Rinse the rice 4 to 5 times until the water runs clear. Make sure the edamame is thawed and at room temperate. Now add the rice, edamame, dried red chilies, cumin seeds and, add sufficient water and soak for atleast 4 to 6 hours.

Pic1 - After 6 hours, drain the water. Add ¼ cup of water to the blender and add the edamame and rice into the mixer jar. I made the batter in one shot and did not divide it into batches as I went with a small quantity.

Pic 2 - I used my Blendtec, used the batter setting, and ground the batter for 60 seconds, and in between, I added ¾ cup of water.

Pic 3 - Transfer the batter to a bowl and rinse the mixer jar with ¼ more cup of water and add it to the batter. Add salt and mix well.

Pic 4 - Overall, I used 1.25 cups of water to prepare the batter. The water measure depends upon the rice quality. Make sure the batter is in the pouring consistency. No fermentation is required. You can make the dosa right away.

(Pic 1)Heat a well seasoned cast-iron pan, and when it is hot, reduce the heat to medium-low. Take a spoon/ladle full of batter and pour it on the pan. Slightly spread it and do not make it too thin or spread as we do for regular dosa. Spread some oil around the edges; ½ tsp should be sufficient.

(Pic 2) Cover it with the lid and let the edamame dosa cook in the steam. It usually takes approx 60 to 75 seconds. The timing is approx; make sure the top side is well cooked.

(Pic 3)When the top part is fully cooked, loosen the edges, flip the dosa, and cook for 30 to 45 seconds.

(Pic 4) Now flip the dosa and remove it from the pan. Similarly, make the dosa with the remaining batter and serve hot with jaggery or other sides of your choice.

VVK Tip - I highly recommend covering and cooking the dosa. If you cook the dosa uncovered, it will dry out, cracks will form, and the dosa won't be soft.