Gluten-Free Masala Dosa

Delight in the crispy, golden perfection of a Gluten-Free Masala Dosa, a wholesome South Indian crepe packed with vibrant flavors and textures! This recipe combines fermented rice and urad dal batter with a hint of fenugreek for a naturally gluten-free base, ensuring a light and airy dosa. Filled with a spiced potato masala featuring turmeric, mustard seeds, curry leaves, and a zing of green chili, this dish is bursting with authentic Indian aromas. Perfect for breakfast, lunch, or dinner, this dosa pairs beautifully with coconut chutney and sambar, making it a balanced, flavorful, and satisfying meal that's both gluten-free and utterly irresistible. Whether you're new to Indian cuisine or a seasoned fan, this recipe is a must-try!

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 1.5 cups Rice
• 0.5 cups Urad Dal (Split Black Gram)
• 1 teaspoon Fenugreek Seeds
• 4 medium Potatoes
• 1 large Onion
• 2 small Green Chili
• 1 teaspoon Ginger
• 1 teaspoon Mustard Seeds
• 1 teaspoon Turmeric Powder
• 10 leaves Curry Leaves
• 3 tablespoons Oil
• 1 teaspoon Salt
• 2 cups Water

Directions

Step 1

Rinse rice and urad dal under running water thoroughly. In a bowl, soak rice and fenugreek seeds with enough water for about 6 hours. In a separate bowl, soak urad dal for the same duration.

Step 2

Drain the water from the urad dal and grind it into a smooth batter using a little water, about half a cup, until it reaches a smooth and fluffy consistency.

Step 3

Repeat the process for rice and fenugreek seeds, using some water, until it's smooth.

Step 4

Mix both the batters thoroughly in a large bowl. Add salt, mix well, and let it ferment overnight or for about 8 hours in a warm place.

Step 5

Peel and boil potatoes until tender. Once cooled, mash them coarsely.

Step 6

Heat 2 tablespoons of oil in a pan. Add mustard seeds and let them splutter. Add curry leaves and sauté for a few seconds.

Step 7

Add finely chopped onion, green chili, and ginger. Sauté until onions are translucent.

Step 8

Add turmeric powder, stir well, and then add the mashed potatoes. Mix everything well and cook for 2-3 minutes. Remove from heat and set aside.

Step 9

Heat a non-stick tawa or skillet on medium-high heat. Spread a few drops of oil evenly on it.

Step 10

Pour a ladleful of the dosa batter on the skillet and spread it in a circular motion to form a thin dosa.

Step 11

Drizzle a few drops of oil around the edges and cook until the dosa turns golden brown and crispy.

Step 12

Place a portion of the potato masala on one half of the dosa and fold it over.

Step 13

Serve hot with coconut chutney and sambar.

Nutrition Facts

Serving size	1901.7 grams (1901.7g)

Amount per serving	% Daily Value*
Calories	1901

Total Fat 47.30g	61%
Saturated Fat 3.80g	19%
Polyunsaturated Fat 0.20g
Cholesterol 0mg	0%
Sodium 3087mg	134%
Total Carbohydrate 323.10g	117%
Dietary Fiber 42.90g	153%
Total Sugars 20.40g
Protein 56.90g	114%

Vitamin D 0IU	0%
Calcium 401mg	31%
Iron 23mg	127%
Potassium 5943mg	126%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.9%

Protein: 11.7%

Carbs: 66.4%