The Daring Cooks #4 Indian Dosas...

It's already this time of the month - time for Daring Cooks challenge! The September Daring Cooks challenge was hosted by Debyi from Healthy Vegan Kitchen. She choose Indian Dosas.

I must admit that it was my first time eating Dosas, never mention making them! I love all kinds of pancakes, so I was very excited by this challenge. Also, I'm eating vegetarian dishes from time to time, but I've never eaten anything vegan. I must admit that I was very surprised how it turned out! When I was chopping, mixing, cooking I thought - OMG it will be bland and weird consistency... I was soo wrong!Lots of work - but worth it :) They were very delicious - everything!

How to make it...

Dosa Pancakes:
- 1 cup spelt flour (or all-purpose, gluten free flour)
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon curry powder
- 1/2 cup almond milk (or soy, or rice, etc.)
- 3/4 cup water
- cooking spray, if needed
Combine the dry ingredients in a bowl, slowly adding the almond milk and water, whisking until smooth. Heat a nonstick skillet over medium heat. Spray your pan with a thin layer of cooking spray, if needed. 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.

Dosa Filling - 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 tablespoons cumin, ground
- 1 tablespoon oregano
- 1 tablespoon sea salt (coarse)
- 1 tablespoon turmeric
- 4 cups cooked or canned chick peas (about 2 cans)
- 1/2 cup tomato paste
Heat a large saucepan over medium to low heat. Add the garlic, veggies, and spices, cooking until soft, stirring occasionally. Mash the chickpeas by hand, or in a food processor. Add the chickpeas and tomato paste to the saucepan, stirring until heated through.

Dosa Toppings - Coconut Curry Sauce:- 1 onion, peeled and chopped
- 2 cloves garlic
- 1/2 teaspoon cumin, ground
- 3/4 teaspoon sea salt (coarse)
- 3 tablespoons curry powder
- 3 tablespoons spelt flour (or all-purpose GF flour)
- 3 cups vegetable broth
- 2 cups coconut milk
- 3 large tomatoes, diced
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 the flour and cook for 1 additional minute. 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.

Anula's changes:
1. I used gram flour instead of spelt one.
2. Almond milk was exchanged for soy milk - as I use it a lot and it's always in my house.
3. I didn't mash the chickpea completely, as I wanted some whole pieces and a texture to my filling.