We’re always looking for ways to get veggies into our diet and this spinach edamame dosa is a great way to do that. We added soy sauce and sesame seeds to give it an asian twist and love pairing this with sautéed mushrooms (or chicken for our non-veg friends). You will find our recipe for this filling after the dosa recipe!
Not looking for a full meal and just want a snack? Cook the dosa for an extra 30 seconds and you have some flavorful spinach dosa chips! Perfect for munching on while you’re on the go!
Ingredients – Makes 3 -4 dosas
• 1/2 cup fresh spinach
• 1/4 cup cooked edamame
• 1/2 cup oat flour (to make gluten-free make sure to use gluten-free oatmeal)
• 2 tbsp cilantro, optional
• 1/2 tsp cumin powder
• 1 tsp sesame seeds
• 2 tsp soy sauce
• 3/4 cup water
1. Blend all ingredients until you have a smooth batter. For a thinner dosa add 1 to 3 tablespoons of water to the batter.
2. Set the DosaMaker on temperature setting #2.
3. Add a light coating of oil to the top and bottom cooking plates. Pour between 3.5oz and 4oz of batter into the DosaMaker and close.
4. Cook 2 minutes. Open DosaMaker to flip the dosa. Close and cook an additional 30 seconds to 1 minute.
Sautéed Mushroom Filling
• 1 8oz package of mushrooms, sliced. For non-vegetarians, you can substitute the mushrooms with thinly sliced chicken or use a mix of half mushrooms and half chicken.
• 1/2 medium onion, diced
• 1/2 tbps minced garlic
• 1/2 tbsp sesame seed
• 1 tbsp soy sauce
• 1/2 tbsp red chili flakes (optional)
• Sriracha sauce
• plain yogurt
• fresh chopped cilantro (for garnish)
1. In a medium pan, add 1 tbsp of oil and place on medium heat.
2. Sautee onions, garlic, and sesame seeds until the onions turn clear. Stir frequently and make sure you don’t burn the garlic.
3. Add mushrooms, soy sauce, and red chili flakes. Sautee until mushrooms are cooked.
4. Fill dosas and drizzle with Sriracha sauce and yogurt. Garnish with fresh chopped cilantro.