Indian Dosas (Daring Cooks September 09)

dosa plating2

I’m typing this from my sick-bed (serves me right for working 60hrs last week). I’ve got the day off work to recover BUT I’m finding it really hard to do nothing…despite sneezing all over my computer I’m glad to say I’ve managed to post my Daring Cooks challenge on time!

September’s Daring Cooks challenge was hosted by Debyi from http://www.healthyvegankitchen.com. She chose Indian Dosas from the refresh cookbook by Ruth Tal. The Dosa pancakes were pretty straight forwards; I always have soy milk & a wide ranging supply of different flours in my kitchen cupboard. I didn’t have any chickpeas to hand so used adzuki instead. I liked the Dosas a lot, they were fast to make, versatile & really delicious.

dosa GF1

Gluten-Free Dosa

dosa bean filling

Curried bean filling

Indian Dosas

Serves 4

Equipment needed:
large bowl
whisk
griddle or skillet
ladle (or large spoon)
spatula
vegetable peeler &/or knife
large saucepan
food processor or bean masher

Dosa Pancakes
1 cup (120gm/8oz) spelt flour (or all-purpose, gluten free flour)
½ tsp (2½ gm) salt
½ tsp (2½ gm) baking powder
½ tsp (2½ gm) curry powder
½ cup (125ml/4oz) almond milk (or soy, or rice, etc.)
¾ cup (175ml/6oz) water
cooking spray, if needed

Dosa Filling
1 batch Curried Garbanzo Filling (see below), heated

Dosa Toppings
1 batch Coconut Curry Sauce (see below), heated
¼ cup (125gm) grated coconut
¼ cucumber, sliced

Dosa Pancakes
1.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 Filling
This 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 garlic
1 onion, peeled and finely diced
1 carrot, peeled and finely diced
1 green pepper, finely diced (red, yellow or orange are fine too)
2 medium hot banana chilies, minced
2 TBSP (16gm) cumin, ground
1 TBSP (8gm) oregano
1 TBSP (8gm) sea salt (coarse)
1 TBSP (8gm) turmeric
4 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 Sauce
This 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 chopped
2 cloves garlic
½ (2½ gm) tsp cumin, ground
¾ (3¾ gm) tsp sea salt (coarse)
3 TBSP (30gm) curry powder
3 TBSP (30gm) spelt flour (or all-purpose GF flour)
3 cups (750ml/24oz) vegetable broth
2 cups (500ml/24oz) coconut milk
3 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.

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14 responses to “Indian Dosas (Daring Cooks September 09)

  1. These were great and I’m sure you’ll be making dosas in the future. Nice photos. Now remain rested until you are fully recovered!

  2. Sorry to hear that you’re sick.

    Adzuki, as in the sweet red bean that is often used for Asian desserts? Really? That would have made things interesting 🙂

  3. Your dosas look great. This is my first time visiting your blog and I love the saying “inspirational procrastination.” It really speaks to me as a student, I choose to cook and I always justify it as a homework evasion tactic. So I agree it really does serve as inspirational procrastination.

  4. I hope you’re feeling better! Your dosas came out gorgeous, and look delicious..BUT I missed your Dobos Torte last month, and may I say..spectacular!! You’ve got some mad skills!

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