FOR THE DOSA BATTER:
2 cups short-grain rice
½ cup urad dal (split husked black lentils)
1 teaspoon fenugreek seeds
½ teaspoon salt
Vegetable oil, for frying

FOR THE POTATO FILLING:
3 tablespoons ghee or vegetable oil
1 teaspoon mustard seeds
½ teaspoon cumin seeds
2 small dried hot red peppers
1 medium onion, diced
½ teaspoon salt
½ teaspoon turmeric
Pinch of asafetida
1 tablespoon grated ginger
6 to 8 curry leaves
4 garlic cloves, minced
2 small green chiles, finely chopped
1 ½ pounds yellow-fleshed potatoes, such as Yukon Gold, boiled, peeled and cubed
½ cup roughly chopped cilantro, leaves and tender stems
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Ingredient Substitution Guide
Nutritional Information

PREPARATION

Make the dosa batter: Put rice in a bowl, rinse well and cover with 4 cups cold water. Put urad dal and fenugreek seeds in a small bowl, rinse well and add cold water to cover. Leave both to soak for 4 to 6 hours.

Drain rice and dal-fenugreek mixture in separate colanders. Put rice in a food processor, blender or wet-dry grinder. Add 1 cup cold water and grind to a smooth paste. It will take about 10 minutes, and it may be necessary to work in batches. Repeat the process with the dal-fenugreek mixture.

Combine the two pastes in a medium mixing bowl. Whisk together, adding enough water to obtain a medium-thick batter. You should have about 6 cups.

Cover bowl with a kitchen towel and set in a warm place. Let ferment until the surface is bubbly, about 8 hours. Stir in the salt. Use the batter straight away or refrigerate for later use. (Batter will keep for up to a week, refrigerated. Thin with water if necessary before proceeding.)

Make the potato filling: Put ghee in a wide skillet over medium heat. When oil is wavy, add mustard seeds and cumin seeds. Wait for seeds to pop, about 1 minute, then add red peppers and onion. Cook, stirring until onions have softened, about 5 minutes. Season lightly with salt. Add turmeric, asafetida, ginger, curry leaves, garlic and green chile. Stir to coat and let sizzle for 1 minute.
Add potatoes and 1/2 cup water. Cook, stirring well to combine, until liquid has evaporated, about 5 minutes. Mash potatoes a bit with the back of a wooden spoon. Season well with salt, add cilantro, then set aside at room temperature. (Potato filling may be prepared up to a day in advance.)
To make dosas, set a griddle or cast-iron skillet over medium heat. Brush with about 1 teaspoon vegetable oil. Ladle 1/4 cup batter in the center of griddle. Using bottom of ladle, quickly spread batter outward in a circular motion to a diameter of about 7 inches. Drizzle 1/2 teaspoon oil over the top. Leave dosa batter to brown gradually until outer edges begin to look dry, about 2 minutes, cooking on one side only. With a spatula, carefully loosen dosa from griddle. Bottom should be crisp and beautifully browned. Spoon 1/2 cup potato filling onto top of dosa, centering it as a strip in the middle of the round dosa. Flatten the potato mixture slightly. Using the spatula, fold the sides of the dosa around the filling to make a cylindrical shape. Serve immediately. Continue making dosas one at a time.
Tip
If you desire, you can make batter with 3 cups rice flour, 1 cup urad dal flour, 1/2 teaspoon ground fenugreek and 4 1/2 cups cold water. Ferment for 8 hours, until bubbly, add 1/2 teaspoon salt and proceed with recipe.

to be veganized and deglutened:

5 cups about 2 pounds russet potatoes, washed
2 eggs
2 tablespoons all-purpose flour
1 tablespoon potato starch optional
1 teaspoon garlic powder
1 1/2 teaspoons paprika
1 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon black pepper
3-4 kosher dill pickles, sliced 1/4 inch thin and dried very well
1 teaspoon potato starch
½ cup canola oil

Author: Unconventional Cooks
Serves: ¾ cup

Ingredients

½ cup White Miso Paste (this is the brand we used: Miso Master)
½ cup water
¼ cup coconut sugar (or sugar substitute)
3-4 tbsp Korean Chili Pepper Flakes (depending on how spicy your brand is)
½ tsp salt
½ tbsp rice vinegar

Instructions

Place everything in a saucepan and bring to boil.
Let it boil until all the ingredients, stirring frequently to prevent burning.
Once boiling, turn the heat down to medium - low and cook for 5 mins until the color deepens. Make sure to keep stirring.
Taste and adjust seasoning. It really depends on your brand of miso and gochugaru
Cool and refrigerate. You can use it immediately or store it away.

Ingredients
¾ cup of dry yellow split mung beans (moong dal), soaked
1 cup nondairy milk
1–½ tsp salt
Lots of cracked black pepper
2 tbsp neutral oil such as canola
1 tsp baking powder
2 tbsp nutritional yeast
¼ tsp garlic powder
1/4 tsp onion powder
Optional: ½ tsp black salt (kala namak) if you like a real eggy flavour
Instructions
Add dry mung beans to a bowl and cover with water (should be about an inch of water on top once soaking). Soak overnight.
Drain mung beans and add to a blender with all other ingredients. Blend until smooth.
Add to a glass jar or airtight container and store in the fridge up to one week.
Omelet:

Heat a nonstick frying pan on medium/high heat. Spray or lightly grease the pan with oil.
Once hot, pour ½ cup of omelet mixture into the pan and lift + tilt the pan until it forms a thin, large circle in the bottom of the pan.
Cook until edges are cooked and small bubbles form all over the surface. Flip and cook on other side until golden brown.
I like to add veggies into the pan before pouring in the egg mix so they are cooked into the egg. You can also just add them onto the cooked omelet with some vegan cheese and then flip it in half to hold it all together. (See video below for demo & more ideas on how to use it!)

1 tbsp olive oil (sub avocado oil)
2 cloves garlic, minced
1 white onion, diced
2 1/2 cup carrots, chopped
1 1/4 cups celery (about 4 stalks), chopped
1 1/4 cup beet, chopped
1 tbsp fresh basil
1 tsp oregano
2 tsp parsley
1 tsp sea salt
1 cup water
2 tbsp lemon juice

14 min at high pressure