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Vegan Dosa Recipes: South Indian Flavors

4 Mins read
Vegan 6 Vegan Dosa Recipes

Welcome to a delectable journey into the heart of South Indian cuisine with our collection of Vegan Dosa Recipes. For those who savor the rich and diverse flavors of South India while adhering to a vegan lifestyle, this culinary adventure promises an array of mouthwatering delights that are not only traditional but also entirely plant-based.

Ingredients for Lauki Dosa: 

  1. Idli Rava / Rice Rava – 1 cup
  2. Rice flour – ½ cup
  3. Bottle Gourd / Lauki – diced – 1 cup
  4. Water – 2 cups
  5. Onion – finely chopped – ½
  6. Cilantro – finely chopped – ¼ cup
  7. Curry leaves – 4-5 – finely chopped
  8. Green chilies – 2-3
  9. Cumin powder – 1 Tsp
  10. Cumin seeds – 1 Tsp
  11. Hing powder – ¼ Tsp
  12. Salt to taste

Method for Lauki Dosa- 

  1. Add roughly diced lauki , green chilies to a grinder jar. Grind into a puree.
  2. Mix idli rava , rice flour , lauki puree and 1 cup water , mix well and keep aside for 20-30 minutes.
  3. Add chopped onions , cilantro , curry leaves , cumin seeds , cumin powder , and salt . Mix well.
  4. Add water to adjust consistency , thinner than pancake batter.
  5. Heat a skillet on medium heat. Pour a spoonful of batter . Cover with a lid and cook for 2-3 minutes.
  6. Remove the lid , add a few drops of oil on top.
  7. Once the dosa starts leaving the sides , remove from the skillet.
  8. Serve hot with your choice of chutney or pickle.

Ingredients –

  1. Idli Rava / Rice Rava – 1 cup
  2. Rice flour – ½ cup
  3. Tomato – 2 – roughly chopped
  4. Water – 2 cups
  5. Onion – finely chopped – ½
  6. Cilantro – finely chopped – ¼ cup
  7. Curry leaves – 4-5 – finely chopped
  8. Ginger – ½ inch
  9. Red chili powder – 1 Tsp
  10. Cumin powder – 1 Tsp
  11. Cumin seeds – 1 Tsp
  12. Hing powder – ¼ Tsp
  13. Salt to taste

Method –

  1. Add roughly chopped tomatoes , ginger to a grinder jar. Grind into a puree.
  2. Mix idli rava , rice flour , tomato puree and 1 cup water , mix well and keep aside for 20-30 minutes.
  3. Add chopped onions , cilantro , curry leaves , cumin seeds , cumin powder , green chillies , salt . Mix well.
  4. Add water to adjust consistency , thinner than pancake batter.
  5. Heat a skillet on medium heat. Pour a spoonful of batter . Cover with a lid and cook for 2-3 minutes.
  6. Remove the lid , add a few drops of oil on top.
  7. Once the dosa starts leaving the sides , remove from the skillet.
  8. Serve hot with your choice of chutney or pickle.

Nachan | Ragii Dosa Recipe

Ingredients –

  1. Ragi / Nachani flour – 1 cup
  2. Rice flour – ½ cup
  3. Onion – finely chopped – ½ cup
  4. Jeera / cumin seeds – ½ Tsp
  5. Cumin seeds powder – 1 Tsp
  6. Ginger paste – 1 Tsp
  7. Curry leaves – roughly chopped – 3-4
  8. Green chilies – finely chopped – 2-3
  9. Cilantro – finely chopped
  10. Lemon juice – 1 Tsp
  11. Salt to taste
  12. Water – As needed.

Method –

  1. In a bowl add ragi flour , rice flour , jeera seeds , cumin seeds powder , green chilies , curry leaves , onion, cilantro, ginger paste , lemon juice , salt to taste and mix well.
  2. Add water as needed and make a batter of thin consistency . This batter is usually little runny than the dosa batter.
  3. Heat a Iron skillet or pan on medium heat . Season with oil .Pour a spoonful of batter . Cook for 2-3 minutes. add a few drops of oil on top. Once the dosa starts leaving sides , remove from the skillet.
  4. Serve hot with your choice of chutney , pickle or ketchup.

Moong Dosa | Pesarattu Recipe

Ingredients

  1. Moong Dal – soaked for 4-5 hours – 1 cup
  2. Garlic – 2 -3 cloves
  3. Ginger – ½ inch
  4. Green chilies – 2-3
  5. Cilantro – leaves
  6. Onion – finely chopped – 1
  7. Coriander-cumin seeds powder – 1 TBSP
  8. Salt to taste
  9. Water to adjust the consistency.

