Chestnut Free Vegan Masala Dosa
Masala dosa is one of those dishes that feels like a full event — crispy, golden crepes wrapped around a warmly spiced potato filling, served with a bright coconut chutney that ties everything together. The batter is a simple blend of soaked rice and urad dal that ferments overnight into something tangy and alive, giving each dosa its signature crunch and depth. The potato masala gets its character from mustard seeds popped in hot oil, fresh curry leaves, green chiles, and turmeric — humble ingredients that build into something genuinely craveable. Every component here is naturally plant-based and free from tree nuts of any kind, so there's no need to scrutinize labels or swap anything out. The coconut chutney comes together in a blender and gets finished with a quick tempering of mustard seeds and dried red chile, which adds a smoky, aromatic punch in under a minute. Getting the dosa thin and crisp is mostly a matter of confidence with the ladle — a quick spiral motion and a hot pan do most of the work. This is the kind of recipe that looks impressive on the plate but rewards anyone willing to plan a day ahead for the soak and ferment.
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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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