Edamame Dosa

Ingredients

• 200 g (1 cup)idli rice
• 155 g (1 cup)shelled edamame, thawed
• 2 g (1 tsp)cumin seeds
• 2 dried chillies, or to tastedried red chillies
• 5 g (1 tsp)salt
• 300 ml (1¼ cups), or to tastewater
• 30 ml (6 tsp), dividedoil

Instructions

1. 1

   Rinse and soak

   Rinse the rice 4 to 5 times, until the water runs clear. Make sure the edamame is thawed and at room temperature. Put the rice, edamame, dried red chillies and cumin seeds in a bowl, add enough water to cover, and soak for 4 to 6 hours.

2. 2

   Blend the batter

   After soaking, drain the ingredients. Put 60 ml (¼ cup) water in a blender, add the rice and edamame mixture, and blend until smooth. Add 180 ml (¾ cup) water while blending; the original method uses a batter setting for 60 seconds.

3. 3

   Season the batter

   Transfer the batter to a bowl. Rinse the blender jar with a further 60 ml (¼ cup) water and add this to the bowl. Stir in the salt. The total water used is 300 ml (1¼ cups); adjust as needed for the rice so the batter has a pourable consistency. No fermentation is needed, and the batter can be used straight away.

4. 4

   Cook the first side

   Heat a well-seasoned cast-iron pan, then reduce the heat to medium-low. Pour a ladleful of batter onto the pan and spread it slightly; keep it thicker than a regular dosa. Add about 2.5 ml (½ tsp) oil around the edges.

5. 5

   Cover and steam

   Cover the pan and cook the dosa until the top is well cooked, usually about 60 to 75 seconds. Keep the lid on to help the dosa stay soft.

6. 6

   Flip and finish

   When the top is fully cooked, loosen the edges, flip the dosa and cook for 30 to 45 seconds. Flip it again, remove it from the pan and repeat with the remaining batter. Serve hot with jaggery or other sides.

What is edamame dosa?

Dosa is a South Indian dish of savoury batter cooked on a hot pan, with many versions built around rice and lentils. This variation pairs idli rice with edamame, plus cumin and dried red chilli for a gently spiced flavour.

Unlike fermented dosa batter, this one is cooked as soon as the soaked ingredients have been blended. The edamame gives the batter its distinctive character, while keeping the method straightforward.

Nutrition and macros by portion

The nutrition label shows one serving as written: 187 calories, 5g protein, 29g carbs, 6g fat.

The rice is the main source of carbohydrates, while the edamame contributes protein and some fat; the oil used for cooking adds further fat. Pair a dosa serving with vegetables or a vegetable-rich side to round out the plate.

The rice and edamame

Rice: Rinsing it until the water runs clear removes loose surface starch before soaking. Idli rice is the variety specified for this batter.

Edamame: Thaw frozen, shelled beans and bring them to room temperature before soaking and blending. This recipe blends the beans with the rice rather than adding them whole.

Getting the batter right

Soaking: Allow 4 to 6 hours for the rice and edamame to soak with the chillies and cumin. Drain before blending.

Consistency: Add the measured water in stages, then check that the finished batter pours from a ladle. The amount needed can vary with the rice, so the recipe allows water to taste.

Cook gently under a lid

Heat: Start with a well-seasoned cast-iron pan, then lower the heat to medium-low before adding batter. This gives the dosa time to cook through without needing a very thin spread.

Cover: Let the dosa steam under the lid for about 60 to 75 seconds, until the top is well cooked. Uncovered cooking can dry it out and cause cracks.

Flipping and doneness

First side: Keep the dosa slightly thicker than a regular dosa, and add oil around its edges. Wait until the top is fully cooked before loosening the edges.

Second side: Flip and cook for another 30 to 45 seconds, then flip once more before removing it from the pan. Make the next dosa with the remaining batter in the same way.

Serving the dosas

Serve these dosas hot, with jaggery as suggested or with another side of your choice. A chutney or a savoury accompaniment can also sit alongside them.

Cook the dosas in batches and bring them to the table as they come off the pan. The covered cooking method is intended to keep their texture soft.

Recipe notes & tips

• Rinse the rice 4 to 5 times, until the water runs clear.
• Thaw the edamame and bring it to room temperature before soaking.
• Add the water in stages and check that the batter pours easily.
• Keep the dosa thicker than a regular dosa rather than spreading it very thinly.
• Cover the pan while the first side cooks to help prevent the dosa from drying out.
• Wait until the top is fully cooked before loosening and flipping the dosa.

Variations

• Adjust the heat: Use fewer dried chillies for a milder batter or add them to taste.
• Change the side: Serve with jaggery, as suggested, or choose another accompaniment.
• Use another pan: A different well-seasoned pan can stand in for cast iron.
• Tune the water: Add water to taste until the batter reaches a pourable consistency.

Common mistakes to avoid

• Skipping the soak: Soak the rice and edamame for 4 to 6 hours before blending.
• Using cold edamame: Thaw frozen shelled edamame and bring it to room temperature first.
• Making the batter too thick: Add water as needed until it pours from a ladle.
• Spreading too thinly: Keep the dosa thicker than a regular dosa.
• Cooking uncovered: Cover the pan so the dosa is less likely to dry out and crack.
• Flipping too early: Wait until the top is fully cooked before loosening the edges.

How to store

The recipe is best served hot, and it does not specify a storage time. If you have leftovers, refrigerate them in a covered container and reheat in a pan until hot.

Frequently asked questions