This months Daring Cooks Challenge was hosted by Debyi of
The Healthy Vegan Kitchen. She chose Indian Dosas from the cookbook by Ruth Tal.
This months Daring Cooks Challenge was hosted by Debyi of
The Healthy Vegan Kitchen. She chose Indian Dosas from the cookbook by Ruth Tal.
That it was my first time eating Dosas! I must admit that I was very surprised how it turned out! They were very delicious - everything! The Dosas and filling I don't prepare sauce.
The tastes were amazing. Absolutely delicious. I love making dosa! Thanks for this recipe.
I make it another time.
RECIPE
Indian DosasThis recipe comes in 3 parts, the dosas, the filling and the sauce. It does take awhile to make, but the filling and sauce can be made ahead and frozen if need be. You can serve them as a main course with rice and veggies, or as an appetizer. This does take a little planning ahead, so make sure you read the recipe through before starting (I forgot & didn't start making the rice until everything was ready, oops).
Serves 4
Equipment needed:large bowlwhiskgriddle or skilletladle (or large spoon)spatulavegetable peeler &/or knifelarge saucepanfood processor or bean masher
Dosa Pancakes1 cup (120gm/8oz) spelt flour (or all-purpose, gluten free flour)½ tsp (2½ gm) salt½ tsp (2½ gm) baking powder½ tsp (2½ gm) curry powder½ cup (125ml/4oz) almond milk (or soy, or rice, etc.)¾ cup (175ml/6oz) watercooking spray, if needed
Dosa Filling1 batch Curried Garbanzo Filling (see below), heated
Dosa Toppings1 batch Coconut Curry Sauce (see below), heated¼ cup (125gm) grated coconut¼ cucumber, sliced
Dosa Pancakes1.Combine the dry ingredients in a bowl, slowly adding the almond milk and water, whisking until smooth.2.Heat a nonstick skillet over medium heat. Spray your pan with a thin layer of cooking spray, if needed.3.Ladle 2 tablespoons of batter into the center of your pan in a circular motion until it is a thin, round pancake. When bubbles appear on the surface and it no longer looks wet, flip it over and cook for a few seconds. Remove from heat and repeat with remaining batter. Makes 8 pancakes.
Curried Garbanzo FillingThis filling works great as a rice bowl topping or as a wrap too, so don't be afraid to make a full batch.
5 cloves garlic1 onion, peeled and finely diced1 carrot, peeled and finely diced1 green pepper, finely diced (red, yellow or orange are fine too)2 medium hot banana chilies, minced2 TBSP (16gm) cumin, ground1 TBSP (8gm) oregano1 TBSP (8gm) sea salt (coarse)1 TBSP (8gm) turmeric4 cups (850gm/30oz) cooked or canned chick peas (about 2 cans)½ cup (125gm/4oz) tomato paste
1.Heat a large saucepan over medium to low heat. Add the garlic, veggies, and spices, cooking until soft, stirring occasionally.2.Mash the chickpeas by hand, or in a food processor. Add the chickpeas and tomato paste to the saucepan, stirring until heated through.
Coconut Curry SauceThis makes a great sauce to just pour over rice as well. This does freeze well, but the texture will be a little different. The flavor is still the same though. My picture of this sauce is one that I had made, had to freeze, then thaw to use. It tastes great, but the texture is a little runnier, not quite as thick as it was before freezing.
1 onion, peeled and chopped2 cloves garlic½ (2½ gm) tsp cumin, ground¾ (3¾ gm) tsp sea salt (coarse)3 TBSP (30gm) curry powder3 TBSP (30gm) spelt flour (or all-purpose GF flour)3 cups (750ml/24oz) vegetable broth2 cups (500ml/24oz) coconut milk3 large tomatoes, diced
1.Heat a saucepan over medium heat, add the onion and garlic, cooking for 5 minutes, or until soft.2.Add the spices, cooking for 1 minutes more. Add the flour and cook for 1 additional minute.3.Gradually stir in the vegetable broth to prevent lumps. Once the flour has been incorporated, add the coconut milk and tomatoes, stirring occasionally.4.Let it simmer for half an hour.
Happy eating!
