Author Archives: Arvind Krishnan

Lemon Blueberry “Muffin” Dosa

16 Jan

Description

This is one of our most popular recipes! Enjoy the vibrant flavors and airy texture of a lemon blueberry muffin, in a healthy and gluten-free dosa, This dosa can be served thick and soft for a more airy, muffin-like texture, or served thin and crispier for a unique twist. This is a recipe you must try!

Ingredients – Makes 4 Dosas

• 1 cup oats (to make gluten-free make sure to use oats labeled as gluten-free)

• 1/4 cup buckwheat flour

• 1/4 cup almond flour

• 1 cup vanilla almond milk (or dairy milk if you prefer)

• 1/4 cup blueberries (fresh or frozen)

• 1/4 tsp salt

• 1/2 tsp cinnamon

• 1 lemon, zest only

• 2 tbsp honey

Cooking Instructions

1. Zest the lemon with a microplane or the smallest holes on a box grater.

2. Combine all ingredients in a blender and blend until the batter is smooth.

3. Preheat the DosaMaker on setting #1. Lightly coat the top and bottom cooking plates with cooking oil. For a unique twist, try coconut oil.

4. Pour 3 oz of batter in the center of the bottom plate, gently close, and cook for 2 minutes 30 seconds.

5. Open the lid and check. For a crispier dosa, flip and cook for another 30 seconds to 1 minute.

6. Remove using the plastic spatula and enjoy as-is, or serve with your favorite yogurt.

Chocolate Banana Pancake (2 versions)

16 Jan

Description

This is a delicious guilt-free (and gluten-free) way to get your pancake fix! We have 2 versions, with one that includes protein powder for anyone looking to add more protein to their diet. Enjoy by itself, with syrup, or with your favorite nut butter. It’s super easy to make and great for breakfast, a snack, or a healthy dessert.

Ingredients – Makes 4 Pancakes

• 2 eggs

• 1 banana

• 3/4 cup plus 2 tbsp oats (to make gluten-free make sure to use oats labeled as gluten-free)

• 6 tbsp unsweetened almond milk (or dairy milk if you prefer)

• 2 tbsp unsweetened cocoa powder

• 1 – 2 tsp honey or agave, optional

• Pinch of salt

For our protein packed version, try the following:

• 2 eggs

• 1 banana

• 1/2 cup oats (to make gluten-free make sure to use oats labeled as gluten-free)

• 3 tbsp unsweetened almond milk (or dairy milk if you prefer)

• 1 tbsp unsweetened cocoa powder

• 1/4 cup vanilla whey protein powder

Cooking Instructions

1. Combine all ingredients in a blender and blend until smooth.

2. Preheat the DosaMaker on setting #1. Lightly coat the top and bottom cooking plates with cooking oil.

4. Pour 2.5 – 3 oz of batter in the center of the bottom plate, gently close, and cook for 2 minutes.

5. Open the lid and check. For a pancake with a crispier texture, cook for another 30 seconds to 1 minute.

6. Remove using the plastic spatula and enjoy as-is, or allow to cool and spread with your favorite nut butter and roll up for portable snack.

Beet Dosa

16 Jan

Description

Combining vegetables with traditional Indian dosa batter is great way to add nutrients and flavor, and create some beautiful colors. The recipes below uses beets, but we encourage you to try other vegetables, including spinach, kale, and tomatoes. These dosas are especially great for kids who don’t like to eat their vegetables!

Ingredients – Makes 4 Dosas

• 1 cup traditional dosa batter. Click here to view our recipe, or you can use pre-made, fresh batter available at most Indian grocery stores.

• 2 steamed beets

• 1/4 cup water, if necessary to thin batter

Cooking Instructions

1. Combine beets and dosa batter in a blender and blend until smooth.

2. Preheat the DosaMaker on setting #2. Lightly coat the top and bottom cooking plates with cooking oil.

3. Depending on the desired thickness of your dosa, gradually add 1 – 2 tbsp of water to the batter until you reach the desired batter consistency.

4. Pour 3 oz of batter in the center of the bottom plate, gently close, and cook for 2 minutes 30 seconds.

5. Open the lid and check. For a crispier dosa, cook for another 30 seconds to 1 minute.

6. Remove using the plastic spatula and enjoy alone, or serve with your favorite filling, dip, or spread.

Sun-Dried Tomato and Basil Chickpea Dosa

16 Jan

Description

Sun-dried tomato and basil combine to create a delicious mediterranean inspired chickpea dosa. This dosa packs a ton of flavor and is very versatile. Enjoy as-is, with a dip or spread, or use as a wrap.

