Cinnamon Free Vegan Masala Dosa
Masala dosa is one of those dishes that feels like a true labor of love — and the results are absolutely worth every step. The batter starts with soaked rice and urad dal that ferment overnight into something wonderfully tangy, then gets spread paper-thin on a hot skillet until the edges crisp up and the surface turns golden and lacy. Inside, a chunky potato masala seasoned with mustard seeds, cumin, curry leaves, fresh ginger, and turmeric delivers bold, savory warmth in every bite. The whole dish is completely plant-based, relying on nothing but whole grains, lentils, fresh aromatics, and good oil — no animal products, no hidden additives to second-guess. A bright coconut chutney made with fresh ginger, green chile, and a quick tempering of mustard seeds and curry leaves rounds everything out with cool, herby contrast. Warm spices like turmeric and cumin do all the heavy lifting here, so the flavor is deeply complex without any need for cinnamon or similar sweet spices that can sneak into unexpected places. This is the kind of recipe that rewards patience — the overnight ferment, the careful spreading technique — and pays you back with something genuinely spectacular.
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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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