Daring Cooks' Indian Dosas

It has been one or two weeks of absence, just got to sort out a couple of things that was bothering my mind. It doesn't necessarily mean I stopped cooking, baking, and photographing, I still did.. just that I couldn't find the right moment and spirit, in between working hours, to send another post. And yes, I am fine, just in case if any of you ever wondered about the guy behind the post :-)



Well, eventually after a lot of contemplation and stillness, I was so glad finally the DB Cooks Challenge kicked me out of my comfort zone. So pleased that the Indian charm got me going with Dosas and tried something different altogether, despite the fact that T has in many occasions told me about his dislike for Indian cuisine. Well, it is my challenge right? Afterall, I might just need to take the consequences if I end up having no choice but to finish the whole Dosas by myself.



Ladling the batter in a circular motion on the oil sprayed nonstick pan was the most fun of all. Ended up ladling for 3 recipes since I just couldn't have enough ladling and satisfaction of a perfect circle. It was also because I decided to make the sweet version out of Dosas. Something with rum, raisin, cocoa, and custard. Sweet irresistable Indian dessert that is!! Recipe will be right up soon....



Thanks to Debyi of Healthy Vegan Kitchen for hosting Daring Cooks September 2009 Challenge and sharing this fabulous recipe. It 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 necessary. While best served as a main course with rice and veggies, Dosa is also great as an appetizer.

While this recipe has been adapted to suit my own convenience and local ingredient availability, the original recipe can be found here.

INDIAN DOSAS
Makes 8 and serves 4 persons

1. Curried Garbanzo Filling



Ingredients:
- Garlic > 3 cloves
- Onion - peel and dice > 1/2
- Carrot - peel and dice > 1/2
- Green pepper (or red, yellow or orange) - peel and dice > 1/2
- Medium hot banana chilly - mince > 1
- Ground cumin > 1 tablespoon
- Oregano > 1/2 tablespoon
- Coarse sea salt > 1/2 tablespoon
- Fresh turmeric - mince > 1/2 tablespoon
- Cooked or canned chick peas > 1 can (total 439 grams - strained chickpeas 260 grams plus 100 gram canned chickpeas juice)
- Tomato - cut into big chunks > 1



Method:
- Whiz chickpeas and tomato in a food processor until fine.
- Heat a large saucepan over medium heat. Add the garlic, onion, and carrots, cooking for 5 minutes or until soft, stirring occasionally.
- Add spices and continue cooking for 1 minute more.
- Fold in chick peas paste to the saucepan, stirring until heated through.
- Set aside.

2. Dosa Curry Sauce



Ingredients:
- Garlic > 1 clove
- Onion - peel and chop > 1/2
- Ground cumin > 1/4 teaspoon
- Coarse sea salt > 1/2 teaspoon
- Curry powder > 1.5 tablespoons
- All purpose flour > 1.5 tablespoons
- Vegetable broth > 1.5 cups
- Coconut milk > 1 cup
- Tomatoes - dice > 2



Method:
- Heat a saucepan over medium heat, add the onion and garlic, cooking for 5 minutes, or until soft.
- Add the spices, cooking for 1 minutes more. Add flour and cook for 1 additional minute.
- Gradually stir in the vegetable broth to prevent lumps.
- Add coconut milk and tomatoes, stirring occasionally.
- Let it simmer for half an hour.

3. Dosa Pancakes



Ingredients:
- All purpose flour > 120 grams
- Salt > 1/2 teaspoon
- Baking powder >1/2 teaspoon
- Curry powder > 1/2 teaspoon
- Soya milk > 1/2 cup
- Water > 3/4 cup
- Vegetable oil > to brush non-stick skillet



Method:
- Combine the dry ingredients in a bowl, slowly adding soya milk and water, whisking until smooth.
- Heat a non-stick skillet over medium heat. Pour one drop of vegetable oil onto the paper towel and apply it thinly to the surface of the skillet.



- Ladle 3 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.

4. Assembly



Ingredients:
- Grated coconut > 100 grams
- Cucumber - slice > 1

Method:
- Stuff curried garbanzo filling in the dosa pancakes.
- Top with coconut curry sauce and grated coconut. Garnish cucumber slices at the side.
- Serve.