Vegan Masala Dosas
For 2 (For 4)
Potatoes: 2 (4)
Onion: 2 (4)
Aubergine: ½ (1)
Savoury Tarka Spice Blend: 1 pod (1 pod)
Sambar Masala: 1 pod (2 pods)
Cooked Toor Dal: 1 sachet (2 sachets)
Green Chilli: 2 (2)
South Indian Rice Blend: 1 pod (1 pod)
Curry Leaves: 1 pod (2 pods)
Crushed Ginger: 1 sachet (2 sachets)
Turmeric: 1 pod (1 pod)
Fresh Coriander: 1 bunch (1 bunch)
Tamarind Paste: 1 pod (2 pods)
Dosa Mix: ½ bag (1 bag)
Hariyali Paste: 1 pod (2 pods)
Sweet Tomato and Chilli Chutney: 1 pod (2 pods)
Per serving: Energy (kcal) 796 Fat 10g of which saturates 1g Carbohydrates 163g of which sugars 10g Protein 33g Salt 2.03
Please note our recipes are packed
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
When we started Feast Box, this was the kind of recipe we had in mind. It’s a thoroughly iconic South Indian dish, yet it’s made with such specific ingredients and techniques that most home cooks won’t ever get to taste one in their own kitchen. We took on the challenge, and now we’ve finally found a dosa mix that’s the right mix of simple and effective. No dosa recipe is more essential than this masala dosa, where the rice and lentil-based crisp pancake’s spongy interior forms a perfect pillow for a fresh, spicy potato mixture, punched up by fruity, piquant chutneys and a deeply nourishing sambar.
Preparation time:For 2 - 60 minsFor 4 - 80 mins
Cooking time:For 2 - 70 minsFor 4 - 90 mins
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