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Indian Dosas

Indian Dosas

Oh my goodness me. These dosas… wow. Just wow.

I wasn’t too sure about these when I saw that Debyi of Healthy Vegan Kitchen had picked them for this month’s Daring Cooks challenge. I was positive that Son would love them, but I wasn’t so sure whether I would like them or not. Oh boy. Did I have nothing at all to worry about. Not only are these delicious… they’re just plain addictive.

How spicy they are probably depends on the type of curry powder you use, and the kind of chilies you have. Ours were spicy. I’m eating one as I write this, and my mouth is on fire. But oh man, is it so good.

Dosa Pancakes

  • 1 c spelt flour (or all-purpose, gluten free flour)
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp curry powder
  • 1/2 c almond milk
  • 3/4 c water
  • cooking spray, if needed
  • 1/4 c grated coconut
  • 1/4 cucumber, sliced

Dosa Pancakes – Cooking Directions

  1. Combine the dry ingredients in a bowl, slowly adding the almond milk and water, whisking until smooth.
  2. Heat a nonstick skillet over medium heat. Spray your pan with a thin layer of cooking spray, if needed.
  3. 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

  • 5 cloves garlic
  • 1 onion, peeled and finely diced
  • 1 carrot, peeled and finely diced
  • 1 green pepper, finely diced
  • 2 medium hot banana chilies, minced
  • 2 tbsp cumin, ground
  • 1 tbsp oregano
  • 1 tbsp sea salt (coarse)
  • 1 tbsp turmeric
  • 4 c cooked or canned chick peas (about 2 cans)
  • 1/2 c tomato paste

Curried Garbanzo Filling – Cooking Directions

  1. Heat a large saucepan over medium to low heat. Add the garlic, veggies, and spices, cooking until soft, stirring occasionally.
  2. 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

  • 1 onion, peeled and chopped
  • 2 cloves garlic
  • 1/2 tsp cumin, ground
  • 3/4 tsp sea salt (coarse)
  • 3 tbsp curry powder
  • 3 tbsp spelt flour (or all-purpose GF flour)
  • 3 c vegetable broth
  • 2 c coconut milk
  • 3 large tomatoes, diced

Coconut Curry Sauce – Cooking Directions

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


8 Responses

  1. I thought dosa were made from a blend of lentils flour ? (just a question uh)
    I’m craving for some dosa masala since I ate some two weeks ago in an Indian restaurant.

  2. You’re very much right about the curry powder. I used a medium heat one that was brought down a notch when the dishes were completed and became mind.

    Nice work with the challenge 🙂

  3. Beautifully done, such colorful and mouth watering photos! Glad you liked them!

  4. Great photos! I should have added more spice to mine I used a mild curry powder and it wasn’t nearly as hot as I would have liked.

    Congrats on a job well done!

  5. I’m glad you had a great time with this challenge!! Your dosas look delicious =D.

  6. I love dosas. First fell in love with them when we were in Kuala Lumpur, Malaysia (they call them “thosai” here). But now that we’re in Kuching, East Malaysia, there’s nary a thosai maker around.

  7. I liked these as well! Great job 🙂 Beautiful photographs!

  8. Nolwenn – I believe that’s correct, but I believe that this recipe uses more common ingredients since so many people from different places are part of the Daring Cooks group. 🙂

    Simon – Thanks! Yeah, mine was a little too hot for my tastes, but still very delicious.

    Lisa – Thanks, I loved them!

    Holly – Yeah, curry powders vary so much in spice… I should have gotten a milder one. 😉

    Lauren – Thanks!

    Nate – This is the first time I’ve had them, and I’ve fallen in love too. 🙂

    Rose – Thanks!

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