Gelatin Free Vegan Masala Dosa
Masala dosa is one of those dishes that manages to be simultaneously crispy, fragrant, and deeply satisfying — a paper-thin fermented crepe wrapped around a warmly spiced potato filling that hits every note at once. Everything here is built from whole, plant-based ingredients, so there's nothing hidden to worry about: the batter is just rice, urad dal, fenugreek seeds, and salt, fermented low and slow until it develops that signature tangy depth. The potato masala gets its character from mustard seeds popping in hot oil, fresh curry leaves, green chiles, and turmeric — simple pantry staples that come together into something genuinely craveable. The coconut chutney alongside is blended smooth and finished with a quick tempering of mustard seeds and dried red chile, adding a cool, nutty contrast to the crisp dosa. Because the entire recipe relies on fermentation and whole spices rather than any processed additives or animal-derived setting agents, it's naturally free of gelatin and similar ingredients without any substitutions required. The trickiest part is patience — the batter needs its overnight soak and ferment — but the actual cooking goes quickly once you're set up. Pull this out for a weekend brunch or a dinner that feels genuinely special, and serve everything piping hot straight from the pan.
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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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