Pecan Free Vegan Masala Dosa
Masala dosa is one of those dishes that feels like a true labor of love — and the payoff is absolutely worth it. The batter starts with soaked rice and urad dal, fermented overnight until it develops that signature faint tang, then gets spread into a paper-thin, deeply golden crepe that shatters at the edges when you bite in. The filling is a warmly spiced potato masala loaded with mustard seeds, curry leaves, fresh ginger, and green chiles, all roughly crushed together into a chunky, cohesive mixture that's savory and satisfying in every bite. A bright, blended coconut chutney finished with a sizzling tempering of mustard seeds and dried red chile rounds everything out and gives you something cool and fragrant to dip into between bites. Every component here is built entirely from whole grains, legumes, fresh vegetables, and plant-based oils, so there's no need to scan labels or worry about cross-contact with tree nuts. This is the kind of recipe that rewards patience — the overnight soak and ferment do most of the heavy lifting — and the result tastes like something you'd order at a beloved South Indian restaurant, made entirely in your own kitchen.
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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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