I've just started school and a new job so posting my September entry for Daring Cooks. But lucky for my tastebuds I found the time to whip up dosa for this month's Daring Cook challenge.
I swear that when the challenge was unveiled I did a happy dance in my chair. I love love love Indian food. I'm lucky to live within a 10 minute drive of two really excellent Indian restaurants, Tiffins which is for omnivores and Udupi Palace which is vegetarians. And also omnivores who like incredible food. Whenever my husband and I got go to Udupi, in addition to complimentary papa-dams with sauce (which is the Indian equivalent of complimentary chips and salsa at a sit down Mexican joint) they also serve complimentary paper dosa with potatoes, which makes a delicious snack.
Since I am incapabple of following a recipe to a T, this time I tried to do something wacky and go traditional. The proposed recipe suggested using spelt flour but I thought I'd try the more traditional besa flour which is made from chickpeas, (I've heard that chickpea flour does wonders for soft skin, I might have to try that out...) As I understand it, Chickpea dosas are more popular in northern india while lentil/rice batter dosa are popular in southern india. And dosas are often popular as a breakfast treat.
The following week I tried the other traditional recipe using from my favorite Indian chef, Manjula. where you soak lentils for 4-8 hours and then blend it into a paste. Both versions tasted good but it could always stand for some more tweeking. Good thing I have a whole sack of chickpea flour and lentils to spare! Not to mention a spouse who loves Indian food!
I really love the filling, since chickpeas are quickly becoming a beloved staple in my house. They are cheap, versatile and filling. I wasn't sure about using a topping since the usual restaurant dosa didn't come with a topping but I found it brought the whole dish together and made it taste better.
I would also get on my soapbox and say that challenging yourself to cook as a vegan was a great experience. I don't really like the term flexitarian but I suppose I fall into that category because I cook meat maybe 5-6 times in a month. I avoid meat because of economic and ecological reasons and because I have grown to really enjoy the taste of vegetables and can always find new tasty ways to cook with them. I find that once you get out of a meat + side mindset it's a lot easier to plan meals and cook dinner.
Links
The original recipe from Debyi at Healthy Vegan Cooking
Video and Recipe of Manjula cooking lentil dosa, with potato filling.
Recipe for Chickpea Dosa
