My recipe for Spiced Asparagus Wraps is new take on salads and Indian dosas. The traditional recipe for Masala Dosas is made with a rice pancake filled rich mashed potatoes. They are often served at weekend brunches at Indian restaurants around the country. They are incredibly delicious but heavy and loaded with calories.
This recipe was inspired by one created by Cristeta Comerford, the White House chef. With her healthy approach to eating, she prepared whole wheat crêpes filled with a shaved broccoli salad. I was immediately inspired to create something similar so Spiced Asparagus Wraps was created.
The recipe for the asparagus salad was easy to conceptualize. Blanched asparagus is combined with a few other healthy vegetables, including tomatoes, onion and edamame are lightly dressed with a garam masala vinaigrette.
Making the batter for the dosas is a time consuming process; it takes about 48 hours. The first step is to combine the rice, urad dal and fenugreek seeds, then soak them in water overnight. The next day the water is drained off and the mixture is ground to a paste with the consistency of pancake batter. After the batter ferments over a second night, the dosas are ready to cook. It takes about 6 to 7 minutes to make each one. The recipe does require a bit of preplanning.
The salad is served wrapped in a dosa that is lightly seasoned with red chile and cumin. When I cook this version, I use a nonstick pan and use cooking spray to coat the pan. The dosas are lighter and much less oily.
Depending on the size of the dosas, the recipe for Spiced Asparagus Wraps can serve 6 to 8 people. The Spiced Asparagus Wraps can be served for lunch or dinner and should be, in my opinion, eaten with a knife and fork. It is less messy that way.