Vegan

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

This recipe is for a fun, healthy finger food that’s great for kids (and adult kids!). Made with wholesome ingredients including oatmeal, brown rice, and flax meal – you won’t feel guilty when enjoying this dosa! Kids can hold these banana “sushi” rolls easily and they’re great to dip into your favorite yogurt or spread. These only take 10 minutes to make and clean-up is easy!

 

Ingredients

To blend:

• 1/4 cup oatmeal. (Note: For gluten-free dosa, make sure you purchase gluten-free oatmeal)

• 1/4 cup brown rice flour

• 1/2 cup milk (nut or dairy)

• 1 tsp flax meal

• 2 tbsp apple sauce (unsweetened or sweetened, your preference)

• 3 tbsp water

• 1/4 tsp cinnamon

• 1/16-1/8 tsp (pinch) of salt

 

Other ingredients:

• 1 banana

• peanut butter, almond butter, nutella, or sunflower seed spread

• chia seeds (optional)

• granola (optional)

• honey or maple syrup (optional)

• your favorite greek yogurt flavor (optional)

 

Cooking Instructions

1. Blend all ingredients listed under “To Blend” until you have a smooth batter.

2. Set the DosaMaker on temperature setting #2.

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

4. Cook for 2 minutes.  Open to check the dosa and if desired, cook additional 30 seconds. Note: For this recipe we like the dosa to be a bit softer so we can roll it around the banana. 

5. Remove the dosa and let it cool for about 30 seconds. Spread your choice of nut butter or chocolate spread on top of the dosa. Place a whole peeled banana at one end of the dosa and roll.

6. Give the wrapped banana a few gentle squeezes to ensure it’s wrapped tightly. Cut into 1 inch pieces.

7. Drizzle with honey or maple syrup and garnish with some chia seeds and granola for crunch. You can also dip into your favorite greek yogurt.

8. Enjoy!

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.