Walnut Free Vegan Masala Dosa
Masala dosa is one of those dishes that feels like a true labor of love — crispy, golden crepes wrapped around a warmly spiced potato filling, served alongside a bright, cooling coconut chutney. The batter starts with soaked rice and urad dal that ferment overnight, developing a subtle tang that gives each dosa its signature crackle and depth. Every single ingredient in this recipe is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden additions sneaking into your meal. The potato masala is built on a tempered base of mustard seeds, cumin, curry leaves, and fresh ginger, with turmeric lending that gorgeous golden hue and a gentle earthiness. The coconut chutney comes together in minutes in a blender, then gets finished with a quick tarka of popping mustard seeds and a dried red chile for a smoky, aromatic kick. Getting the dosa thin and crisp is the one skill to practice — the spiral spreading motion with the ladle is the key, and it gets easier with every round. This is the kind of recipe that rewards patience and fills the kitchen with the kind of fragrance that makes everyone wander in asking what's cooking.
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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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