This months Daring Cooks Challenge is brought to you by Deby from The Healthy Vegan Kitchen. She chose Indian Dosas, the only rule we had to follow was to keep the recipe vegan (no animal products whatsoever). If you read my blog you know that I dabble in vegan cooking and baking so this wasn’t too hard, and I actually had most of the ingredients on hand.
Or so I thought…..
I purchased all my ingredients last week and kept putting off making this because I kept getting home from work and being too tired. Cut to Monday morning when I decided that I would make them for lunch for Mike and I. I get all my ingredients out so that I can start chopping. Then I realize that I don’t have any curry powder. I swear I had some. I guess I little gnome stole it. Mike runs out and gets me some and then I start making the sauce and realize I am out of oregano.
WHAT IS GOING ON!!!!
There must be a family of gnomes running around my apartment stealing my spices and herbs. Mike ends up getting that for me too, my savior 🙂
The recipe didn’t call for it but for the filling I sautéed the vegetables in 2 tbsp vegetable oil, and for the sauce I used 1 tbsp of vegetable oil to sauté the onion and garlic. For the filling I ended up substituting one jalapeño for the hot banana peppers because I couldn’t find any. Also, the filling ended up being a little THICK, so I added 1 cup of vegetable broth to thin in out a little. I garnished the Indian Dosas with toasted coconut and slices of cucumber.
This were so tasty and I love them. That actually reminded me of a bean burrito and the toasted sweetened coconut on top added a slight sweetness that was nice. I really enjoyed making and eating these. It actually didn’t take too long for the whole recipe to come together. At most it took one hour from start to finish, chopping and everything.
I made these for lunch today, and I loved them. I will post more about what I did to the recipe and my full opinion but for now the picture to prove I made them 🙂
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
1 batch Coconut Curry Sauce (see below), heated
¼ cup (125gm) grated coconut
¼ cucumber, sliced
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.