Daring Cooks September Challenge: Dosas

If you remember, I used to be a member of the Daring Bakers. I started out full of enthusiasm and excitement, but over time I became exhausted with how challenging (and daring!) the recipes were. Yes, I enjoyed Julia Child's baguettes fresh out of the oven, but I spent an entire (I mean from 10am to 10pm) Saturday making them! For someone with such a vague interest in baking, it wasn't worth the time commitment. After a few challenges, I quietly bowed out. Since then, the lovely ladies from the Daring Bakers created the Daring Cooks. I have been buzzing with excitement about this group and I finally joined in August. This month is my first challenge!

For this month's challenge, the lovely Debyi from Healthy Vegan Kitchen chose vegan, gluten-free Indian dosas. I haven't had the opportunity to try (cooking myself) many Indian dishes but am always pleased every time I try a new recipe. This one did NOT disappoint. I've never intentionally cooked gluten-free before, and I'll admit I was a little skeptical. Aside from the fact that I couldn't get my dosas as thin as I would like (and that was probably due to a number of reasons), I didn't notice any huge difference. The filling was incredibly thick, because of the amount of mashed chick peas that went into it, but I thought that gave it a nice, meaty feel. The best part though, was the coconut curry sauce. I would have added a little more curry powder, but after I photographed mine, I doused it in more sauce. What can I say? I'm a sucker for all things coconut. Anyways, I had a great time with this challenge and can't wait to see what's up next! Enjoy!

Dosa Pancakes

makes about 4 medium-sized dosas


1 cup (120gm/8oz) spelt flour

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp curry powder

1/2 cup (125ml/4oz) almond milk
3/4 cup (175ml/6oz) water
oil or 
cooking spray, as needed

Combine the dry ingredients in a bowl, slowly adding the almond milk and water, whisking until smooth.

Heat a lightly-oiled nonstick 10″ skillet over medium-high heat. Ladle about 1/4 cup of batter into the pan and swirl to create a round, thin crepe. 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 between 6 to 8 pancakes.

Curried Chickpea Filling
Serves 4

5 cloves garlic, minced

1 onion, peeled and finely diced


1 largish carrot, peeled and finely diced

2 medium hot banana chilies, minced

2 tbsp cumin

1 tbsp oregano

1 tbsp kosher salt

1 tbsp turmeric

4 cups (850gm/30oz/2 cans) cooked or canned chickpeas
6 oz (1 can) tomato paste

Heat a large, deep saute- or saucepan over medium heat. Saute onion and carrot until lightly browned, add garlic and pepper, continue to saute until veggies are browned. Add spices, stirring to combine thoroughly and saute for 1 – 2 minutes. Add tomato paste and cook for another 2 minutes. Remove to a large bowl.

Mash the chickpeas very well by hand or in a food processor (but stop short of hummus). Add to the pan and again saute until browned. Stir in veggie mixture and heat through well.

Coconut Curry Sauce

Makes about 4 – 5 cups

1 onion, peeled and chopped

3 cloves garlic

1/2 tsp cumin
3/4 tsp kosher salt

3 tbsp curry powder

3 tbsp spelt flour

3 cups (750ml/24oz) vegetable broth

2 cups (500ml/24oz) coconut milk

3 large tomatoes, diced
olive oil

In a lightly-oiled 3qt saucepan, saute onion and garlic until browned. Stir in spices and flour and continue to cook for another minute. Add vegetable broth, coconut milk and tomatoes. Bring to a simmer and reduce for 30 minutes until thick.