Okay foodies, let’s talk dosas! But not just any dosas – we’re diving deep into the world of the Vegan Masala Dosa. Now, I know what you might be thinking: ‘Dosa? Isn't that a bit complicated?’ And while it's true, the full process is a labor of love, I promise you, it is SO worth it! Plus, most of the time is hands off anyway!
Think of it as a culinary adventure, a journey into the heart of South Indian cuisine, where simple ingredients are transformed into something truly magical. And the best part? This version is entirely plant-based, keeping it healthy and nutritious for everyone!
From the Heart of My Kitchen (Well, Almost!)
So, you might have noticed, things have been a little quiet on the blog recently. That’s because we, the adventurous souls, have packed our bags (again!) and moved across the globe to the UK! Yes, the weather might be a bit different from a Greek Island, but the food scene here? Oh. My. Goodness. It’s a treasure trove of amazing ingredients, and I am ready to create new recipes for you all!
As you can imagine, moving and unpacking takes time. It's a little chaotic right now, and we have a cat, Tina who seems to find new ways to keep us on our toes! I swear she was a secret agent in a previous life! One thing is certain, until we get settled, our lives and my cooking will be a little crazy. So while we are still setting up our new home, and all the chaos that brings, I'm sharing with you all, an old favourite of mine – this Vegan Masala Dosa recipe. This recipe is originally from one of my favourite cook books Vegan Street Food by Jackie Kearney.
The Dosa Deconstructed
Now, about these dosas. If you’ve never had one before, imagine a thin, crispy crepe, but with a slightly tangy, fermented flavor. That's the magic of the dosa batter! It's made from rice and lentils, soaked, blended, and left to ferment (the secret is that 24 hour ferment!). The result is a light, bubbly, tangy batter that fries up beautifully golden.
But a dosa is only as good as its filling, and we’re not skimping here! The potato masala is a flavour explosion! It is packed with spices like mustard seeds, curry leaves, turmeric, and green chilies, all mingling together in a warm, fragrant hug. Then, we add some sweetness with peas and some crunch with pan-roasted cashews. Divine! And let's not forget that creamy, zingy, coconut chutney on the side, which you simply HAVE to try!
Ready to Get Started?
Let’s get cooking!
Ingredients
Dosa Batter (must make 24 hrs in advance)
- 300g / 1½ cups basmati rice
- 100g / heaped ½ cup urid dal (split husked black lentils), I used unhusked
- ½ tsp fenugreek seeds
- 1 tsp salt
Filling
- 4 medium potatoes
- 2 tbsp vegetable oil
- 1 tsp black mustard seeds
- 10 fresh or dried curry leaves
- 1 large onion, diced finely
- 2 small green chillies, diced finely
- 3 garlic cloves, diced finely
- 2.5 cm / 1” ginger root, diced finely
- 1 tsp ground turmeric
- Chilli flakes or powder, to taste
- 1/3 cup frozen peas
- ½ tsp salt, adjust to taste
- 2 tbsp cashew nuts, pan-roasted
- Fresh coriander, to serve
- Sambal oelek, to serve
Coconut Chutney
- 100g / 1 cup desiccated coconut
- 1-2 tsp finely grated ginger root
- 1 small green chilli, deseeded
- Salt, to taste
- Juice of ½ lime
- 2 tsp vegetable oil
- ½ tsp black mustard seeds
- ½ tsp cumin seeds
- 4 dried curry leaves
Method
Dosa Batter
- Rinse the basmati rice and place in a large bowl. In a smaller bowl, place dal and fenugreek seeds. Cover both bowls with water and set aside to soak for 8 hours (or overnight).
- The next day, drain (but keep the soaking water) the rice, dal, and fenugreek seeds. Add them to a blender with about ¾ cup / 180 ml of the soaking liquid and salt. Blend until completely smooth. Place the batter in a large bowl, cover and leave in a warm place for 24 hours to ferment.
- When you are ready to cook the dosas, check the batter consistency (it should be between pancake and crepe batter). Heat a lightly oiled non-stick pan on medium-low. Ladle 2-3 tablespoons of batter onto the pan, spreading it into a spiral from the center outward.
- Cook for about 2 minutes on one side, then flip and cook for another 2-4 minutes until golden brown.
- Pile the spicy potato filling in the middle, sprinkle with roasted cashews and chopped coriander, and fold in half. Serve with a spicy sauce like sambal oelek and coconut chutney.
Filling
- Boil the potatoes until tender, drain and mash.
- Heat oil in a heavy-bottomed pan. Add mustard seeds and curry leaves, frying until the mustard seeds pop.
- Add chopped onion and green chillies, cook until softened, then add garlic and ginger, and fry until fragrant.
- Mix in turmeric and a pinch of chili powder.
- Add mashed potatoes, frozen peas, and salt. Cook until the peas are defrosted and any excess water cooks out. Keep warm until needed.
Coconut Chutney
- Place desiccated coconut in a small bowl, cover with boiling water, and let soften for 15 minutes.
- Put the softened coconut (keep soaking water), ginger, and green chilli in a blender. Blend until smooth, adding soaking water if needed.
- Season with salt and lime juice.
- Heat oil in a small frying pan, add mustard seeds and cook until they start to pop.
- Add cumin seeds and curry leaves, sautée for a few seconds, then add tempered spices to the chutney and mix well.
Notes:
After fermentation, you can store the batter in the fridge for up to a week or freeze for later.
This recipe is adapted from Vegan Street Food by Jackie Kearney.
Final Thoughts
So there you have it, foodies! A detailed and delicious guide to making your very own Vegan Masala Dosa. It's a little bit of effort but huge on flavour, texture and nutrition. Don’t be afraid to tweak the spices to your liking, and don't forget to tag me in your creations on Instagram using #lazycatkitchen and @lazycatkitchen. I absolutely LOVE seeing your take on my recipes!
Happy Cooking and happy eating!