Daring Cooks go Indian!

DSCF0039 Mmmmm, I love Indian food.  I haven’t had the chance to experience a lot of it as I live in Hill Billy Central (I say that endearingly, I love where I love don’t be sending any hate mail this way!) but what I have been able to experience has be superb.  All the spices and different combinations of ingredients just makes my mouth water.  My favorite dish has to be Alu Gobi, delicious!  Yummy cooked potatoes and roasted cauliflower with spices and whatever else is in there that makes it so yummy.  Delish!  Don’t forget the Nan bread.  I love that stuff and could eat it without anything else.  Anyways, back to the challenge at hand.

This month the daring cooks were to make Indian Dosas!  Debyi of Healthy Vegan Kitchen was our fabulous host this month!  Thank you for the challenge Debyi!  I really enjoyed it and now can make at least one Indian dish at home!  I plan to put this on our regular menu of meals during the winter, although you will have to excuse me if I do throw in a little ground beef now and then.  It’ll be organic and humane if that makes it any better!   I also have many ideas to use as fillings from the other wonderful ladies (and gentlemen) in our group.  Please check out all the daring cooks, I would tell you where you could find a list of all the blogs but it seems to be temporarily down, I’ll let you know when it’s back up so you can see all the wonderful Dosas!

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 (I forgot & didn't start making the rice until everything was ready, oops).

Serves 4

Equipment needed:
large bowl
griddle or skillet
ladle (or large spoon)
vegetable peeler &/or knife
large saucepan
food processor or bean masher

Dosa Pancakes
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

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. Look at all those yummy veggies!

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.

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Sorry my pictures are so orange.  It’s the light in my kitchen at night.  I’m trying to figure out how to use Lightroom but I haven’t succeeded yet! 

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 – I made my sauce first and let it simmer for about 1.5 hours, it was delicious, I’m not sure if it was better than at 30 minutes but it definitely was tasty when we ate it.


Happy eating! – It sure was happy eating, thanks again for the great challenge!

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