Nut-Free Mysore Dosa

Delight your taste buds with this vibrant, *Nut-Free Mysore Dosa*, a South Indian favorite reimagined without any nuts for a fully inclusive culinary experience. This recipe features a perfectly fermented batter made from rice, urad dal, and chana dal, creating crisp, golden dosas that are both gluten-free and vegan. Each dosa is layered with a fiery homemade Mysore paste and stuffed with a flavorful spiced potato filling enriched with aromatic curry leaves, cumin, and turmeric. Ideal for breakfast, brunch, or a satisfying dinner, this dosai pairs beautifully with coconut chutney and sambar for a complete, authentic meal. Whether you're catering to dietary preferences or simply craving a delicious twist on the classic Mysore dosa, this nut-free version is guaranteed to be a crowd-pleaser.

Nutriscore Rating: 76/100

Prep Time:60 mins

Cook Time:30 mins

Total Time:90 mins

Servings: 4

Ingredients

• 2 cups Rice
• 0.5 cup Urad Dal (split black gram)
• 0.25 cup Chana Dal (split chickpeas)
• 0.5 tsp Fenugreek Seeds
• 1.5 tsp Salt
• 4 tbsp Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 2 pieces Green Chilies, chopped
• 0.25 tsp Asafoetida (hing)
• 1 medium Onion, finely chopped
• 3 medium Potatoes, boiled and mashed
• 0.5 tsp Turmeric Powder
• 2 tbsp Coriander Leaves, chopped
• 10 leaves Curry Leaves
• 1 tsp Red Chili Powder
• 1 medium Tomato, chopped
• 1 inch piece Ginger, grated

Directions

Step 1

Rinse 2 cups of rice, 0.5 cup urad dal, 0.25 cup chana dal, and 0.5 tsp fenugreek seeds in water a few times until the water runs clear.

Step 2

Soak the rice and dal mixture in sufficient water for at least 4 hours or overnight.

Step 3

Drain the soaked mixture and blend into a smooth batter using water as required. The batter should be of thick but pourable consistency.

Step 4

Transfer the batter to a large bowl, add 1 tsp salt, and mix well. Cover and let it ferment at room temperature for 8-12 hours or until it doubles in size and turns bubbly.

Step 5

Heat 2 tbsp oil in a pan, add 1 tsp mustard seeds and let them crackle. Add 1 tsp cumin seeds, 2 chopped green chilies, a pinch of hing, and 10 curry leaves. Sauté for a minute.

Step 6

Add 1 medium chopped onion, 1 inch grated ginger, and sauté until onions become translucent.

Step 7

Add 3 medium boiled and mashed potatoes, 0.5 tsp turmeric powder, 1 medium chopped tomato, and mix well.

Step 8

Add salt to taste and 2 tbsp chopped coriander leaves. Mix everything well and cook for another 3-4 minutes. Set aside the potato filling.

Step 9

Make the Mysore paste by blending 1 tsp red chili powder with a little water to form a thick paste.

Step 10

To make the dosas, heat a non-stick pan or tawa over medium heat. Once hot, lightly grease it with oil.

Step 11

Pour a ladleful of batter in the center and spread it outwards in a circular motion to form a thin pancake.

Step 12

Drizzle some oil around and on the dosa. Allow it to cook until the edges start peeling off and the base becomes golden brown.

Step 13

Spread a spoonful of Mysore paste evenly on the dosa and place a portion of the potato filling on one side.

Step 14

Fold the dosa over the filling and remove from the pan.

Step 15

Repeat with the remaining batter and filling. Serve hot with coconut chutney and sambar.

Nutrition Facts

Serving size	1029.3 grams (1029.3g)

Amount per serving	% Daily Value*
Calories	1710

Total Fat 64.60g	83%
Saturated Fat 4.90g	25%
Polyunsaturated Fat 0.20g
Cholesterol 0mg	0%
Sodium 4409mg	192%
Total Carbohydrate 238.70g	87%
Dietary Fiber 37.90g	135%
Total Sugars 17.10g
Protein 52.20g	104%

Vitamin D 0IU	0%
Calcium 336mg	26%
Iron 20mg	113%
Potassium 2940mg	63%

*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: 33.3%

Protein: 12.0%

Carbs: 54.7%