Wheat Free Vegan Masala Dosa

Total time9 hr 15 min

Prep time30 min

Cook time45 min

Masala dosa is one of those dishes that feels almost magical — a paper-thin, golden-crisp crepe wrapped around a warmly spiced, chunky potato filling, served alongside a bright coconut chutney. The entire thing is built from rice, lentils, potatoes, fresh aromatics, and coconut, so there's not a trace of wheat anywhere in the process. That makes it a genuinely satisfying option when you're craving something substantial and deeply flavorful without having to swap out or modify a single ingredient. The batter gets its structure from soaked long-grain rice and urad dal, fermented overnight until slightly tangy — that fermentation is what gives each dosa its characteristic crispness and subtle depth. The potato masala is the kind of filling that could honestly stand on its own: turmeric-golden, studded with mustard seeds, curry leaves, green chile, and fresh ginger, with just enough cilantro to brighten the whole thing. The coconut chutney, tempered with mustard seeds and a dried red chile, adds a cooling, nutty contrast that ties every bite together. This is weekend cooking that rewards patience, but the results are absolutely worth clearing your schedule for.

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
Ben's Original Parboiled Long Grain White Enriched Dry Rice Box - 2 Lb Mahatma Extra Long Enriched Rice In Bag - 2 Lb Mahatma Extra Long Enriched Rice In Bag - 5 Lb Goya Canilla Rice Enriched Extra Long Grain Enriched - 5 Lb Lundberg Family Farms Gourmet Rice, Organic, Long Grain, White
See all
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!