Carrageenan Free Vegan Masala Dosa
Few dishes hit the way a perfectly crisp dosa does — shatteringly thin on the outside, packed with warmly spiced potato filling, and served alongside a bright, cooling coconut chutney. What makes this version especially satisfying is that every component is built entirely from whole, recognizable ingredients: rice, lentils, fresh aromatics, and real coconut, with no processed additives or stabilizers hiding anywhere in the mix. That matters because carrageenan has a way of sneaking into store-bought chutneys, coconut products, and even some packaged dosa batters, making homemade the far safer and honestly far tastier route. The batter starts with a long soak and a slow ferment, which develops that signature faint tang and gives the dosa its characteristic crispness without any shortcuts. The potato masala is layered with mustard seeds, curry leaves, green chile, and turmeric — humble ingredients that come together into something deeply aromatic and satisfying. The coconut chutney gets a finishing pour of tempered oil with popping mustard seeds and a darkened dried red chile, which transforms a simple blend into something restaurant-worthy. This is the kind of recipe that takes a little planning but rewards you with a meal that feels genuinely special.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.)
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!