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Instant Gluten-Free Masala Dosa, 15 minutes - holycowvegan.net
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5 from 8 votes

Instant Gluten-Free Masala Dosa

This Instant Gluten-Free Masala Dosa is the easiest recipe for a dosa novice to follow, and even if you're a seasoned dosa maker, it provides a great, quick alternative for a healthy breakfast or meal when you don't have a pot of fermented batter sitting around. Gluten-free, soy-free, nut-free and vegan recipe.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast/Brunch
Cuisine: gluten-free, Indian, nut-free, Soy-free, Vegan
Servings: 10 dosas
Calories: 252kcal

Ingredients

For the dosa crepes:

  • 1 cup chickpea flour or besan
  • 1 cup brown rice or white rice flour
  • ¼ tsp baking soda
  • Salt to taste

For the potato curry stuffing:

  • 1 tsp vegetable oil like coconut or peanut
  • 1 tsp cumin seeds
  • 1 tsp grated ginger
  • 1 small onion, minced
  • 2 green chilies like serrano or jalapeno. Deseed for less heat. Minced.
  • 1 sprig (about 10 leaves) curry leaves
  • ½ tsp turmeric
  • 5 medium potatoes, any kind are fine, boiled and then peeled and cubed
  • ½ cup frozen green peas
  • Juice of 1 lemon
  • Salt to taste

Instructions

Make the potato curry stuffing:

  • Heat the oil and add cumin seeds. When they start to darken, add the onion, ginger, green chilies and curry leaves. Saute a couple of minutes until the onion softens.
  • Add the turmeric and stir well. Add the potatoes and green peas and mix well. Saute for about five minutes, then squeeze in the lemon juice, add salt to taste, and turn off heat. Set aside.

Make the dosas:

  • Make the dosas right before serving. Place all ingredients for dosa in a bowl and add approximately 1 ½ cups of water or more if needed to make a batter that's like a crepe batter, ie. slightly runnier than a regular pancake batter.
  • Heat a nonstick or cast-iron griddle. When the griddle is screaming hot, use a ladle with a rounded bottom to pour about ⅓ cup of batter on the griddle. Using the bottom of the ladle, spread the batter in a spiral motion, moving outward. Do this quickly before the batter begins to set on the griddle. Spray the sides of the dosa with cooking spray or oil.
  • When the bottom turns light gold-brown, flip the dosa over. Cook another 30 seconds and remove to a plate. Place 2-3 tablespoons of the filling in the center of the dosa and fold over before serving with a green chutney*.

Notes

Nutrition

Calories: 252kcal | Protein: 7g | Fat: 2.3g | Potassium: 660mg | Fiber: 5.6g | Sugar: 3.7g | Calcium: 20mg | Iron: 2mg