September Daring Cook´s Challenge – Indian Dosa!

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.

Glunten-free Indian Dosas with curry chickpea filling and coconut sauce


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!

Glunten-free Indian Dosas with curry chickpea filling and coconut sauce


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. I recommend serving them with this fabulous ghee rice from Malabar Spice.

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) 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

Dosa Filling
1 batch Curried Garbanzo Filling (see below), heated

Dosa Toppings
1 batch Coconut Curry Sauce (see below), heated


Dosa Pancakes

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! :)

31 Responses to September Daring Cook´s Challenge – Indian Dosa!

  1. Callipygia says:

    I love this meal, I am bookmarking it and will try this soon. I've been enjoying using buckwheat flour & now I can use it in this!

  2. Minh says:

    I love that first photo! The plate and the table it's on really look great against the colour of the dosa.

  3. Rose says:

    I *love* those plates! WOW! Great job on the challenge, i can't post until tonight as I'm in California. Beautifully done!

  4. shaz says:

    Great job Anh! I love Dosa – this is a slightly different version to what I'm used to, will try it. Love the beautiful plate and backdrop too.

  5. Nags says:

    this is actually very very different from the dosa we make in India :) a good variation though :)

  6. Simon says:

    I like how you presented the dish.

  7. Rosa's Yummy Yums says:

    A great challenge! Delicious looking!

  8. Natashya KitchenPuppies says:

    It looks wonderful! I plan on making it too, we just had a crazy last few days though, so I will be making it today.

  9. Jenn says:

    gorgeous! I love your photography style with all of the bright and vibrant colors!

  10. climbhighak says:

    Beautifully presented. I also like that you changed up the texture of the filling by leaving some of the chickpeas whole. Texture is crucial in a recipe like this.

  11. shez says:

    Looks like you had a much happier time making the dosa than some of the other daring cooks! Your pictures, as always, are absolutely gorgeous and oh-so-mouthwatering!

  12. Johanna says:

    wow this looks great – I can't wait to try it – although tempted to try the buckwheat dosa with spicy potatoes which is how I have loved dosa in Indian restaurants

  13. mub says:

    Your photo is beautiful! Thanks for the tip about the buckwheat. I had major sticking problems with the spelt too!

  14. Sophie says:

    Your Dosa pancakes lok fabulous!!!

  15. The Cooking Ninja says:

    wah…I miss eating dosa. Hats off you for taking up this challenge. :)

  16. NQN says:

    Oooh I've sen this pop up on a few blogs now and it looks great! Love the setting and styling for this too :)

  17. Cheri says:

    What a great idea to add ground coconut to the batter. You did such a lovely job. It is hard to get appetizing photos of this dish but you succeeded in doing so!

  18. Faith says:

    This sounds like a great meal for both vegetarians and meat-eaters. So delicious and lovely! I really love the flavor of coconut in savory dishes like this!

  19. Mishmash ! says:

    so nice to see the way u ve dressed it up :)

  20. claireallison says:

    Your presentation is lovely, and the food looks so good!

  21. Irene says:

    That's beautiful! I love Indian food, it's always so exciting for the taste buds.

  22. Jessica says:

    The food looks great, but I have to ask… Where can I get the plate??? I LOVE that plate!! Thanks!!

  23. berrybushel says:

    That top pic looks so scrumptios! Sounds like a great dinner party to me!

  24. Anh says:

    Thanks all for the comments! :)

  25. Mary says:

    I love what you done with this challenge. Everything looks wonderful. I hope you enjoyed the dosas and the challenge.

  26. Lauren says:

    I adore your photos. Seriously, they're gorgeous!! Your dosas look delicious, wonderful job with this challenge!

  27. maybelle's mom says:

    I agree; after making it, I want to go the Fresh restaurant too. But, I am only 3 hrs away, so way closer than you. Looks wonderful.

  28. syrupandhoney says:

    Beautiful presentation! Good idea about the ground up coconut in the batter, I'll definitely have to try that…

  29. lisamichele says:

    Anh, your dosas are so beautiful, and your photos really bring that out. IMy chickpea filling did not turn out as tasty as yours, but I'm not a huge fan of a lot of curry. Also, LOVE the ghee rice as a side. I totally missed the ghee when frying the dosas!

  30. Belle@Ooh, Look says:

    I love the look of this dish (and your presentation is beautiful)! But it's a bit too complicated for this little basic chef *sigh*

  31. David says:

    i loved this dish too and really like the idea of adding coconut to the dosa mix.

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