Monday, September 14, 2009

Daring Dosas - Delicious Indian Stuffed Pancakes

This month's challenge for the Daring Kitchen was vegan Indian dosas. For those of you who have never tried dosas before, they are basically stuffed pancakes. At Indian restaurants, the pancakes are often incredibly fine and crisp and they usually come stuffed with potato, or possibly lamb. This month's host Debyi from http://www.healthyvegankitchen.com/ wanted us to make a vegan version, and her suggested filling was a tasty chickpea mix with a lovely coconut curry sauce over the top.
None of this was hard to make. The chickpea mixture and the sauce both took a little bit of simmering time, but if you are tight for time, they can be done in advance. Because chickpeas can be a bit dry, I saved some of the chickpea cooking liquid and mixed it back in to moisten everything up. The sauce was lovely and would be great over rice, possibly with a bit of leftover chicken tossed through it. But for me, the star of the show was the pancakes themselves, although not as thin and crisp as those in restaurants. The batter was quick and fast and tasty, and I will definitely use it again, possibly to make little blini sized pancakes that could be topped with a spicy dip.


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 spelt flour
½ tsp salt
½ tsp baking powder
½ tsp curry powder
½ cup (125ml/4oz) almond milk (or soy, or rice, etc.)
¾ cup (175ml/6oz) water
cooking 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 tsp cumin, ground
¾ tsp sea salt (coarse)
3 TBSP curry powder
3 TBSP 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:

Foodie with Little Thyme! said...

I've never had these before but they sure do look good.

Simon said...

Nice work with the post. I found that the chickpeas ended up being somewhat dry too. I used left over vegetable stock from the coconut curry sauce to loosen mine up.

Debinhawaii said...

Impressive! I love dosas but have never tried making them--these look great.

Natashya KitchenPuppies said...

They look great! I am making mine tonight, looking forward to it!

Kate said...

These look wonderful. I so enjoy the Indian cuisine.

Mary said...

Your dosas look great. I hope you enjoyed the challenge.

Lauren said...

Wonderful job with this challenge! Your dosas look lovely =D.

lisamichele said...

My chickpea filling was very dry too. I tried adding veg broth to the pan to deglaze, and then lemon juice and cilantro to counteract the spice. Didn't work for me, but yours look great! Nicely done!

Karine said...

I have never had dosas, but it looks delicious! Thanks for sharing :)

spike. said...

looks great! glad to hear you liked them