Servings: 4 people
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.
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.
Requirements: Must be free of animal products, this will be a challenge for you “regular” cooks out there, but its worth it. So that means, no cows milk, butter, meat, poultry, fish, chicken/beef broth, etc. This dish is also 99% oil free, using only what you need to keep the dosas from sticking (I used a quick spritz of cooking spray on the first dosa only), which isn’t too bad with a nonstick pan.
You can use a different filling/sauce if you like, but it must be free of animal products. I was just looking at the new Fresh newsletter, and one of the new menu items is Avocado Dosas with a filling of avocados, grape tomatoes, cilantro & hemp seeds with a mango tamarind or cilantro coconut chutney. Might be an interesting way to go too.
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.