Savory

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).

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!

 

Description

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

 

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.

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.

5. Enjoy!

 

Sautéed Mushroom Filling

Ingredients

•  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)

 

Cooking Instructions

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.

 

Description

Thin and delicate crepes seem like a daunting task, but with the DosaMaker they’re super easy! Impress your friends with these crepes for breakfast or brunch. You can fill them with whipped cream and jam, Nutella, fruit, peanut butter, spinach and ham, goat cheese, the possibilities are endless! Savory or sweet- it’s really up to you and what you’re craving. Try making some fluffy, light French crepes – it’s quick and easy!

Note: This recipe was specifically created to use with the DosaMaker, so the ingredient proportions used differs from a traditional crepe recipe and the batter will be thinner than batter typically used to make crepes by hand.

 

Ingredients

• 1 egg

• 1 tbsp melted butter

• 1/2 cup all purpose flour

• 7 tbsp milk

• 1/4 cup water

 

Cooking Instructions

1. Whisk all ingredients together into a smooth batter.

2. Set aside in fridge for 1/2 hour.

3. Set the DosaMaker on temperature setting #1.

4. Add a light coating of oil to the top and bottom cooking plates. Whisk and pour 3 oz of batter into the DosaMaker and close.

5. Cook for 1 minute and 15 seconds. Remove and enjoy with your choice of toppings!

Description

This versatile and healthy dosa is easy to prepare and a great substitute for whole wheat bread. Buckwheat provides a hearty, slightly nutty flavor that goes well with a variety of fillings, and the simple ingredients used means you can avoid the fillers and additives used in most store-bought bread. We use this dosa for breakfast, lunch, and dinner!

Note: This recipe requires the batter to stand for at least 4 hours to allow the flours and water to combine. We prepare this and let it stand overnight so it’s ready to use the next day. You can store the batter in the refrigerator for up to 2 days.

 

Ingredients – Makes 4-5 dosas

• 1/2 cup Buckwheat flour

• 1/4 cup Oat flour (for gluten-free recipe make sure to use gluten-free oatmeal)

1/4 cup Almond flour

1 cup water plus additional 1/4 cup water to add before making dosa

1/4 tsp salt

 

Cooking Instructions

1. Whisk buckwheat, oat, and almond flours with salt to form a smooth batter. Cover and let stand at room temperature for at least 4 hours or up to 2 days in the refrigerator (we let it sit overnight).

2. Add 1/4 cup water and mix well.

3. Set the DosaMaker on temperature setting #1.

4. 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.

5. Cook for 3 minutes.Open to check the dosa and if desired, cook additional 30 seconds to 1 minute. Enjoy!

 

The dosa pictured above uses a chocolate spread, peanut butter, and banana filling. The dosa pictured below has a poached egg on top and filled with a spring salad and dressing.

 

Description

This dosa is one of our most popular! The combination of chickpea, almond, and brown rice provides a slightly nutty and sweet flavor that goes well with every dish we have paired it with. Like our Buckwheat dosa, it’s heathy alternative to sandwich bread and great for breakfast, lunch, and dinner. The Mediterranean dosa pictured above is filled with tabouli, hummus, and tzatziki, and is delicious!

Note: This recipe requires the batter to rest for at least 4 hours to allow the flours and water to combine. We prepare this and let it rest overnight so it’s ready to use the next day. After you have let it rest, place in the fridge and use within 2-3 days.

 

Ingredients to make 4-5 dosas

• 1/2 cup brown rice flour

• 1/4 cup chickpea (garbanzo bean) flour

• 1/4 cup almond flour

• 1 cup water plus additional 1/2 cup water to add before making dosa

• 1/8 tsp – 1/4 tsp salt (to taste)

 

Cooking Instructions

1. Whisk all ingredients until you have a smooth batter. Cover and let rest at room temperature for at least 4 hours (we let it rest overnight).

2. Add 1/2 cup and mix well. Note: This batter will be very thin. Make sure to mix well before pouring each dosa.

3. Set the DosaMaker on temperature setting #1.

4. 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.

5. Cook for 2.5 minutes. Open to check the dosa and if desired, cook additional 30 seconds to 1 minute.