Best Masala Dosa Crepes Ever with Aloo, Chutney & Daal

Most people love their breakfasts/brunch hot and savory.  But if you have a sweet tooth, then you can add any fresh chopped fruit of choice inside your dosa instead of the traditional potatoes we share below. The Masala Dosa with a traditional spicy potato filling, makes for a perfect vegan, gluten-free breakfast or lunch. Serve dosa filled with potato or any vegetable of choice and dipped with some coconut chutney is just irresistibly delicious!  This Dosa Recipe is an easy and quick lentil and rice dosa if you prepare the dosa batter the night before and keep it in the refrigerator. 

Masala Dosa with Aloo – Lentil & Rice Crepes filled with Potatoes or Fruits (Vegan & Gluten-free)


  • 1½ cups basmati rice
  • ½ cup urad daal
  • 1 tsp salt
  • Non-stick skillet and a round ladle


  1. Dosa Batter – must be made 48 hrs in advance. However, once the batter is ready, it can be refrigerated and kept for several days, even a week. 
  2. Place rinsed basmati rice in a large bowl. In a smaller bowl, place urad daal. Fill both bowls with water so that the dry ingredients are well covered and set aside to soak overnight.
  3. The next day, place drained rice and daal in a blender. Add ¾ cup water and salt and blend until super smooth. Place the batter in a large bowl, cover tightly with saran wrap and set aside in a warm place overnight so that the batter ferments.
  4. Once the batter is ready, it can be refrigerated and kept for several days, even a week. 
  5. When you are ready to fry the dosa pancakes, check the batter’s consistency. It should be somewhere between pancake and crepe batter. Add a bit more water and mix if the batter is too thick.
  6. Heat up a medium non-stick frying pan on high heat.
  7. Pour 1 ladle full of batter onto the hot skillet. Use the back of the ladle to spread the batter by making a large spiral on the surface of the batter from the middle of the pan outwards.
  8. Cook for about 2 minutes on one side, then gently flip over to the other side and fry for another 2-4 minutes, until golden brown and starts to come away from the edges.
  9. Place cooked dosa on a plate, fill it up with spicy potato in the middle and fold in half. Serve with a spicycoconut chutney. Enjoy!

Lentils – DaalTaadka

Daal  is a healthy, stew of red lentils, cooked with beautifully vibrant spices until delicious and thick.  Sharing with you a super simple easy recipe that can be made in under 30 minutes.  Daal is a staple in our house and the boys love to eat it with everything.


  • 1 ½ cups red or yellow lentils, washed and drained
  • 1 tbsp. grated fresh ginger
  • 2 small red chillies
  • 1 tsp. ground turmeric
  • ½ tsp. ground cumin
  • 1 can organic chopped tomato
  • 4-5 cups water
  • 1 tsp. salt 


  1.  Add all the dry ingredients to a stock pot.
  2.  Add the tomato and the lentils, stir for a couple of minutes until nicely coated with everything.
  3. Add 4 cups water, bring to a boil and lower the heat to a simmer. 
  4. Cook, partially covered for about 20-30 minutes until lentils are very soft and the stew is thick, stirring occasionally to prevent sticking and adding a little extra water if needed.  
  5. Enjoy as a bowl of soup, over rice or dip your dosa in it.

Potatoes & Onion Subzi for Filling in the Dosa

This savory, vegan, gluten-free potato onion subzi is a South Indian favorite to be placed inside a dosa or eaten plain.  This dish can be made with any of your favorite vegetable such as chopped cauliflower and green peas.    


  • 4 medium potatoes boiled  
  • 1 tsp black mustard seeds
  • 1 sprig of curry leaves
  • 1 medium onion, diced finely
  • 2 small green chillies, diced finely
  • 1 tspn ginger garlic paste
  • 1 tsp ground turmeric
  • 1/3 cup frozen peas
  • ½ tsp salt, adjust to taste
  • 2 tbsp cashew nuts
  • 3 stick of fresh cilantro, to serve
  • Some water in a cup
  • Medium stock pot with lid


  1. Cut the boiled potatoes into small pieces.
  2. Heat up saucepan and add mustard seeds, and curry leaves. Fry for a few minutes.
  3. Add chopped onion and green chillies. Fry for a few minutes, until softened. Add in garlic and ginger paste and turmeric and fry for a minute until it becomes fragrant.
  4. Add the potatoes, green peas and salt. Add a little bit of water if the potatoes are too dry.
  5. Cook for a few more minutes and mix everything together. Make sure the green peas are cooked through.  
  6. Garnish with cilantro and cashews.  Add the potatoes inside the dosa or can be eaten plain on top of rice or a Buddha bowl. 

Sesame Seed Tangy Tamarind Coconut Chutney

This tangy sesame seed coconut chutney will have your taste buds sizzling with any dish.  It is a South Indian chutney eaten with dosa, idli or on top of a salad or eaten plain by itself.  This is my mom’s favorite recipe where I have added a few of my own ingredients over the years and perfected it.  The tempering is totally optional and not necessary to do but gives it a nice flavor.  I also add some peanuts to the chutney while blending to give it a nutty flavor but if you are allergic to peanuts you can leave it out.


  • 1 cup shredded coconut
  • 1 tspn ginger garlic paste
  • 1 small green chilli, deseeded
  • ½ cup sesame seeds
  • ½ tspn salt
  • 1 tspn tamarind paste
  • ½ bunch of cilantro
  • 1 tspn tahini paste

Tempering for Chutney

  • ½ tsp black mustard seeds
  • ½ tsp cumin seeds
  • 4 dried curry leaves


  1. Place all the ingredients in a blender, add ¼ cup of water. Blend until smooth, add a touch of soaking water to loosen up if needed. 
  2. Heat up a small pan and add mustard seeds, cumin seeds and crushed curry leaves and sautée them in the pot for a few seconds.
  3. Add tempered spices into the chutney and mix well.
  4. Place in bowl with your dosa, rice or salad.  Enjoy!