Veg Kari Dosa is a local favorite from Tamil Nadu’s street stalls, but here’s a nourishing twist — we’re using soya chunks to make a meaty, textured filling without any meat. The dosa is thick, crispy-edged, and layered with this masala soya kari, folded and served piping hot with chutney and sambar. This stuffed dosa is a perfect fusion of flavor and comfort.

Ingredient benefits in Veg Kari Dosa

Soya Chunks – Give the kari a meaty texture and protein punch, making the dosa filling and wholesome.

Onion – Adds sweetness and body to the masala while aiding digestion after a rich meal.

Tomato – Brings tanginess and juiciness that balances the spice in the kari.

Curry Leaves – Enhances the aroma of the dosa and improves digestion post-tiffin.

Fennel Seeds – Offers a mild sweetness and helps prevent bloating after this hearty dosa.

Ginger-Garlic Paste – Deepens the flavor of the kari and helps digest the protein from soya. It is essential for the Veg Kari Dosa.

Turmeric Powder – Adds color and helps the body process the heavier filling easily.

Red Chili Powder – Gives the signature heat that makes this dosa bold and exciting.

Coriander Powder – Balances all spices and brings mild earthy flavor to the masala.

Garam Masala – Adds warmth and depth, turning simple veg filling into a comforting street-style kari.

Fresh Coriander Leaves – Refreshes the dosa and cuts through the richness of the filling.

Dosa Batter recipe(link)– The fermented batter makes the dosa soft inside and crisp outside — easy to digest and rich in natural probiotics.

Veg Kari Dosa with Soya Chunks (Street-Style Tamil Special)

Recipe by Sandhya Riyaz

5.0 from 2 votes

Course: DinnerCuisine: South IndianDifficulty: Easy

Servings

3

servings

Prep time

15

minutes

Cooking time

40

minutes

A crisp dosa stuffed with spicy soya kari — protein-packed and flavorful, just like your favorite tiffin stall.

Ingredients for dosa

• 5 cups Dosa Batter

• 5 tablespoon, Oil (for making dosa)

• 
  For the Soya Kari Filling

• 1 cup, Soya chunks

• 2 tablespoon, Oil

• 1 teaspoon, Fennel seeds

• Few curry leaves

• 1 nos., Onion, finely chopped

• 1 nos., Green chili, chopped

• 1 teaspoon, Ginger garlic paste

• 1 nos., Tomato, finely chopped

• 1/2 teaspoon, Turmeric powder

• 1 teaspoon, Red chili powder

• 1 teaspoon, Coriander powder

• 1/2 teaspoon, Garam masala

• Salt to taste

• 1 tablespoon, Fresh coriander leaves, chopped

Directions to make Soya Kari Preparation

• Boil soya chunks in salted water for 5 mins. Drain, rinse, and squeeze dry.
• Pulse once in a mixer to get a coarse, minced texture.
• Heat oil, add fennel seeds and curry leaves.
• Sauté onions and green chili until golden.
• Add ginger garlic paste and cook till the raw smell fades.
• Add chopped tomatoes and cook till soft.
• Mix in turmeric, chili powder, coriander powder, garam masala, and salt.
• Add the pulsed soya chunks. Mix and cook for 5–6 mins till dry and masala-coated.
• Finish with chopped coriander. Let it cool.
• 
  Assembling the Dosa
• Heat tawa and pour a ladle of dosa batter. Spread thick like oothappam.
• Drizzle oil around the edges. Cook on medium flame.
• Spread a few spoonfuls of soya kari over the dosa.
• Fold and press gently. Serve hot with chutney and sambar.

Notes

• Serving Suggestions:
  Pair with coconut chutney and hot tiffin sambar.
  Add a spoon of idli podi oil on top before folding for extra punch.
• Tips & Notes:
  Add grated carrot or beets to the kari for variety.
  You can prep the soya kari ahead and refrigerate for up to 2 days.
  Make mini versions for snacks or lunchboxes.
• * 1 cup = 235 ml

Print

STEP By STEP Directions for Soya Kari Preparation

• Boil soya chunks in salted water for 5 mins. Drain, rinse, and squeeze dry.
• Pulse once in a mixer to get a coarse, minced texture.
• Heat oil, add fennel seeds and curry leaves.
• Sauté onions and green chili until golden.
• Add ginger garlic paste and cook till the raw smell fades.
• Add chopped tomatoes and cook till soft.
• Mix in turmeric, chili powder, coriander powder, garam masala, and salt.
• Add the pulsed soya chunks. Mix and cook for 5–6 mins till dry and masala-coated.
• Finish with chopped coriander. Let it cool.

Print

Directions for Assembling the Dosa

• Heat tawa and pour a ladle of dosa batter. Spread thick like oothappam.
• Drizzle oil around the edges. Cook on medium flame.
• Spread a few spoonfuls of soya kari over the dosa.
• Fold and press gently. Serve hot with chutney and sambar.

FAQs: Answers to Your Most Common Questions

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