Vegetarian Vegan Masala Dosa
Few dishes deliver the kind of textural drama that a properly made masala dosa does — a paper-thin, lacquer-crisp crepe folded around a warmly spiced, chunky potato filling. The batter starts with soaked rice and urad dal, fermented overnight until faintly tangy, which is what gives the dosa that signature crunch and subtle depth you simply cannot fake with shortcuts. The potato masala is built on a tempered base of mustard seeds, cumin, curry leaves, and green chiles, with turmeric and fresh ginger folded in before the potatoes are roughly crushed into the mix — chunky, cohesive, and deeply savory. A fresh coconut chutney, finished with a sizzling pour of tempered oil, rounds out the plate with cool, herby contrast. Every single component here is entirely plant-based, so there is no need to swap or substitute a thing — this is the real deal from start to finish. It takes some advance planning between the soaking and fermentation steps, but the actual cooking is straightforward and the payoff is enormous. Serve the dosas straight from the pan while they are still crackling hot for the full experience.
About FigFig 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
- 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!