Author Archives: erik-vultus

Description

This traditional South Indian dish is made with a rice and lentil batter that is fermented overnight. Fenugreek seeds and urad dal are used to attract natural airborne wild yeast that activates overnight, creating a delicious sourdough-like flavor.

Dosa is typically filled with curried potatoes and served with coconut chutney as well as a lentil-based soup called sambar. So whether your palate prefers a kick of spice or a mouthwatering cool sensation, the dosa is exceptionally versatile. Dosa is considered to be a comfort food for many Indians, and is often served for breakfast. Dosas can be tough to make the traditional way, but now the DosaMaker allows you to make a dosa with ease.

Ingredients

• 2 cups rice*

• 1/2 cup whole urad dal

• 3 tbsp flattened rice, also called poha

• 1 tsp fenugreek seeds

• 1 tsp salt

*You can use a variety of rices based on your preference. We prefer using 1 cup Ponni boiled rice along with 1 cup of long-grain rice

Cooking Instructions

1. Quickly wash rice, urad dal, and poha in water. Don’t over wash otherwise the batter will not ferment.

2. Put rice, urad dal, poha and fenugreek seeds in a medium bowl a cover with water. Set aside for 4-5 hours.

3. Set aside 2 cups of soaking water, and drain the rest.

4. Blend rice mixture with 2 cups of the soaking water and salt until it is completely smooth. Pour into a large bowl and place somewhere warm overnight.

5. After approximately 8 hours (Exact time depends on temperature and humidity), add water and mix well. We suggest using 1/4 cup water, but you may want to use more/less depending on how thin/thick you prefer your dosa.

6. Set the DosaMaker on temperature setting #2,

7. Add a light coating of oil to the top and bottom cooking plate. Pour 3 oz of dosa batter into the DosaMaker and close.

8. Cook 2 minutes. Open DosaMaker and cook an additional 30-45 seconds depending on your desired level of crispness.

Enjoy!

Description

If you’re a health nut, this mung bean dosa is for you! Mung beans are tiny green legumes typically found in Asian (especially Indian) cuisines. Did you know that one cup of raw, un-sprouted mung beans contain almost 50 grams of protein?

You can use this dosa as a wrap if you use temperature setting #2, or make a healthy, guilt-free chip on temperature setting #3. This mung bean dosa is super flavorful on it’s own or with a savory filling.

Note: This recipe requires you to soak mung beans for at least 5 hours – we just let it sit overnight.

Ingredients

• 2 cup mung beans (soaked for at least 5 hours and drained)

• 2 garlic cloves (peeled and cut in half)

• 3 tbsp chopped red onion

• 1 tbsp rice flour

• 1/2 tsp red chili powder

• pinch of salt

• 1 cup water

Cooking Instructions

1. Blend all ingredients until you have a smooth batter. For a thinner dosa add 1 to 3 tablespoons of water to the batter. Note: The batter will have some green mung bean shell that may not blend completely. This is ok as long as the bean itself is blended completely.

2. Set the DosaMaker on temperature setting #2.

3. Add a light coating of oil to the top and bottom cooking plates. Pour 3-3.5 oz of batter into the DosaMaker and close.

4. Cook 2.5 minutes.Open to check the dosa and if desired, cook additional 30 seconds to 1 minute. For a crispier chip-like dosa, use temperature setting #3.

5. Enjoy!