Nut-Free Masala Dosa

Discover the irresistible joy of Nut-Free Masala Dosa, a wholesome and allergen-friendly twist on the classic South Indian favorite! This recipe features a perfectly fermented batter made from rice, urad dal, and chana dal, creating golden, crispy dosas without the need for nuts. A flavorful potato filling, seasoned with aromatic spices like cumin, mustard seeds, and turmeric, takes center stage, complemented by the zest of lemon juice and the freshness of cilantro. Ideal for breakfast, lunch, or dinner, this dish is a delicious blend of crunch and comfort, served best with coconut chutney or hearty sambar. Whether you're new to dosa-making or a seasoned pro, this nut-free version is a must-try for any food lover seeking flavorful, allergen-conscious meal options!

Nutriscore Rating: 74/100

Prep Time:540 mins

Cook Time:60 mins

Total Time:600 mins

Servings: 4

Ingredients

• 1.5 cups Rice
• 0.5 cups Urad dal
• 0.25 cups Chana dal
• 0.5 teaspoons Fenugreek seeds
• 3 cups Water
• 1 teaspoons Salt
• 2 medium Potatoes
• 1 medium Onion
• 1 Green chili
• 1 teaspoon (grated) Ginger
• 0.5 teaspoons Mustard seeds
• 0.5 teaspoons Cumin seeds
• 0.25 teaspoons Turmeric powder
• 3 tablespoons Oil
• 6 leaves Curry leaves
• 1 tablespoon Lemon juice
• 2 tablespoons Fresh cilantro

Directions

Step 1

Rinse the rice, urad dal, chana dal, and fenugreek seeds thoroughly in water until the water runs clear. Soak them all together in 3 cups of water for at least 4 to 6 hours, or overnight for best results.

Step 2

Drain the soaked rice and lentils, and then grind them into a smooth batter using a blender, adding water as needed to achieve a pouring consistency. Cover and allow to ferment in a warm place overnight or until the batter has doubled in volume.

Step 3

Once fermented, stir the batter and add salt. Mix well and set aside.

Step 4

Peel and boil the potatoes until fork-tender. Mash them roughly and set aside.

Step 5

Heat 1 tablespoon of oil in a pan over medium heat. Add mustard seeds and cumin seeds. Once they begin to splutter, add finely chopped onions, green chili, and grated ginger. Sauté until the onions are translucent.

Step 6

Add curry leaves and turmeric powder and mix well. Then add the mashed potatoes and salt. Stir to combine all ingredients thoroughly. Cook for 2-3 minutes. Add lemon juice and chopped cilantro. Mix well and turn off the heat. Set the potato filling aside.

Step 7

Heat a non-stick skillet or a dosa tawa over medium heat. Lightly grease it with a few drops of oil.

Step 8

Pour a ladleful of the dosa batter onto the center of the tawa. Quickly spread it in a circular motion to form a thin pancake.

Step 9

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

Step 10

Place a portion of the potato filling in the center of the dosa. Fold the dosa over the filling and serve hot with chutney or sambar.

Step 11

Repeat the process with the remaining batter and filling.

Nutrition Facts

Serving size	1773.2 grams (1773.2g)

Amount per serving	% Daily Value*
Calories	1649

Total Fat 47.90g	61%
Saturated Fat 4.00g	20%
Polyunsaturated Fat 0.20g
Cholesterol 0mg	0%
Sodium 3076mg	134%
Total Carbohydrate 256.80g	93%
Dietary Fiber 39.90g	143%
Total Sugars 15.30g
Protein 55.00g	110%

Vitamin D 0IU	0%
Calcium 394mg	30%
Iron 21mg	115%
Potassium 4230mg	90%

*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: 25.7%

Protein: 13.1%

Carbs: 61.2%