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Tofu Dosa

This recipe is a tasty and nutritious twist on a classic South Indian dish. This vegan version of the traditional dosa recipe replaces the typical

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Dairy-free buttermilk (Taak/Chaas)

Summers are incomplete without buttermilk, isn’t it? I hope you all have tried coconut milk curd and liked it too. So why not make buttermilk using the same curd? It takes just 2 mins to make it if you have the curd ready with you. And trust me, the taste is better than dairy-based buttermilk. Please keep reading for the recipe.

Preparation time: 5 minutes

Servings: 3


  1. 1/2 cup coconut milk curd (Click here for the recipe)
  2. 1/3rd cup water
  3. 1/4th teaspoon salt
  4. 1/3rd teaspoon buttermilk masala (I use the local brand ‘Ruchira’ )
  5. 1/3rd teaspoon powdered mint

Procedure (Method 1)

  1. Add water to the curd and churn using a churner.
  2. Once churned, add salt, buttermilk masala, and powdered mint to it.
  3. Serve cold and enjoy!

Method 2

  1. Add all the ingredients to a blender and blend. Easy peasy!
  2. About the buttermilk masala: You can buy the masala from a nearby store or make it at home. Do check the ingredients before buying the masala. It shouldn’t contain milk solids. The recipe for buttermilk masala is also available online. I use the local brand ‘Ruchira’ and it’s unfortunately not available online so attaching links to buttermilk masala brands below.

Links to buttermilk masala brands


I suggest to keep making the curd by using culture from the previous batch so that you can make buttermilk, raita, lassi, and other curd-based drinks/dishes whenever you want to. Being a vegan in India isn’t that difficult I guess.

Recipe is by Vaibhavi lonkar, one of our long-term volunteers. You can check more of her work here: Guide to everything vegan

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