4. Cook the dosa for about 2 minutes, until the bottom turns brown. Using a silicone spatula, loosen the dosa from the pan and flip it over to cook the other side, about 2 more minutes. Continue to make remaining dosas, 8 in total.

4. Place each Dosa on a plate. Fill each one with a generous scoop of the Asparagus Salad.

Spiced Asparagus Wraps [Indian fusion Recipe]

My recipe for Spiced Asparagus Wraps is new take on salads and Indian dosas that was inspired by one created by Cristeta Comerford, the White House chef. The concept combines a salad made with the freshest ingredients dressed in an Indian inspired vinaigrette that is served in traditional India dosas, rice pancakes. It can be served as a side salad or as a main course.

2. In the same water, boil the edamame for 4 minutes. Remove from the water. Place on a paper towel to cool.


3. Combine the asparagus, tomatoes, onion and edamame in a large bowl. Pour in half of the dressing and mix. Add more dressing if needed. Add the chopped cilantro, red pepper flakes and freshly ground black pepper.

STEPS:

 Dosas:
1. Soak the rice, lentils and fenugreek seeds in water and allow them to soak overnight so they become lighter and fluffier.

2. Grind the mixture along with the salt in a blender until smooth.  The dosa batter should have the consistency of pancake batter. Let it sit overnight for fermentation.

​3. Heat a lightly oiled 9-inch skillet over medium heat. Pour one-half cup of the batter onto the pan. I find it works best to hold the pan with one hand and tilt it all around in a circular motion while simultaneously pouring in the batter with the other hand. This way the batter forms an even coating on the bottom of the pan.

Garam Masala Vinaigrette:

1. In a large bowl, whisk together the spices, Dijon mustard and lime juice. Slowly whisk in the oil.


Asparagus Salad:

1. Trim off the bottom ends of the asparagus then cut on the diagonal into 1-inch pieces. Place the asparagus into a pot of salted boiling water. Blanch for 90 seconds. Using tongs remove the asparagus from the pot and place into an ice bath for a few minutes. Spread the asparagus out on a paper towel to cool completely and absorb any water.

INGREDIENTS:

Dosas:
1 cup long grain rice
1/4 cup urud dal
1 tsp fenugreek seeds
​1 tsp salt
oil
Garam Masala Vinaigrette:
1/4 tsp ground cumin
1/2 tsp red chile powder
1/2 tsp garam masala
1/2 tsp kosher salt
1/2 tsp brown sugar
1/4 tsp Dijon mustard
2 Tbs lime juice
1/4 cup canola oil
Asparagus Salad:
1 lb asparagus, cut on the diagonal into 2-inch pieces
1/2 cup edamame
1 cup grape tomatoes, quartered
1/4 cup red onion, minced
1 Tbs cilantro, chopped
Freshly ground black pepper
1 pinch red pepper flakes