I enjoy making boiling peanuts, but in the past it has been a bother. They must be soaked in water for the entire night, after which you must wait for the enormous pot of water to boil. As the water evaporates, you must add more every hour, and after each addition, you must wait for the water to begin boiling once more. I was certain there had to be a method to streamline the procedure, and the Instant Pot® is it. They still require time, but because the process is hands-free, they can be finished faster than the 8 hours it would take to soak them overnight using the stovetop approach.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Additional Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup grated cucumber
- 1 cup semolina flour
- ½ cup grated coconut
- 4 tablespoons rice flour
- 1 teaspoon finely chopped green chile pepper
- ½ teaspoon finely chopped ginger
- salt to taste
- 1 cup water, or more if needed
- 2 tablespoons oil, or as needed
Instructions
- Combine cucumber, semolina flour, coconut, rice flour, green chile, ginger, and salt in a bowl. Mix well. Add water and mix again. Let batter rest 30 to 45 minutes.
- Heat a pan over medium heat and brush with oil. Pour a ladleful of batter into the pan and spread it out gently and uniformly; the batter will not be smooth, so it will not be possible to spread it thinly. Cook dosa until golden brown on the bottom, about 1 minute. Flip and cook until golden brown on the other side, about 1 minute more. Repeat with remaining batter.