Recipe: edemame dosa 

Chef Sameer, from Roti Rollers restaurant in Dubai, says: “Edamame is an immature Asian soybean extensively used in Japanese and Chinese cuisine. These tasty beans have a soft texture and adapt to any flavour they are cooked with. Edamame are rich in healthy fibre, antioxidants and vitamin K. This bean is not commonly used in Indian cuisine, but we experimented and found it’s a wonderful inclusion for a dosa filling, especially to accommodate the needs of the vegetarian and vegan communities.”

Edamame dosa

Ingredients

120g urud dal

60g rice (poni)

220ml iced water

2g fenugreek seeds

6g salt

8ml cooking oil

1g mustard seeds

1g curry leaves

50g red onion

140g frozen edamame, peeled

2g turmeric powder

Method

Soak the dal and rice separately for 4 hours.

Drain and grind together using iced water to smooth the mixture, until a slow-flowing consistency, and then add the fenugreek seeds.

Let it ferment in a warm area for six to eight hours, add half of the salt, mix well and refrigerate (do not store this batter for longer than 12 hours).

In a deep-frying pan, heat the oil and crackle the mustard seeds and curry leaves. Then add the chopped onions and saute until golden.

Add the blanched edamame, turmeric powder and the rest of the salt. Mix well and continue stir-cooking until the skin of the bean starts shrivelling and is well-coated with the spices and onion. Allow to rest on slow fire for 2-3 minutes, then remove and keep warm.

Pour 150ml of the lentil mixture on a hot griddle, spread into a thin circle, and cook on one side using little oil.

Stuff 100gm of the edamame mixture in the centre, book-fold and serve immediately.

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