Masala Dosa: Vegan & Gluten Free

I have to say, after making this for my family several times during the testing period of this recipe, I fell crazy in love with dosas! They’re beyond incredible in so many different ways and have a zillion and one applications, both savory AND sweet. I can’t wait to make sweet dosas with loads of cool fillings and sauces to indulge in in the very very near future, but for now it’s time to sit back and enjoy the savory flavors.

In a large mixing bowl add 1 cup of rice flour…

…1/2 cup of black gram flour (Urad Dal)…

…and a splash of water…

…every few stirs until the batter is smooth and lump free.

Once incorporated, cover with plastic and let rest at room temperature for 10-12 hours; or until is has doubled in volume.

Once the batter is about an hour or two from being finished, begin making the sauces, dips, and fillings. Starting with the Coconut Chutney, add 1/2 cup of coconut flakes…

…2 tbsp of hydrated chic peas…

…1 tbsp of chopped serrano pepper, 2 tbsp of chopped yellow banana peppers, 1 tbsp of chopped ginger, 1/2 garlic clove…

…1/4 cup of coconut cream…

…a pinch of salt… 

…and 1/2 cup of water to a blender.

Blend on high speed for 2-3 minutes, or until the mixture is incorporated and slightly grainy.

Begin toasting 1 tsp cumin seeds, 1 tsp celery seeds, 1 tsp mustard seeds, 1 tsp curry powder, and 1 tsp chili flakes…

…in 3 tbsp of canola oil on medium heat, for 3-4 minutes.

Remove sauce from heat and drizzle over the coconut chutney. Set aside until read to use.

Start making the curry potato filling by bringing a non-stick pan to high heat. Add in 2 tbsp of canola oil…

…2 cups of chopped potatoes…

…1 tbsp of curry powder, 1 tsp of cumin seeds, 1 tbsp of turmeric powder, 2 tsp of chili flakes, 1 tbsp of mustard seeds, and some salt to taste.

Sauté the potatoes for 4-5 minutes…

…adding a splash or two of water, and then continuing to cook for 30 minutes, or until the potatoes are very tender.

Remove from heat until ready to plate.

Begin making the dosas by unwrapping the batter and adding 3 tsp salt and 1 tbsp sugar.

Give this a good mix.

Preheat a large non-stick pan on high heat for 2-3 minutes. Once heated, lightly wipe down the pan with a damp towel. This will even out the temperature of the pan.

Next, add a scoop of dosa batter to the center of the pan…

…and lightly spread it evenly about, until the batter reaches the edges of the pan.

Cook for 4-5 minutes, or until the edges begin to lift and the under side turns a deep golden brown.

Once it has, gently roll the hot dosa into the shape of a tube or scroll.

Remove from heat and repeat steps until you run out of dosa batter.

Use the dosa pancakes to hold heaps of the curry potatoes and coconut chutney topping.  The flavor combo is simply sensational and out of this world!

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| Top Left: Boos Cutting Board | Top Middle: Mixing Bowl Set | Right: Vitamix Blender |

| Bottom Left: Mini Sauce Pan | Bottom Right: All-Clad Non-Stick Pan |