Vegan masala dosa

Vegan masala dosa is a crispy South Indian crepe filled with a spicy potato filling and topped with chilli sauce or coconut chutney. Naturally gluten-free.

DOSA BATTER (must make 48 hrs in advance)

300 g / 1½ cups basmati rice
100 g / 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

100 g / 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

View the full recipe at Lazy Cat Kitchen →