Indian Dosas

 

I did make a few substitutions in the recipe. The dough for the dosas asked for spelt but I used whole wheat flour. Whole wheat was recommended over all purpose if you were going to sub it. Some challengers did a more authentic dosa with making a paste with lentils and rice for the batter. I'm sure there are lots of recipes for that on the web. And I'll tell you a little secret. Mine wasn't completely vegan. I know that that specifically was the challenge but cost overcame the need for some ingredients. I used chicken broth instead of vegetable broth only because I had it and I already had to buy quite a few other ingredients. In the pancakes I also used cow's milk because of the cost of buying vegan milk for just a small amount seemed wasteful. Couldn't bring myself to do it. I don't think the subs altered the flavor of anything just made it a little cheaper for me.

This recipe is courtesy of http://www.healthyvegankitchen.com/

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

Serves 4

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. 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!