Monday, September 14, 2009

Indian Dosas--DARING COOKS' CHALLENGE SEPTEMBER 2009

It's that special time of the month for the Daring Cooks' Challenge! For this month Debyi from http://www.healthyvegankitchen.com is the host for the September 2009 Daring Cooks challenge and has chosen Indian Dosas from the refresh cookbook by Ruth Tal.
This recipe was very new to me because it was a "no-animal product/gluten-free" cooking. It was the first time for me to try out a vegan recipe. But I love Indian food and I decided to go ahead and try it. Spelt flour is not widely available here in Manila so I looked up other alternative no-gluten flours and I came across rice four which is not only available but very cheap here. So I made my dosas with rice flour. For the filling, I opted to use potatoes instead because I really dont like chickpeas. I followed the recipe for the coconut curry. I served this to my mom and sisters and cousin and they liked it. I steamed jasmine rice and served it alongside the indian dosas and I slathered the yummy coconut curry over everything. They liked it so much that I wished I made more. Thank you Debyi for this challenge!

Indian Dosas
Serves 4
Equipment needed:
large bowl
whisk
griddle or skilletladle (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) watercooking 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.
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!

10 comments:

gatheraroundthetable said...

Great to see your version of this challenge...nice work!

Simona said...

Your dosas are of a delicate color: very nice!

Mary said...

What lovely color your sauce has. Mine was khaki green. Your photos are beautiful.

Lauren said...

I'm glad you enjoyed this challenge!! Your dosas look amazing =D.

lisamichele said...

How did you get the coconut curry sauce so beautifully light and creamy? Mine was watery and green! LOL Everything from your dosas to the filling, came out gorgeous and delicious looking, and I wish I had used potatoes (and less curry), instead of the chickpea filling as is! Awesome job!

Isabelle said...

Glad you liked it - it looks really delicious! I made my dosas with rice flour, too. Great job on this challenge!

Angela said...

Your dosas look delicious -- what a treat to have a good crowd to serve them to and have everyone enjoy them!

TaGa_Luto said...

Hi, Chef D! Kumusta?. Your dosas look perfect. I bet you used fresh coconut milk. I actually grated my own fresh coconut, yes it was tedious coz i had to use "kudkuran". I can't buy fresh grated coconut here. I hate processed grated coconuts. Can't wait for next months' challenge.
Pia

Cheri said...

Your coconut curry sauce looks scrumptious. Mine turned out much more watery. Excellent job!

Eat4Fun said...

Very nice improvisation on the challenge and delicious looking results! Good Job!