This month’s Daring Cooks challenge was Indian Dosas and was hosted by Debyi from Healthy Vegan Kitcchen. It was my first time cooking Indian food and vegan food. I was a bit nervous serving something so “excotic”, but my family enjoyed it. Although they all commented that the filling needed meat! Obviously, we like meat at our house.
We were challenged to not use animal products,no cows milk, butter, meat, poultry, fish, chicken/beef broth, etc. I stuck pretty close to the recipe, except I couldn’t find banana chilies so I substituted canned green chilies in the filling. Also, I used the entire 12 oz. can of tomato paste rather than waste it. I substituted curry paste for the curry powder in all three recipes.
I didn’t want my sauce to be runny, so I only used one can of vegetable broth, one can of lite coconut milk, and one can of fire roasted diced tomatoes well-drained. I also used my immersion blender in the saucepan to puree the sauce, so the kids would like it better.
Although this isn’t something I’d make again, I really enjoyed this challenge and the opportunity to try something new.
Ingredients
- 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
- 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
- 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
- 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
Directions
- 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. Makes 8 pancakes.
- 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.
- 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.
Notes
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).
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I love to bake, especially cookies, cakes, and pies. I’ll post my adventures in the kitchen, my favorite new recipes, as well as our family favorites.
Barbara, these dosa look super delicious, esp. with coconut curry sauce…..
Angie's Recipes
Cooking vegan really is challenging, but I think you did an excellent job. The dosas and sauce look really tasty.
Love dosas. These look incredible.
Wow its so good to c dosa from u Barbara..totally different from wat i make,but looks delicious,good job…
Sounds both different and delicious. I'd love to try these. They look great!
Your Dosas looks great! Very yummy
I'm still all over the jam tacos you told me about!
Great job! I've never made Indian food before. This recipe looks very tasty.
This is an amazing looking dish! I've not tried to make anything like this before..and I know my family would want the meat too.!
Great job, Barbara!
I'm all for trying something new. That's the only way we discover recipes that often become favorites. I've never cooked Indian food and it looks delish.
Barabara, I love what you done with the dosas. Your sauce has a much better color than mine which was khaki green. I hope you enjoyed the challenge.
Barbara, once again you did a great job! I wish I could have the time and money to do participate in the Daring Cooks' group! Good job!
Your dosa looks great!
I'm glad you enjoyed the challenge! The dosas look divine =D.
The way you presented the dish made it out like they were enchiladas. Nice work
So impressive! My family would have also been saying that they missed the meat too
!
This looks appetizing!!
This looks delicious!! You did a great job with it. Your dosas look perfect!
Barbara, your dosas look amazing! I love the color of your sauce!
Well done Barbara! The sauce looks like the perfect consistency. You've got a great attitude to these challenges!
Ohhh, well you know me…>I would gladly eat your vegan dosas!
I love dosas & all types of Indian food. These dosas you've made look amazing given your 1st time. Well done!