Gut Friendly Vegan Masala Dosa

Total time9 hr 15 min

Prep time30 min

Cook time45 min

Few dishes are as satisfying to make from scratch as this South Indian classic, where a naturally fermented, crispy crepe wraps around a warmly spiced potato filling. The magic starts with soaking rice and urad dal overnight, then letting the blended batter ferment until it turns faintly tangy — that slow fermentation process is exactly what makes this dish so friendly to a sensitive gut, since it breaks down starches and produces beneficial cultures before the batter ever hits the pan. The result is a thin, golden, audibly crisp dosa that's light on the stomach despite being deeply satisfying. The potato masala inside is built on Yukon Golds, fresh ginger, turmeric, and a bloom of mustard seeds and curry leaves in hot oil — whole, recognizable ingredients with no hidden additives or processed fillers to worry about. A blended coconut chutney, finished with a quick tempering of mustard seeds and dried chile, adds cooling contrast to every bite. Everything here is entirely plant-based, relying on fermentation and whole foods rather than anything artificial to deliver bold, complex flavor. It takes a little planning ahead, but the process is mostly hands-off, and the payoff is a restaurant-worthy meal you made entirely at home.

About Fig

Fig 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
Yukon Gold Potatoes Kroger® Yukon Gold Potatoes Fresh Organic Yukon Gold Potatoes Organic Yellow Creamer Potatoes Organic Yukon Gold Potatoes
See all
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!