This Indian sesame dressing is delicious served with dosas.
This is a sesame dressing recipe that I whip up all the time. I like to dip homemade dosas and idlis in it. The flavour is out of this world. In the past, I always made it with soy sauce and rice wine vinegar as I was taught the recipe.
For this version I substituted coconut amino for the soy sauce and spicy coconut vinegar for the rice wine vinegar. You can use whichever is available in your area but I really like the flavour of the coconut amino if you can get it.
Amino is less salty than soy sauce and also gluten free.
This time, I served the sesame dressing with a traditional Chinese hot pot. Hot pot recipes are really becoming popular nowadays though I’ve been making mine since I was a kid. Traditionally, hot pots are served at the table. You heat the broth up and then serve a selection of raw meat, seafood and vegetables that are cooked in the hot stock.
It’s a lot of fun and a real party piece. If you like the idea, you can purchase a hot pot tabletop cooker at most Chinese grocers. You could also use a normal tabletop stove.
Once your meat or seafood is cooked through to your liking, you can dip it in this sesame dressing and/or a selection of other sauces.
If you would like to see my recipe, just click here.
If you like this recipe try these other similar ones:
- 1 tablespoon tahini
- 3 tablespoons mayonnaise
- 1 tablespoons coconut amino
- 1 tablespoons sesame oil
- 1 tablespoons spicy coconut vinegar
- 1 tablespoon runny honey
- 1 teaspoon toasted sesame seeds
- Place all the ingredients in a bowl and stir it all up well.
- That’s it. You’re done. Now just fine something good to dip in it.