Sunday, September 13, 2009

Daring Cooks Challenge-Indian Dosas

This month's Daring Cooks Challenge was hosted by Debyi from Healthy Vegan Kitcchen, she chose Indian Dosas. It was a great recipe and I enjoyed making it. I didn't make any changes with the exception of pureeing the sauce. I didn't like the texture of the original sauce. The flavors were excellent and I will be making it again. Thanks Debyi!!!

Here is the recipe:




Indian Dosas

This 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 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.
Happy eating!

21 comments:

  1. Pureeing the sauce was a nice touch. Bet it would have worked well with the end product :)

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  2. I like how you rolled yours. My dosas were too small to do anything useful with so I just ate them on the side *L*

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  3. I'm glad you liked this - your dosas look great! I altered the filling because I figured I would have issues with the texture (I like the taste of chickpeas, but the texture can be a bit off-putting). Pureeing the sauce would of course have taken care of that - good idea!

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  4. dosas look perfect and nice presentation too...

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  5. You did a great job - your dosas looks delicious! I also liked the flavours a lot :) Cheers!

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  6. In Malaysia, we called this as " Tosei", usually it accompany with curry and a potato dish (dont know how to describe the name)

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  7. Nice job on the challenge! Love the little square dish you served it in! I pureed the sauce too.

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  8. Witam Cię, Sylwio :)

    Trafiłam tu przez Komarkę, z ciekawością oglądam twego bloga.

    Pozdrawiam!

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  9. That is really different, I have got to try that!

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  10. You did a nice job with this challenge. I hope you enjoyed the dosas.

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  11. I loved what you wre able to do with this challenge. I hope you enjoyed the dosas. It was a fun challenge.

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  12. I'm glad you enjoyed the challenge, your dosas look delicious!!

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  13. Beautiful presentation...job well done!

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  14. Beautifully plated, simple and mouth watering, not to mention you executed these perfectly. Well done!

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  15. Your dosas came out very delicious. What batter did you use? I made this 2x my first batter was plain flour, it was okay but did it again w/ 2 grains and it was better. Can't wait for the next challenge.

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  16. TaGa_Luto: I used spelt flour the first try, and organic pastry flour the second time. They were both good but I likes spelt flour better. I know what you mean with another challenge. They are so much fun!

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  17. Lovely post, really enjoyed it - & I'm loving your blog ! Best wishes..

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  18. Sound a little complicated, but i would love to take this challenge! :D
    I am taking the challenge of making moon cake - a traditional sweet of mid autumn event in Asia :D

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