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Vegan Dosa with Sambar & Chutney Selection


Vegan Dosa Platter: Crisp Indian dosas served with a variety of vibrant chutneys, sambar, and carrot pickle. A colourful, lacto vegetarian, plant-based breakfast.
Vegan Dosa with Sambar & Chutney Selection

Today, we're traveling to the South of India with a Vegan Dosa Platter - think crispy dosas served alongside piping hot sambar, and a colourful medley of chutneys. This is more than a meal; it's an experience that wakes up all your senses. So, put on your culinary explorer hat and let's embark on this exciting journey!

 

Recipe:


Serves: 4


Preparation time: 12 hours (including soaking and fermentation time)

Cooking time: 1 hour

Total time: 13 hours

 

Ingredients:


For the Dosa:

- 1 cup uncooked rice

- 1/2 cup urad dal (split black lentils)

- Salt to taste


For the Sambar:

- 1 cup toor dal (split pigeon peas)

- 1 cup diced mixed vegetables (carrot, drumstick, okra)

- 1 tablespoon sambar powder

- 1/4 teaspoon turmeric powder

- Salt to taste

- 1 tablespoon tamarind paste

- For tempering: 1 tablespoon oil, 1 teaspoon mustard seeds, a pinch of asafoetida (hing), few curry leaves


For the Chutneys (all):

- 1 cup grated coconut

- 1 cup diced tomatoes

- 1 cup tamarind pulp

- 1 cup diced onions

- For tempering: oil, mustard seeds, dried red chillies, curry leaves


For the Carrot Pickle:

- 1 large carrot, julienned

- 1 teaspoon salt

- 1/2 teaspoon turmeric powder

- Juice of 1 lemon


 

Method:


1. For the dosa, soak rice and urad dal separately for at least 6 hours. Blend to a smooth batter, ferment overnight, and season with salt.


2. For the sambar, cook toor dal until mushy. Add the vegetables, sambar powder, turmeric, salt, and water. Once the vegetables are cooked, add the tamarind paste. Temper with mustard seeds, hing, and curry leaves in oil, then add to the sambar.


3. For the chutneys, blend each main ingredient separately, then temper with mustard seeds, dried red chillies, and curry leaves in oil, and mix it into the respective chutneys.


4. For the carrot pickle, mix all the ingredients together and set aside for a few hours.


5. To make the dosas, heat a flat pan, spread the batter thinly, cook until golden, then flip and cook the other side.



To serve:

Serve hot dosas with sambar, chutneys, and carrot pickle.


 

Additional Tips:


Fermentation is key to a good dosa, so be patient.


For a variation, you can also make stuffed dosas with a potato filling.


 

Allergy information / alternatives:


This recipe is fully vegan. For those with gluten intolerance, ensure to use gluten-free asafoetida (hing).


 

Nutritional Information (per serving):

- Calories: 575 kcal

- Protein: 20g

- Carbs: 100g

- Fat: 10g

- Fibre: 15g

- Sugars: 10g


Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.




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