This is my second Daring Cooks Challenge. The host for September is Debyi from HealthyVeganKitchen.com. She chose Vegan version of Indian Dosas for this month’s challenge.
I have no idea what this dish is when I first learned of the challenge. I have never tried any Indian dish before except maybe for the curry which is not new to me because we have curry dishes too in the Philippines, but nevertheless, I was excited for this one.
I am considering this my first real Indian food. I am not surprised that I liked this dish a lot. I knew it would be delicious when I skimmed through the recipe/s. I love curries especially really spicy ones and this is even better because it is so healthy. It’s a vegan/vegetarian dish, not that I consider myself one but I hardly miss the meat here.
I have never eaten garbanzos or chick peas this way ( I actually only have it sweetened form, yummy!). I have never had savory pancake before either, I thought at first it was a crepe but looking at the pictures posted in the daring cooks forum, it really is pancake because it’s thicker although this can also be made into crepes or paper dosas.
I tried my best to follow the recipe exactly but I couldn’t find spelt flour or any gluten-free flour, but since I am not really vegan, I decided to use whole wheat flour (not sure if this gluten-free or not) but here’s the thing, I ran out, I only have less than half a cup to use, so I just added all-purpose flour to it and some golden flaxseeds. Also, I just used water instead of vegetable broth. I halved the recipe for both the filling and the sauce. That’s about it.
Thanks Debyi for choosing this dish! 🙂
Here’s how I did these wonderful Dosas (pictures aren’t complete as I was pressed for time ):
the spices for the curried garbanzo filling
the cooked chickpeas which I made the night before. I am not sure about the outer husk/shell, but I included it in the filling, it will take a long time for me to “shell” these garbanzos
mash,mash..then add to the spices
add diced tomatoes in the coconut curry sauce
here’s a dosa pancake with filling on top, I added golden flaxseeds to the batter
roll and serve with sauce and cucumber on the side..hmmm..so good!
FOR DOSA PANCAKES:
FOR DOSA FILLING:
- 1 batch Curried Garbanzo Filling see separate recipe below
FOR DOSA PANCAKES:
- Combine the dry ingredients in a bowl, slowly adding the almond milk and water, whisking until smooth.
- Heat a nonstick skillet over medium heat.
- Spray your pan with a thin layer of cooking spray, if needed.
- 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.
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.
Curried Garbanzo Filling
- 5 cloves Garlic
- 1 pc Onion peeled and finely diced
- 1 pc Carrot peeled and finely diced
- 1 pc Green Bell Pepper red, yellow or orange peppers are fine too / finely diced
- 2 pc Hot Banana Chilis minced
- 2 tablespoon Ground Cumin 16 grams
- 1 tablespoon Oregano 8 grams
- 1 tablespoon Sea Salt 8 grams / coarse
- 1 tablespoon Turmeric 8 grams
- 4 cups Canned Chick Peas or cooked / 850 grams / 30 oz / about 2 cans
- ½ cup Tomato Paste 125 grams / 4 oz
- Heat a large saucepan over medium to low heat.
- Add the garlic, veggies, and spices, cooking until soft, stirring occasionally.
- 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
- 1 pc Onion peeled and chopped
- 2 cloves Garlic
- ½ teaspoon Ground Cumin 2½ grams
- ¾ teaspoon Sea Salt 3¾ grams / coarse
- 3 tablespoon Curry Powder 30 grams
- 3 tablespoon Spelt Flour or all purpose flour / or gluten free flour
- 3 cups Vegetable Broth 750ml / 24oz
- 2 cups Coconut Milk 500ml / 24oz
- 3 pcs Tomatoes large size / diced
- Heat a saucepan over medium heat, add the onion and garlic, cooking for 5 minutes, or until soft.
- Add the spices, cooking for 1 minutes more.
- Add the flour and cook for 1 additional minute.
- Gradually stir in the vegetable broth to prevent lumps.
- Once the flour has been incorporated, add the coconut milk and tomatoes, stirring occasionally.
- Let it simmer for half an hour.