This month's challenge was hosted by Debyi of The Healthy Vegan Kitchen and she picked a recipe for Indian Dosas by Ruth Tal. The only requirement was that the dish must be free of animal products and it is 99% oil free. Luckily, we were allowed to use a filling of our choice. As I dislike chickpea I prepared a simple artichoke filling flavoured with fresh basil and some lemon drops. This recipe is definitely a keeper, both for the dosas and the curry sauce.
1 cup (120g) spelt flour (or all-purpose, gluten free flour)
½ tsp (2½ g) salt
½ tsp (2½ g) baking powder
½ tsp (2½ g) curry powder
½ cup (125ml/4oz) almond milk (or soy, or rice, etc.)
¾ cup (175ml/6oz) water
cooking spray, if needed
Combine the dry ingredients in a bowl, slowly adding the almond milk and water, whisking until smooth. Heat a nonstick skillet over medium heat. Spray your pan with a thin layer of cooking spray, if needed. 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.
Coconut Curry Sauce
1 onion, peeled and chopped
2 cloves garlic
½ tsp cumin, ground
¾ tsp sea salt (coarse)
3 TBSP curry powder
3 TBSP spelt flour (or all-purpose GF flour)
3 cups (750ml/24oz) vegetable broth
2 cups (500ml/24oz) coconut milk
3 large tomatoes, diced
Heat a saucepan over medium heat, add the onion and garlic, cooking for 5 minutes, or until soft. Add the spices, cooking for 1 minutes more. Add the flour and cook for 1 additional minute. Gradually stir in the vegetable broth to prevent lumps. Once the flour has been incorporated, add the coconut milk and tomatoes, stirring occasionally.Let it simmer for half an hour.