Indian Dosas

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This month’s Daring Cooks Challenge was hosted by Debyi of Healthy Vegan Kitchen. She chose Indian Dosas from the refresh cookbook by Ruth Tal. I have never made Indian food before.  And one of the challenge requirement is  “no animal products” in the ingredients, the recipe being vegan.

The recipe consisted of 3 parts: the dosas (pancake/crepes), the filling and the sauce or topping. I made the suggested filling of curried garbanzo and surprisingly enjoyed it, not even noticing that it is vegan.  I was prepared to make another filling that included either chicken or turkey in case my husband didn’t like the dish, but we both enjoyed the vegan version.

The dosas or pancakes were a bit more challenging for me. I have never had dosa so I relied on images on the internet and those shared by fellow Daring Cooks, to make sure it looked  the way it was supposed to be.  The batter was a bit thick.  I had to add more liquid (water or soy milk) to get a thinner consistency.  I don’t think I was successful since my dosas looked and felt like a thin version of pancakes! Well.. we ate it anyway.  It was really good with the filling and the mango ginger chutney as sauce/topping. Here is the recipe provided by Debyi.  Except for some minor changes due to unavailability of ingredients, I followed the recipe as suggested.  (My changes will be indicated in parenthesis.)

Indian Dosas

Dosa Pancakes

  • 1 cup (120gm/8oz) spelt flour (or all-purpose, gluten free flour) – I used gluten-free all purpose 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

Directions:

  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.

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Dosa Filling
1 batch Curried Garbanzo Filling (see below), heated

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.

mangochutney1

Dosa Toppings
1 batch Coconut Curry Sauce (see below), heated
¼ cup (125gm) grated coconut
¼ cucumber, sliced

For my topping, I used Mango Ginger Chutney instead of the Coconut Curry Sauce.

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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. Let it simmer for half an hour.

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Thank you, Debyi, for letting us experience this wonderful dish! I’m sure I will be making this again and trying other fillings you suggested such as the avocado and grape tomatoes with the mango or pineapple chutney topping!

dosa4

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» Feng said: { Sep 14, 2009 - 07:09 }

Love your photos, your dosas look delicious! I also found that I had to add more water/soy milk for my gluten-free versions. well done!

» Simon said: { Sep 14, 2009 - 08:09 }

Nice going with the post. I found that there wasn’t much you can do to avoid the pancake-like texture of the dosas as indicated in the challenge recipe. The best I managed was to thin it out as much as possible to minimise on the pancake sponginess.

» Rose said: { Sep 14, 2009 - 08:09 }

Wow! I think your dosas look great! Definitely a little more pancakey but delicious ;) Nicely done!

» Angela said: { Sep 14, 2009 - 09:09 }

Beautiful work! The mango chutney is gorgeous and I’m sure added a delicious sweetness to the dish.

» Brie said: { Sep 14, 2009 - 09:09 }

This looks amazing! I’d stuff myself silly for sure!

» Frenchie said: { Sep 14, 2009 - 11:09 }

What beautiful presentation. I agree with you, the dosa pancakes were a bit challenging, but I guess that’s why it’s called a challenge!? Looks like you managed to figure it out quite well.

» Anula said: { Sep 14, 2009 - 11:09 }

Verry yummy lookng dosas – and what a beautiful photos! You did a great job! Cheers :)

» Miranda said: { Sep 14, 2009 - 11:09 }

Yum, this looks absolutely delish! Great job!

» Miranda said: { Sep 14, 2009 - 11:09 }

Yum, this looks delish!! Great job!!

» rebecca subbiah said: { Sep 14, 2009 - 12:09 }

wow great job dosa’s are not easy to make

» Cheri said: { Sep 14, 2009 - 12:09 }

Beautiful photos. I think your dosas look perfect. They did kind of have the feeling of thin pancakes. The Mango Ginger Chutney sounds marvelous!

» veggielover said: { Sep 14, 2009 - 01:09 }

You nailed it. The dosas look yummy!

» Robert said: { Sep 14, 2009 - 03:09 }

You always style your food perfectly. That garbanzo filling is dificult to make look pretty but you did. I am really liking the fruity chutneys to balance the spice of many of the curry based fillings. Excellent work.

» Mary said: { Sep 14, 2009 - 05:09 }

What wonderful photos. I hope you enjoyed the dosas and the challenge.

» Lauren said: { Sep 14, 2009 - 06:09 }

Beautiful job!! Your dosas are gorgeous =D. I love the photos!

» Bake in Paris said: { Sep 14, 2009 - 09:09 }

Beautiful photos! Dosas look super delicious!!

Regards
Kris

» Lisa said: { Sep 14, 2009 - 09:09 }

Fantastic job!! That mango-ginger chutney is a perfect topping for your beautiful dosas. Great photos too!

» Deepa G Joshi said: { Sep 15, 2009 - 04:09 }

The dosas look amazing..One can never believe you had never tried Indian cooking before looking at the dosas. Considering it your first attempt the dosas look great. They look like ‘set dosas’ which look more like pan cakes. Looking forward for more Indian dishes.

» sizzlechef said: { Sep 15, 2009 - 05:09 }

Looks good. Thank you for sharing. Cheers !

» Teanna said: { Sep 15, 2009 - 06:09 }

I LOVE Indian food. LOVE LOVE LOVE. And that dish looks SO good. Gorgeous photos!

» Jessie said: { Sep 15, 2009 - 06:09 }

yum! I love those dosas, I wonder if you can make a sweet treat out of them. fantastic presentation and photos!

» virtual chef said: { Sep 15, 2009 - 01:09 }

feng: i wonder if the regular all purpose flour had the same problem? will have to try that next time.

simon: i tried to thin it out but ended up with something that resembles a “painting” of the batter! :)

rose: thank you. it was deliciously pancaky!! :)

angela: it sure did…i think it balanced the curry filling. we loved it!

Brie: well..i had them for dinner and breakfast the next day…i stuffed myself silly, too…and loved it!

frenchie: definitely! would love to try it again to get a thin dosa next time.

anula: thank you!

miranda: thanks!

rebecca, cheri, veggielover: thank you! we loved it!

robert: aww..thank you! i figured it might as well look pretty in case it didn’t taste okay..:)

mary: oh, yeah…i really liked this challenge!

lauren, bake in paris, liza: thanks!!

deepa: thank you…would love to try other Indian dishes in the future!

sizzlechef, teena: thank you!!!

» Jenn said: { Sep 15, 2009 - 02:09 }

Looks beautiful! I think the purple flowers are so pretty on top of the dosas!

» Divina said: { Sep 15, 2009 - 11:09 }

I’m still figuring out how that daring cooks challenge work. I always fail to visit the site everyday. Great job on that one. And as always the photography is stunning.

» Gina said: { Sep 16, 2009 - 04:09 }

I love those and yours look incredible!

» sarah said: { Sep 16, 2009 - 06:09 }

Beautiful photos and the chutney sounds delicious!

» Heather B said: { Sep 18, 2009 - 07:09 }

Great job! Your dosas look very tasty!

» Stacy said: { Sep 22, 2009 - 12:09 }

Found you on foodbuzz…love this recipe! Looking forward to more great ideas :)

» ABowlOfMush said: { Oct 9, 2009 - 06:10 }

mmm yummy! you’ve got me craving these now!

{ Sep 15, 2009 - 07:09:56 } Menu Plan | Life's Visual Journal

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