking and grinding
- For the Potato Masala: 4 medium potatoes (boiled and mashed), 1 tablespoon coconut oil, 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, 1 large onion (finely chopped), 2 green chilies (finely chopped), 1 inch ginger (grated), 1 sprig curry leaves, 1/2 teaspoon turmeric powder, Salt to taste
- For Cooking: 1/4 cup coconut oil for greasing the pan
Instructions
- Soak the rice, urad dal, and fenugreek seeds separately in water for 6 hours. Drain and grind each to a smooth batter using fresh water. Combine the batters, add salt, and let ferment in a warm place for 8-12 hours until bubbly.
- Heat coconut oil in a pan. Add mustard and cumin seeds. Once they splutter, add onions, green chilies, ginger, and curry leaves. Sauté until onions are soft.
- Add turmeric powder and salt to the pan. Mix in the mashed potatoes. Cook for 5 minutes, stirring occasionally. Set the masala aside.
- Heat a non-stick skillet or dosa tawa over medium heat. Pour a ladle of batter in the center and spread it outward in a circular motion to form a thin crepe.
- Drizzle a little oil around the edges. Cook until the bottom is golden and crisp. Place a portion of potato masala in the center.
- Fold the dosa over the filling. Serve immediately. Repeat with remaining batter and masala.
Nutrition Information
Serving Size: 4 servings
Calories: 385
Protein: 12g
Serving Suggestions
Serve hot with coconut chutney and sambar for a complete meal.
Recipe Variations
For a different filling, try a mix of sautéed vegetables like carrots and peas. You can also make plain dosas without filling.
Chef’s Tips
Ensure the batter is fermented well for the best texture. The skillet must be hot before pouring the batter to achieve crispiness.
Recipe Details
Prep Time: 30 minutes (plus soaking and fermentation time)
Cook Time: 25 minutes