Curried chick pea dosa, with coconut gravy

An Indian brunch maybe not so Indian… Well, dosa is the pancake from India, but this recipe has traveled via Canada, it seems.

This month is a retro challenge, as we had to pick an older one we had not done yet, so mt choice was September 2009’s Indian Dosas (Vegan Style) :
Recipe here.

The 3 elements : curried chick peas and veggies, dosa crepes and the coconut sauce.

The curried chick peas with shishito peppers and kabocha pumpkin.

The coconut gravy with a shishito pepper and a little bit of habanero pepper.

I made the dosas with plain flour. Well, that’s easier and quicker, I prefer rice and lentil dosas :

red dosa
green dosa

Side veggies : goya bitter squash and cucumbers.

So let’s fill the crepes…

… pour the sauce and sprinkle coconut snow.

Autumn colors (2) : carob pancakes

Mix 50% flour and 50% carob powder, add some baking powder, a little cinnamon and nutmeg. Whisk. Pour in coconut milk, enough to obtain a creamy batter. Let 10 minutes.

Heat a pan, pass a little oil. On medium heat, pour batter to get 2 mm of thickness. Cover. When the lid is hot, pass on low heat.

Done !

One side has lots of holes.

With a coconut milk café au lait.

They are delicious with a little raspberry jam, and coconut cream.

A moon filled of greens

It’s shaped like a pupusa, but I think normally they are made of corn masa and filled with cheese. So this is a free style re-interpretation, I’ve just taken the shape. It’s very tasty, crispy and filling.

The filling : miso + sakekasu (sake lees) and a little water to get a cream texture. Then minced onion, garlic and ginger. The greens are stalks of romanesco (diced) and cut kikuna (chrysanthemum greens)
The crust is likely to break a little, so the filling shouldn’t be too liquid.

The dough is like for tortilla. Today : a mix of white and whole flour, chili flakes, black pepper, a little olive oil, hot water. I didn’t add salt as the filling is very salty already due to the miso. I cooked it in a frying pan without fat.

Garnished with sauce for okonomiyaki (a veggie Worcester sauce).

The nicest leaves of kikuna as a side salad with black rice vinegar and sesame oil.

Then cut and eat while hot.

Craditionnal trumpets. Nearly…

Let’s make those bee wax textured British pancake. Not sure they are the real thing. That’s the easy way, but I will show you how you can fail them anyway… You need a circle (a heart, any shape) and the rest is probably in your pantry already.

Batter per crumpet :
1/2 cup (100 ml) of lukewarm coconut milk, 1/4 ts of yeast, 1/4 ts of sugar. When bubbly, 1/2 cup of flour, enough water to get a liquid cream. Blend. Cover.

One hour later if it’s a hot day. A little salt, a few sprinkles of baking soda on top, stir slowly. Heat a pan or a hot plate.

Grease a circle of about 8 cm wide. Grease it better than I did. Place it in the hot greased pan.

Start on very low heat. Pour the dough till 3/4 of the mold.

Cover. After 5 minutes, pass on low heat. Let 10 minutes.

At this point, one side is done. Take away the circle. And flip. If you can…

DRAMA ! Yep, the circle was not well greased.

Rescue : I’ve saved it. Cook 2 more minutes.

Done !

The inside is fully crumpeted.

Serve tea. You can do that later and toast the sliced crumpet to reheat it.

Red dosa

Another version of the Indian pancake. I had soaked enough grains for 2 batches.

That was the occasion to cook these long red peppers. They are not hot at all.

Same process as the previous green dosas. I’ve added a whole red chili (minus stalk and seeds), a little minced onion, garlic, ginger and some masala spice mix.