Method –

  1. Wash and soak the moong dal overnight or for at least 4-5 hours.
  2. Add the soaked dal in a grinder jar , add garlic cloves , ginger , green chilies , onion and cilantro. Add 2-3 TBSP water and grind into a smooth paste.
  3. Add coriander – cumin seeds powder and salt to taste and mix well. Add water to adjust consistency to get it to a dosa batter consistency.
  4. Heat a skillet on medium heat. Pour a spoonful of batter . Cook for 2-3 minutes. Add a few drops of oil on top.
  5. Once the dosa starts leaving sides , remove from the skillet.
  6. Serve hot with your choice of chutney , pickle or ketchup

Cut Dosa 

For Dosa Batter –

  1. Urad dal – 1 cup
  2. Idli Rice – 2 cup
  3. Fenugreek Seeds – 2 TBSP
  4. Water to soak

For Bhaji / stuffing –

  1. Potato – boiled – 3-4
  2. Onion – finely chopped – 1
  3. Vegetable oil – 1 TBSP
  4. Mustard seeds – 1 Tsp
  5. Cumin seeds – 1 Tsp
  6. Hing Powder- ¼ Tsp
  7. Urad dal – 1 Tsp
  8. Green chilies – finely chopped – 3-4
  9. Curry leaves – 4-5
  10. Turmeric powder – 1 Tsp
  11. Red Chili powder – 1 Tsp
  12. Salt to taste

Method –

For Dosa Batter –

  1. Wash idli rice and urad dal 2-3 times thoroughly with water. Add fenugreek seeds , and water to washed dal and rice. Soak overnight or 7-8 hours.
  2. Grind rice and dal into a smooth paste. Cover and keep in a warm place for 10-12 hours for fermenting.

For Bhaji / Stuffing –

  1. Heat a Pan on medium flame. Once hot add oil.
  2. Once the oil is hot add mustard seeds. Once they splutter , add cumin seeds and hing powder.
  3. Add urad dal and saute till it turns brown
  4. Add green chilies once they fry and add curry leaves.
  5. add boiled cut potatoes and mix well.
  6. Add turmeric powder , red chili powder and salt. Mix well.
  7. Add a 1 TBSP water . Cover and let it cook for 2-3 minutes. Garnish with finely chopped cilantro

For Dosa –

  1. Take a ladle full of batter and spread on a pan in circular motion to form a thin crepe.
  2. Smear 1 Tsp oil over it and along the edges. Cook till it turns a nice golden brown color and crispy.
  3. Add a spoon full of bhaji or stuffing in the middle of dosa. Garnish with finely chopped onion , tomato and cilantro.
  4. Fold over and cover the bhaji. Cut the dosa in equal 2 or 3 parts.
  5. Serve hot with a coconut chutney.

Rava Dosa – 

The only Option that is not gluten free.

Ingredients –

  1. Rava / Suji – ½ cup
  2. Rice flour – 2 TBSP
  3. Water – 2 cups
  4. Onion – finely chopped – ½
  5. Cilantro – finely chopped – ¼ cup
  6. Ginger – grated – 1 Tsp
  7. Cumin powder – 1 Tsp
  8. Cumin seeds – 1 Tsp
  9. Green chilies – finely chopped – 3-4
  10. Lemon juice – ½ Tsp
  11. Salt to taste

Method –

  1. Mix rava , rice flour , 1 cup water and keep aside for 20-30 minutes.
  2. Add chopped onions , cilantro , ginger , cumin seeds , cumin powder , green chillies , salt . Mix well.
  3. Add water to adjust consistency , thinner than pancake batter.
  4. Add lemon juice and mix well.
  5. Heat a skillet on medium heat. Pour a spoonful of batter . Cover with a lid and cook for 2-3 minutes.
  6. Remove the lid , add a few drops of oil on top.
  7. Once the dosa starts leaving sides , remove from skillet.
  8. Serve hot with your choice of chutney , pickle or ketchup.

We hope you enjoyed this collection of dosa recipes as much as we enjoyed curating them for you. Whether you’re a seasoned chef or a novice in the kitchen, these recipes offer a fantastic opportunity to savor the flavors of South India. Remember, dosas are versatile and can be enjoyed for breakfast, lunch, or dinner, either as a standalone dish or paired with chutneys, sambar, or other accompaniments. So, go ahead and experiment with these recipes, adding your unique touch to create a culinary masterpiece. Don’t forget to share your cooking journey with us and stay tuned for more delectable recipes to satisfy your taste buds. Happy dosa making!

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