Almond Free Vegan Masala Dosa
Masala dosa is one of those dishes that feels like pure comfort the moment it hits the table — a shatteringly crisp, golden crepe wrapped around a warmly spiced, chunky potato filling. The batter starts with just rice, urad dal, fenugreek seeds, and salt, soaked and then fermented until it develops that signature faint tang that makes each dosa taste alive. No nuts of any kind appear anywhere in this recipe, so you can cook and serve it with complete confidence, whether you're feeding someone with a tree nut allergy or simply avoiding almonds by choice. The potato masala is the real soul of the dish — turmeric-golden, fragrant with curry leaves and mustard seeds, and studded with green chile and fresh ginger for a filling that's bold without being overwhelming. On the side, a blended coconut chutney gets finished with a quick tempering of mustard seeds, curry leaves, and dried red chile, adding a cool, slightly smoky contrast to the crispy dosa. The technique of spreading the batter in a thin spiral on a hot skillet takes one or two practice rounds, but once you get the motion down, the results are genuinely restaurant-quality. Serve them straight from the pan while they're still crackling — these do not wait.
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Learn more →Ingredients
4 servings
For the dosa batter
- 2 cups long-grain white rice
- ½ cup urad dal (split black lentils)
- ¼ tsp fenugreek seeds
- 1 tsp salt
For the potato masala
- 1 ½ lb yukon gold potatoes (about 4 medium), peeled and cut into 1-inch chunks
- 3 tbsp neutral oil (such as canola or sunflower), divided
- 1 tsp mustard seeds
- ½ tsp cumin seeds
- 10 fresh curry leaves
- 1 medium yellow onion, finely diced
- 2 green chiles (such as serrano or thai), thinly sliced
- 1 tbsp fresh ginger, finely grated
- ½ tsp ground turmeric
- 1 tsp salt
- 2 tbsp fresh cilantro, roughly chopped
For cooking
- 2–3 tbsp neutral oil, for cooking the dosas
For the coconut chutney
- 1 cup fresh or frozen grated coconut (or unsweetened desiccated coconut)
- 1 green chile, roughly chopped
- 1 tbsp fresh ginger, roughly chopped
- ½ tsp salt
- ⅓ cup water
- 1 tbsp neutral oil
- ½ tsp mustard seeds
- 5 fresh curry leaves
- 1 dried red chile
Instructions
- 1
Rinse the rice and urad dal separately under cold water until the water runs clear. Combine them in a large bowl with the fenugreek seeds and cover with cold water by at least 2 inches. Soak for 6–8 hours or overnight at room temperature.
- 2
Drain the soaked rice and dal. Working in two batches if needed, blend the rice with just enough fresh cold water (start with 1/2 cup per batch) until the batter is smooth but with a very slight graininess — it should pour like thick cream. Blend the dal and fenugreek separately until completely smooth and airy, adding water a tablespoon at a time. Combine both in the large bowl, stir in the salt, and mix well. Cover and let the batter ferment at room temperature for 8 hours, until it has risen slightly and smells faintly tangy. (In a cold kitchen, place the covered bowl in an oven with just the light on.)
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