It´s time of the month again when all the Daring Cooks reveal their challenge. This month, we take on Indian cuisine with a fabulous Indian dosai with creamy chickpea filling and coconut sauce. All thanks to the fabulous Debyi from Healthy Vegan Kitchen.
Debyi got the inspiration from Fresh Restaurant in Canada. After trying this recipe, I really want to go there and try it for myself. That is to say I absolutely love this month challenge! I cooked the meal for a group of friends, who all love meat, and they enjoyed the dish immensely.
The star of the show is definitely the chickpea filling. I left half the chickpea whole to improve the texture and it was spot on. The filling was aromatic with the heavenly scent of cumin, which I absolutely adored. I also loved the coconut sauce. It was creamy, yet, refreshing with sweetness and gentle sourness of tomatoes.
As for the dosa, I originally used whole-wheat spelt flour to keep the recipe gluten-free. It was quite hard to deal with since it tends to stick to the pan. However, switching to buckwheat flour, the process seemed to be much easier. I added a handful of finely ground dry coconut to the batter to enhance the coconuty flavour.
To go an extra mile, at the dinner party, I made this ghee rice to go with the chickpea and coconut sauce. A big hit again! I cannot recommend all the recipes well enough.
Hope all of you enjoyed this month challenge as well!
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. I recommend serving them with this fabulous ghee rice from Malabar Spice.
griddle or skillet
ladle (or large spoon)
vegetable peeler &/or knife
food processor or bean masher
1 cup (120gm/8oz) buckwheat flour
A handful of finely ground coconut flake
½ tsp (2½ gm) salt
½ tsp (2½ gm) baking powder
½ tsp (2½ gm) curry powder
½ cup (125ml/4oz) milk
¾ cup (175ml/6oz) water
cooking spray, if needed
1 batch Curried Garbanzo Filling (see below), heated
1 batch Coconut Curry Sauce (see below), heated
1.Combine the dry ingredients in a bowl, slowly adding the milk and water, whisking until smooth. The mixture should be just coat the mixing spoon so adjust your liquid accordingly.
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 8-10 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
1.Heat a large saucepan over medium to low heat. Add the garlic, veggies, and spices, cooking until soft, stirring occasionally.
2.Mash half of 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.
1 onion, peeled and chopped
2 cloves garlic
½ (2½ gm) tsp cumin, ground
¾ (3¾ gm) tsp sea salt (coarse)
3 TBSP (30gm) curry powder
3 TBSP (30gm) spelt flour (or all-purpose GF flour)
3 cups (750ml/24oz) vegetable broth
2 cups (500ml/24oz) coconut milk
3 large tomatoes, diced
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.
Photography note: The background is a pretty linen piece I bought from Fresh Fabric on etsy. The owner of the shop is so fabulous!!! Plus, she locates in Australia!