Getting back to daring

I know this is getting old, but I’m late again. I have a good excuse though, keep reading…

A little background on what’s been happening. I’ve once again changed coasts and moved back to San Diego. With all the excitement of moving, blogging has taken a backseat to life for a bit. To add a little bit of excitement, I’m finishing off my job in Boston while living in San Diego. This means weekly trips coast-to-coast. My green-cred is seriously taking a hit here but I’d like to do the right thing with my job for once.

Back to the Daring Cooks…This month we got to make something I’ve been wanting to try out ever since I picked up the awesome cookbook 660 Curries, Indian Dosa. Dosas are like thin, crisp pancakes that are either filled with a yummy curry or used much like naan to pick up yummy bites of curries.

We were posed with an additional challenge this month, 100% vegan. No animal products were allowed in this at all; no milk, cheese, meat, or anything from an animal. Luckily there were a few curries to go along with the dosas that were veggie friendly and quite tasty. I didn’t really have all that much time to experiment and just went with what we were given this time around.

The dosas were a breeze to make, much like making crepes. It was a nice thin batter than quickly cooked in my crepe pan and wasn’t all that hard to remove. Like making crepes, the first one is always ruined, but I was expecting it. The cooked up very quickly and, once I got in a groove, probably could have made 20-30 of them in no time at all. Once the dosas were done, I served them up with the two curries, both which offered no real surprises in preparation.

Everything turned out great. Maybe next time, if I make these curries again, I’ll spice them up with some more heat and some added veggies or maybe some paneer…

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
whisk
griddle or skillet
ladle (or large spoon)
spatula
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.

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.

Tags: daring cooks, Indian, vegetarian
Posted in savory | 5 Comments »

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