Masala Dosa, Vegan + Packed With Nutrients!
This Masala Dosa Recipe Is A Keeper!
Sirisha Potluri, M.D., is a medical doctor who teaches whole food plant-based workshops through local community centers She is in the process of becoming a lifestyle medicine certified health coach. Sirisha went to medical school in India, came to America and changed her interest of medicine to nutrition. She started researching more about plant-based nutrition and its benefits, plus attends Physician Committee for Responsible Medicine‘s workshops as often as possible to learn more. She now facilitates workshops at the Oak Park Community Center, where she teaches the benefits of plant-based eating, as well as showing off her delicious recipes. Dr. Sirisha has also spoken and given many presentations at various seminars and fundraisers in the local Los Angeles area, including the Autism Society of Ventura County and the Panorama City Clinic. Recently, Sirisha Potluri, M.D. was a speaker at the Thrive Event and at the Sustainability Fair, both at Oak Park High School. Visit her blog to learn more Blog – Plant-Based Los Angeles. Â
It’s Time To Dive Deeper Into The Masala Dosa!
I love Indian food. Generally, it is a very vegan friendly option, and full of delicious flavors and aromas. Unfortunatley, I have never tried to make an Indian meal at home, so I am thinking it’s about time I give it a try. This recipe for Masala Dosa looks so incredibly flavorful and pretty simple to make. So it might just be the perfect starter recipe for me to use as my intro to Indian cooking at home. I am posting the recipe below that has everything you need to make this meal. I hope you will give it a try with me. And be sure to let us know how you liked it.
Thank You For Joining Us!
Thank you so much for joining us on this episode of #LunchBreakLIVE. It was such a fun and educational episode, so be sure to watch the full video above. If you are interested in other delicious vegan recipes to try, we have a ton for you to choose from, so be sure to check those out. Until next time…keep cookin’!
Potato Masala
Ingredients
- 2 cups potatoes peeled & diced to 1 inch cubes 3 medium*
- 1 large onions chopped or sliced *½ tablespoon ginger chopped or grated about 1 inch
- Juice of 1 lemon
- *½ to ¾ teaspoon Salt adjust to taste
- Tempering¼ to ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 teaspoon chana dal optional
- 1 teaspoon urad dal optional
- 1 sprig curry leaves
- 1 to 2 green chilies chopped or sliced
- ¼ teaspoon turmeric use more if needed1 Pinch hing (optional)
- For garnish 2 tablespoons coriander leaves chopped finely
Instructions
- How to make potato masala in instant pot.
- Press SAUTE button and let the inner steel pot get hot.
- Add mustard, cumin, chana dal & urad dal. Fry all of these until the dals turn golden.Then add curry leaves, onions and green chilies.Saute onions well until they turn transparent or pink.
- Add ginger and fry for 30 seconds.Transfer the diced potatoes (1 inch cubes), add salt, turmeric and pour â…“ cup (80 ml) water.Press CANCEL button. Deglaze the pot by scrubbing the bottom with a spatula to release bits of food stuck.Secure the instant pot with the lid. Position the steam release handle or vent to sealing.
- Next press PRESSURE COOK button and set the timer to 4 mins (high pressure).When the instant pot is done, press cancel. Release the pressure manually by moving the steam release handle from sealing to venting.If there is any excess moisture left, evaporate it in the saute mode first.Give a good stir and lightly mash only after the excess moisture has evaporated. Add more salt if needed. Garnish with cilantro leaves.Serve potato masala with dosa, sandwiches, roti !
Roasted chickpeas and sesame seed chutney
Ingredients
- 2 cups roasted chickpeas available in Indian stores
- 1 Tbs sesame seeds
- 1 Tbs flax seeds
- 1 -2 Tsp cumin seeds
- 2-3 garlic cloves
- 2-3 green chilies adjust according to our spice level
- 1 Tsp tamarind pulp.
- Water to grind.
- Salt to taste.
Instructions
- In a small blender add all the above ingredients except water and blend to a coarse mixture, now slowly add water and blend it into smooth chutney/ dip.
- Add tempering on top of the chutney.
Tempering
Ingredients
- ¼ to ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 teaspoon chana dal optional
- 1 teaspoon urad dal optional
- 1 sprig curry leaves
Instructions
- Heat a small pan and add all the above ingredients and dry roast and once they turn little golden add curry leaves and off the stove.
- Add this tempering mix on chutney and serve.
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