The Daring Cooks have been around for a few months now. I have found that I’m a little less dedicated to completing these challenges than I have been with the Daring Bakers but that’s often because the recipe is full of animal proteins and fats. This month, I’m sure that a little grin appeared on the faces of Daring Cooks around the world when they found out that the host of the September challenge was Debyi from The Healthy Vegan Kitchen.
Once she revealed the challenge I knew that I couldn’t miss this month. And it wasn’t because I love Indian food, it was because she had selected to highlight a Toronto author and restaurant: Ruth Tal from Fresh.
Fresh was my favourite restaturant in Toronto before I actual moved here. Now, I think I take it for granted most of the time. The menu celebrates fresh juices and smoothies and contains a long list of rice bowls, noodle bowls, wraps and salads.
Debyi recently visited Toronto and found herself eating 3 out of 5 meals at Fresh. I was happy to hear that she had such a wonderful experience at a local vegetarian institution. I have copies of both of Ruth’s books and have prepared many delicious recipes at home (the Beach rice bowl is a personal favourite). However, I have never attempted the dosas. I guess it was time for a challenge.
I did adapt the recipe slightly. I am trying to use ingredients from my pantry as much as possible and limit processed foods wherever I can. I have listed my changes in blue. You may want to give the original recipe a try. I’ve ordered this appetizer at Fresh many, many times. It is a lovely starter for an Indian themed dinner party or when served with rice, a satisfying main dish.
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.
1 cup spelt flour (I used white whole wheat)
½ tsp salt
½ tsp baking powder
½ tsp curry powder
½ cup almond milk (I used coconut milk made by Soy Delicious)
¾ cup water
cooking spray, if needed
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 (red pepper)
2 medium hot banana chilies, minced (jalapeno pepper)
2 TBSP cumin, ground
1 TBSP oregano
1 TBSP sea salt
1 TBSP turmeric
4 cups cooked or canned chick peas (red lentils, rinsed)
½ cup tomato paste (I diced tomatoes)
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. (I added a little water and let it simmer until the lentils were soft.)
Coconut Curry Sauce
1 onion, peeled and chopped
2 cloves garlic
½ tsp cumin, ground
¾ tsp sea salt
3 TBSP curry powder (I used curry paste)
3 TBSP spelt flour (I used whole wheat flour)
3 cups vegetable broth (I used water with some braggs added)
2 cups coconut milk (I made a sunflower seed 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. (After the flour was combined in the pan, I added the rest of the ingredients together in my blender before pouring them into the pan with the onions and garlic.)
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.
Put it all together:
Spoon the filling into the centre of the dosa. Roll up the dosa and top with the curry sauce. Sprinkle on some shredded coconut and surround with fresh cucumber slices.