Dancing Dosas: A Joyful Ayurvedic Recipe Adventure
Cooking is an art, a science, and—most importantly—a dance. When you step into the kitchen to make dosas, it’s not just about whipping up a meal; it’s about connecting with yourself, your ingredients, and the moment. This is your time to have fun, get messy, and truly embrace the process. Let’s explore how the Ayurvedic principles of augmenting and extractive qualities can transform your dosa-making into a joyful, nourishing ritual.
The Magic of Augmenting and Extractive Foods
In Ayurveda, we’re all about balance. Augmenting foods—rich, grounding, and nourishing—help to build and sustain the body. Think creamy coconut, hearty grains, and luscious ghee. Extractive foods, on the other hand, are light, detoxifying, and purifying. Ingredients like lentils, spices, and leafy greens fall into this category.
When making dosas, we want to balance these two qualities to create a meal that satisfies both body and soul. By following a 60% augmenting and 40% extractive ratio, you can create a nourishing, well-rounded dish. The mung bean and rice batter embodies this balance, while the filling and accompaniments can be tailored to your dosha needs.
Dancing Dosas Recipe
Ingredients:
For the Dosa Batter:
3/4 cup rice (augmenting)
1/4 cup yellow mung bean dal (extractive)
¼ teaspoon fenugreek seeds (extractive, supports digestion)
Water for soaking and grinding
A pinch of salt
For the Filling:
1 medium sweet potato, boiled and mashed (augmenting, grounding for Vata)
1 cup spinach, finely chopped (extractive, cooling for Pitta)
1 teaspoon cumin seeds (warming and digestive)
½ teaspoon turmeric (anti-inflammatory and cleansing)
1 tablespoon ghee for cooking (augmenting, nourishing)
Salt to taste
Optional Chutney:
¾ cup fresh coconut, grated (augmenting)
½ cup coriander leaves (extractive)
1/8 tsp of black pepper (warming)
3-6 drops of lemon or lime juice (balancing)
Instructions:
Prepare the Batter:
Soak the rice and yellow mung bean dal with fenugreek seeds in water for 6-8 hours.
Drain and grind into a smooth batter, adding water as needed. The consistency should be pourable but not too runny.
Add a pinch of salt and let the batter ferment overnight in a warm spot.
Create the Filling:
Heat the ghee in a pan adding cumin seeds, and salt to taste. Let them sizzle.
Add turmeric, spinach, and mashed sweet potatoes. Mix well. Cook until the spinach wilts and everything is well combined.
Cook the Dosas:
Heat a flat, non-stick skillet or dosa pan. Pour a ladleful of batter in the center and spread it thinly in a circular motion.
Drizzle a few drops of ghee around the edges. Cook until golden and crispy.
Add a spoonful of filling to one side and fold the dosa over.
Blend the Chutney:
In a blender, combine coconut, coriander, black pepper, and lemon juice. Add water to reach your desired consistency. Blend until smooth.
Assemble and Dance:
Serve your dosas hot with the fresh chutney. Take a moment to appreciate the colours, textures, and aromas before you dig in.
Tips for a Joyful Kitchen Dance
Play with Spices: Add or omit spices based on your mood and dosha needs. Feeling heavy? Add ginger for lightness. Feeling overheated? Cool down with coriander.
Enjoy the Process: Don’t rush. Let the dosa batter bubble, watch the edges crisp up, and savour the transformation.
Invite Connection: Share the experience with family or friends, or simply enjoy the connection you’re building with yourself.
Why It’s More Than Just Food
When you cook with intention and joy, you’re nourishing more than your body—you’re feeding your soul. Dancing dosas aren’t just about eating; they’re about embracing the Ayurvedic principle that food is medicine, play is essential, and every moment in the kitchen can be an act of love.
So, roll up your sleeves, grab your ingredients, and let your dosa dance begin!