Ingredients – Makes 4-6 Dosas

Note: Dosas will be a bit thicker so they can be used as a wrap.

• 1 cup chickpea (garbanzo bean) flour

• 2 tbsp chopped fresh basil

• 4 tbsp chopped sun-dried tomato

• 1 & 1/2 cup water

• 2 tbsp olive oil

• 1/2 tsp salt

• 1/4 tsp black pepper

Cooking Instructions

1. Combine all ingredients in a blender and blend until the batter is smooth.

2. Preheat the DosaMaker on setting #1. Lightly coat the top and bottom cooking plates with cooking oil.

3. Stir in 3 to 5 tbsp of additional water in to the batter. The batter should still be slightly thick.

4. Pour 3.5 to 4 oz of batter in the center of the bottom plate, gently close, and cook for 3 minutes.

5. Open the lid and check. For a crispier dosa, flip and cook for another 30 seconds to 1 minute.

6. Remove using the plastic spatula and enjoy as-is, or serve with your favorite dip or hummus, or use as a sandwich wrap.

Raisin Carrot “Cake” Dosa (with Pumpkin Spice!)

16 Jan

Description

A healthy dosa with pumpkin spice that tastes like cake. Yeah, we don’t think we need to say any more either!

Ingredients – Makes 3-4 Dosas

• 1 cup finely grated carrot

• 2/3 cup oat flour (to make gluten-free make sure to use oat flour labeled as gluten-free)

• 1 cup vanilla almond milk (or dairy milk if you prefer)

• 1 tsp pumpkin spice (or 1/2 tsp cinnamon, 1/4-1/8 tsp of ground nutmeg, and 1/4-1/8 tsp of ground cloves)

• 4 tbsp raisins, chopped

• 1-2 tbsp maple syrup (optional)

• 1/8 tsp salt

Cooking Instructions

1. Whisk all ingredients together in a bowl until smooth. Let the batter rest at room temperature for 10 minutes. Note: Batter should be thicker than pancake batter to result in cake-textured dosa. For a thinner dosa, simply add another 2 – 3 tbsp of almond milk before cooking.

2. Preheat the DosaMaker on setting #1. Lightly coat the top and bottom cooking plates with cooking oil..

3. Pour 2.5 – 3 oz batter in the center of the bottom plate, gently close, and cook for 2 minutes 30 seconds. Flip the dosa, close the lid, and cook 30-60 seconds longer, depending on how crispy you want the dosa.

4. Remove using the plastic spatula and enjoy alone, or serve with yogurt, a smear of cream cheese, or almond butter. Enjoy!

Rosemary Whole Wheat Dosa with Apple and Melted Cheddar

16 Jan

Description

The combination of earthy rosemary, juicy apple, melted cheddar and sweet honey complement the flavors of the whole wheat dosa perfectly. The dosa becomes pleasantly crisp like a toasted tortilla and makes an excellent snack or one-stop appetizer.

Ingredients – Serves 4 as a snack or appetizer

For Dosa:

• 1 cup whole wheat flour

• 1 1/4 cup water

• 1 tsp fresh rosemary, finely chopped

• 1/4 tsp salt

• 1/4 – 1/3 cup water, added to batter right before making dosas

For filling:

• 4oz aged white cheddar cheese (or your favorite cheese), grated or shredded

• 1 apple, thinly sliced into wedges

• 1 tbsp honey

Cooking Instructions

1. Whisk the flour, 1 1/4 cup water, rosemary, and salt in a bowl to form a smooth batter. Cover and let stand at room temperature for at least 30 minutes. Batter will thicken while it stands.

2. Whisk in the additional 1/4 cup water, adding one more tablespoon at a time until batter has a thin consistency.

3. Preheat the DosaMaker on setting #1. Lightly coat the top and bottom cooking plates with cooking oil.

4. Pour 3 oz of batter in the center of the bottom plate, gently close, and cook for 3 minutes.

5. Open the lid, flip the dosa, and cook for 1 more minute.

6. Remove dosa using the plastic spatula and cool on a plate. While dosa is cooling, increase the DosaMaker temperature to setting #2 and prepare the filling ingredients.

7. Once the green light is flashing, return the dosa to the DosaMaker and do not close the lid. Sprinkle the cheese over the top of the dosa in an even layer, then move the lid to the Elevated Cooking Position. Toast dosa for 3-4 minutes, or until the cheese is melted and the dosa is crisp.

8. Remove dosa using the plastic spatula and place on a cutting board. Place apple slices on dosa, drizzle with honey, and slice into wedges or fold in half and serve (like a quesadilla).