Low fat && Vegan && Grain-free

If you are grain-free, or grain-challenged, being able to have a “wrap” for a meal is a huge treat! (To be fair these contain a little fine corn meal, and I think corn can count as a whole grain depending on the context. I’ve omitted the corn meal from these before, it still works, so that’s an option if you need it!) These dosas are delicious with any number of fillings; pick your favorite wrap or sandwich filling, or even a mishmash of roasted veggies and a protein of your choice, and you are good to go. There’s one filling in particular I’ve been kind of obsessed with, so I’ll definitely be making a separate post for that one. I’ve got a couple other recipes in mind, that have made excellent dosa fillings in the past, so will probably also be making an appearance here eventually.

I’m not going to lie, making these dosas takes a little thinking ahead, but other than that there’s almost no prep required; after you’ve soaked the mung beans, everything goes into a blender and gets blitzed. It takes some time to make each dosa one at a time in a big frying pan, but fortunately the actual active time required from the cook is not too much; there is quite a bit of down time while each side of each dosa cooks. These dosas also freeze and reheat beautifully, so once you’ve made a batch, they can make putting together a meal pretty quick and easy. I recommend making a bunch whenever you have time and energy (and anytime you have extra greens that need to be used up!), whether or not you’re going to eat them right away. Then stick a few in the fridge in an airtight container and put the rest in the freezer (also in an airtight container, with parchment or wax paper between the container and between individual dosas) for later.

Probably the most important thing to know before diving into this recipe, is that you have to soak your dried mung beans for about 8 hours at room temperature, and you can safely leave them soaking at room temperature for up to 24 hours. So it helps if you can commit to making these a day in advance, and start soaking your beans right then. Fortunately, if you start soaking your beans and it turns out you’re not able to make dosas the day you planned to, just pop the soaking mung beans (still in their soaking water) into the fridge, where they’ll be fine to wait for you, up to a few days, until you’re ready to cook. I soak the beans in a mason jar with a lid; then if I’m not able to make the dosas when the beans have soaked, I just move the whole thing to the fridge.

If you give these a try, I’d love to hear how you eat them, and what you fill them with! Let me know in the comments!

Green Mung Dosas

Makes about eight 12-inch dosas / wraps — freeze and reheat *very well*

Bits:

• 225 g (1 1/3 cups) whole dried mung beans, soaked at room temp for 8 to 24 hours
• 14 oz cold water
• 1 serrano pepper, roughly chopped
• 1 tsp salt
• 2 Tbsp 1 tsp
• 1/2 tsp cumin
• 2 Tbsp 1 tsp fine corn flour
• 3-4 cups spinach or mixed hearty greens (I use Organic Girl Super Greens salad mix)
• Butter, ghee, or oil to grease the frying pan, if needed

Algorithm:

1. Heat a 12-inch frying pan or skillet on the stove on medium heat. (The larger the pan, the more filling you can stuff in the dosa! But don’t worry too much if you only have smaller frying pans; the dosas will be smaller, but you’ll of course get more of them).
2. Add all ingredients to a large blender (use a high-speed / high power blender like a Vitamix if you have one). Blend just until the consistency is smooth and uniform.
3. If your pan is not non-stick, grease it lightly with ghee, butter, or oil
4. Pour 1/8th of the batter onto the hot pan and quickly tip the pan so the batter coats the whole bottom evenly. Let the dosa cook for a few minutes until the edges look dry and start pulling away from the pan.
5. Flip the dosa and let it cook for two more minutes on the other side. TBH, I find it easiest to pull it up and flip it over with my fingers, but you can give it a try with spatulas if you like. Be careful when you are pulling the dosa up to flip it; if it starts to come apart in the middle, it’s not ready to flip yet! Try turning the heat down a nudge, and giving it another minute if this happens.
6. Lift the dosa from the pan and set it on a plate to cool.
7. Repeat until you’ve used up all the batter.
   
   * Notes about freezing and reheating: If you’d like to freeze some dosas for later, be sure to put some parchment or wax paper down on the bottom of a freezer-proof, airtight container. Fold each dosa on itself, however it will fit in the container. Put squares of parchment or wax paper between each dosa. If you don’t do this, the dosas may stick to each other and the container when you try to take them out (unless you want to reheat them all at once; I take them out of the freezer and use them one at a time, personally). When you want to eat one of your freezer dosas, take it straight out of the freezer but don’t try to unfold it yet. Put it in whatever shape its in on a large plate, and microwave it for 1 minute (full blast, no need to wait around for “defrost”). Once it’s warmed up, unfold it and put it back laid flat on the dinner plate. Microwave it for another minute, or until hot. (Careful not to over-microwave it, or it will shrink up a little and get chewy).