Oats Free Vegan Masala Dosa
Masala dosa is one of those dishes that rewards patience — the overnight soak, the slow ferment, the careful spread of batter across a screaming-hot pan — and every step is completely worth it. The batter is built from just rice, urad dal, fenugreek seeds, and salt, so there's nothing hidden here that could trip up anyone avoiding grains like oats. What you get is a shatteringly crisp, golden crepe wrapped around a warmly spiced potato filling fragrant with mustard seeds, curry leaves, fresh ginger, and turmeric. The filling is chunky and satisfying rather than smooth, with a little heat from green chiles and brightness from fresh cilantro. On the side, a coconut chutney tempered with popping mustard seeds and a dried red chile ties the whole plate together in the most addictive way. This is naturally free of any oat-based thickeners or fillers — every component is straightforward and made entirely from scratch. Serve the dosas straight from the pan while they're still crackling, because they wait for no one.
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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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