Indian Dosas – Daring Cooks

Indian Dosas

I love the Daring Kitchen. This group gets me making things that I would never have thought to try. I enjoy making authentic recipes from around the world and being stretched out of my comfort zone. Even if I make something that I probably won’t make again it is worth it to be able to say I gave it a shot or that I mastered something new.

These Indian Dosas are really quite simple to make. The list may be long but they take no time to whip up. The longest time was waiting for the sauce to simmer for 30 minutes. It was fun to do this challenge because I have not made much Indian food at home, and it was pretty much stress free. My husband and I are not the biggest fans of curry (which contributes to why I don’t make this kind of food often) so this is probably not a dish that I will make again. I know that a lot of other Daring Cooks loved these Dosas so if you do enjoy curry and Indian food I think you should give these a try. My favourite part was the filling, I even ate a little bit on some toast for lunch later that week. The leftovers of the sauce and filling far exceeded the pancakes, so unless you are going to eat this over rice or want to freeze half of it, I would make a smaller batch. Overall, it had a great quality taste, it was just a matter of preference.

This months Daring Cooks Challenge was hosted by Debyi of The Healthy Vegan Kitchen. She chose Indian Dosas from the refresh cookbook by Ruth Tal.

Indian Dosas

Indian Dosas – Daring Cooks
Indian Dosas
  • Dosa Pancakes
  • Curried Garbanzo Filling
  • Coconut Curry Sauce
  • ¼ cup grated coconut
  • ¼ cucumber, sliced
Dosa Pancakes
  • 1 cup flour
  • ½ tsp. salt
  • ½ tsp. baking powder
  • ½ tsp. curry powder
  • ½ cup soy milk
  • ¾ cup water
Curried Garbanzo Filling
  • 5 cloves garlic, minced
  • 1 onion, finely diced
  • 1 carrot, peeled and finely diced
  • 1 green pepper, finely diced
  • 2 medium hot banana chilies, minced (I nixed these)
  • 2 Tbsp. cumin
  • 1 Tbsp. oregano
  • 1 Tbsp. sea salt
  • 1 Tbsp. turmeric
  • 4 cups cooked or canned chickpeas (garbanzo beans)
  • ½ cup tomato paste
Coconut Curry Sauce
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • ½ tsp. cumin
  • ¾ tsp. sea salt
  • 3 Tbsp. curry powder
  • 3 Tbsp. flour
  • 3 cups vegetable broth
  • 2 cups coconut milk
  • 3 large tomatoes, diced
Indian Dosas
  1. Fill the pancakes with the Curried Garbanzo Filling. Top with Coconut Curry Sauce. If desired sprinkle with coconut and serve along cucumbers.
Dosa Pancakes
  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.
Curried Garbanzo Filling
  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. 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 minute more. Add the flour and cook for an 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.