Monday, September 21, 2009
Just came back from weekend's beach resort holiday, I finally had to remind myself of one small task I need to do following my last DB Cooks challenge: posting the recipe for my sweet Dosas. Some of you might be waiting and some might have come up with your version of recipes.
Next to Debyi's Indian Dosas, I developed sweet Dosas which happened to be so experimental - dough and filling could be in any flavors, basically anything you can think of under the sun. In my case I developed Chocolate Dosas with Creme Patissiere.
T who came for dinner for a couple of days in a row loved this dessert. After it was served for the first time, the following day he called and said he missed the dessert for that entire day and asked whether he could have it again, so I invited him for another dinner and again, sweet Dosas were served abundantly. He was totally pleased (Did I just again prove that the way to the man's heart is through his stomach?)
Like the sweet Dosas on my serving plate, T has become increasingly sweet that made me feel so overwhelmed with gratefulness of what life has given to me at this present moment. Thanks, God!
CHOCOLATE DOSAS WITH CREME PATISSIERE
1. Chocolate Dosas
- Bread flour > 120 grams
- Salt > 1/2 teaspoon
- Cocoa powder > 1.5 teaspoons
- Baking powder >1/2 teaspoon
- Soya milk > 1/2 cup
- Water > 3/4 cup
- Vegetable oil > to brush non-stick skillet
- 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.
2. Creme Patissiere
Refer to The Swan.