IN INDIA U CAN FIND EVERY CITY OR VILLAGE TGIS INTRESTING AND DELICIOUS DOSA FOR BREAKFAST OR LUNCH...I LOVE INDIA.
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
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) watercooking spray, if needed
Dosa Filling:1 batch Curried Garbanzo Filling (see below), heated
Dosa Toppings:1 batch Coconut Curry Sauce (see below), heated¼ cup (125gm) grated coconut¼ cucumber, sliced
Dosa Pancakes:
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. 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
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.
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.
1 onion, peeled and chopped2 cloves garlic½ (2½ gm) tsp cumin, ground¾ (3¾ gm) tsp sea salt (coarse)3 TBSP (30gm) curry powder3 TBSP (30gm) spelt flour (or all-purpose GF flour)3 cups (750ml/24oz) vegetable broth2 cups (500ml/24oz) coconut milk3 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.
Happy eating!
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
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) watercooking spray, if needed
Dosa Filling:1 batch Curried Garbanzo Filling (see below), heated
Dosa Toppings:1 batch Coconut Curry Sauce (see below), heated¼ cup (125gm) grated coconut¼ cucumber, sliced
Dosa Pancakes:
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. 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
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.
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.
1 onion, peeled and chopped2 cloves garlic½ (2½ gm) tsp cumin, ground¾ (3¾ gm) tsp sea salt (coarse)3 TBSP (30gm) curry powder3 TBSP (30gm) spelt flour (or all-purpose GF flour)3 cups (750ml/24oz) vegetable broth2 cups (500ml/24oz) coconut milk3 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.
Happy eating!
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