Monday, November 19, 2012

Indian Dosa

I used the Indian Dosa recipe from the Refresh Cookbook by Ruth Tal. This recipe is a three parter so it may take a while to make. I think it is well worth the effort though. The changes I made are in the parenthesis.
This recipe makes A TON of food. Really, it does make quite a lot. Except for perhaps the pancakes. You might want to double that recipe. I actually halved the sauce and I still have a lot left over. Maybe I didn't use enough of it, who knows. Next time I will quarter the sauce recipe. I didn't halve the filling but in retrospect, I probably should have. If you have a large family or are just very hungry, this recipe will be fine as is.


For the dosa pancakes:

  • 1C spelt flour or all-purpose GF flour
  • 1/2t salt
  • 1/2t baking powder
  • 1/2t curry powder (I used the sweet curry powder from Penzeys)
  • 1/2C almond milk (I used rice milk in the organic section of the store)
  • 3/4C water
  • cooking spray if needed 

For the curried garbanzo (chickpea) filling:

  • 5 cloves garlic, minced (I used three)
  • 1 onion peeled and finely diced
  • 1 carrot peeled and finely diced
  • 1 green bell pepper finely diced
  • 2 medium hot banana chilies minced (I didn't find these in the store)
  • 2T ground cumin
  • 1T oregano
  • 1T coarse salt
  • 1T turmeric
  • 2 cans or 4 C cooked chickpeas (make sure to rinse and drain the canned beans)
  • 4 oz tomato paste (I just used the whole 6 oz can)

For the coconut curry sauce:

  • 1 onion, peeled and chopped
  • 2 cloves garlic, minced
  • 1/2t ground cumin
  • 3T curry powder (I used the sweet one again)
  • 3T spelt flour or the GF all-purpose flour
  • 3C vegetable broth
  • 2C coconut milk
  • 3 tomatoes, diced


For the dosa pancakes:

Combine the dry ingredients in a bowl. Slowly add the milk and the water with a whisk to make a smooth batter. Heat a small skillet over medium heat. Ladle 2 to 3 tablespoons of batter in a circular motion into the hot pan. When the surface of the pancake no longer looks wet and there are bubbles on the surface, flip the pancake over. Cook for a few seconds longer and remove from pan. This makes about 8 pancakes according to the recipe but I got 10 or so out of it using 3 tablespoons. This is a lot like making French crepes if you were curious.

For the curried garbanzo filling:

Heat a large sauce pan at medium-low heat. (I added some vegetable shortening here so that my veggies wouldn't stick). Add the garlic, vegetables, and spices cooking until soft. (I added about a half cup of water to deglaze the pan and then let the water evaporate off. This took only a few minutes). Then mash the chickpeas. (I used my hands but you could use a potato masher if you don't want to get dirty. I also added the tomato paste to the chickpeas). Put the chickpeas and tomato paste in the skillet. Stir until heated through.

For the coconut curry sauce:

Heat a large sauce pan over medium heat and add the onion and garlic. Cook until soft. Add the spices and cook for 1 minute. Add the flour and cook for 1 more minute. Gradually stir in the vegetable broth. Once incorporated add the coconut milk and the tomatoes. Simmer for 30 minutes stirring occasionally.
I hope you enjoyed my tutorial!

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