No Onion No Garlic Masala Dosa – Crispy South Indian Delight by NONG

Name: Masala Dosa
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 servings
Cuisine: Indian
Ingredients: 2.00 cups Idli Rice / Sona Masuri Rice; 0.50 cup Urad dal; 1.00 tsp Methi Seeds; 2.00 cups Water (for soaking/batter); 1.50 tsp Salt; 3.00 tsp Sugar; 2.00 Tbsp Oil; 0.50 Tsp Cumin Seeds; 2.00 medium Green chilli; 4.00 leaves Curry leaves; 0.25 tsp Turmeric Powder; 2.00 medium Boiled Potato; 1.00 Tbsp Lime Juice; 2.00 tbsp Coriander leaves finely chopped; 1.00 to taste Butter Cubes; 1.00 Tsp Schezwan Sauce; 1.00 to taste Cheese; 1.00 to taste Grated Carrot; 1.00 to taste Grated Beetroot; 1.00 to taste Chopped Capsicums; 1.00 to taste Chopped tomato

Experience the authentic taste of South India with NONG’s No Onion No Garlic Masala Dosa, a crispy and golden rice-lentil crepe filled with a flavorful spiced potato stuffing. Crafted without onion or garlic, this dosa perfectly aligns with sattvic and Jain dietary preferences, maintaining purity without compromising on taste.

The dosa is light, crisp, and mildly tangy from the fermented batter, while the filling features mashed potatoes sautéed with gentle spices like mustard seeds, turmeric, and curry leaves. It’s a wholesome and satisfying meal that pairs beautifully with coconut chutney and sambar.

Ideal for breakfast, lunch, or dinner, NONG’s Masala Dosa brings together traditional flavors and mindful eating — delicious, nutritious, and free from pungent ingredients.

🌿 Pure Vegetarian · No Onion · No Garlic

Masala Dosa

Reference Cooking Video

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Prep Time 15 min

Cook Time 45 min

Difficulty Medium

Servings

format_list_bulleted Ingredients

21 items

Quantities scale automatically with servings

2.00 cups Idli Rice / Sona Masuri Rice
0.50 cup Urad dal
1.00 tsp Methi Seeds
2.00 cups Water (for soaking/batter)
1.50 tsp Salt
3.00 tsp Sugar
2.00 Tbsp Oil
0.50 Tsp Cumin Seeds
2.00 medium Green chilli
4.00 leaves Curry leaves
0.25 tsp Turmeric Powder
2.00 medium Boiled Potato
1.00 Tbsp Lime Juice
2.00 tbsp Coriander leaves finely chopped
1.00 to taste Butter Cubes
1.00 Tsp Schezwan Sauce
1.00 to taste Cheese
1.00 to taste Grated Carrot
1.00 to taste Grated Beetroot
1.00 to taste Chopped Capsicums
1.00 to taste Chopped tomato

checklist Step-by-Step Instructions

1
Wash and soak Idli Rice/Sona Masuri Rice, Urad Dal, and Methi seeds in water for 4-5 hours.
2
Grind the soaked ingredients into a smooth batter, adding water as required. Add salt and sugar, mix well, and let it ferment overnight.
3
For the Aloo Bhaji: Heat oil in a pan. Add cumin seeds, chopped green chillies, and curry leaves. Sauté for a minute.
4
Add turmeric powder and mix. Then add the boiled and mashed potatoes, salt, sugar, and lime juice. Mix well.
5
Garnish the aloo bhaji with chopped coriander leaves and keep it aside.
6
Heat a dosa tawa (griddle) on medium heat. Pour a ladleful of the dosa batter and spread it evenly in a circular motion.
7
Add a little butter around the edges and cook until the bottom turns golden brown.
8
Spread 1 tsp of Schezwan sauce over the dosa. Add grated carrot, beetroot, mixed capsicums, tomatoes, and coriander.
9
Place a portion of the aloo bhaji in the center and optionally grate cheese over it.
10
Fold the dosa and serve hot with chutney and sambar.