Curried chick pea dosa, with coconut gravy

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

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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.

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

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The curried chick peas with shishito peppers and kabocha pumpkin.

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

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

red dosa
green dosa

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Side veggies : goya bitter squash and cucumbers.

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So let’s fill the crepes…

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… pour the sauce and sprinkle coconut snow.

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Autumn colors (2) : carob pancakes

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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.

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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.

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Done !

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One side has lots of holes.

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With a coconut milk café au lait.

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

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A moon filled of greens

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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.

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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.

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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.

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

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

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Then cut and eat while hot.

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Craditionnal trumpets. Nearly…

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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.

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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.

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

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

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

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

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DRAMA ! Yep, the circle was not well greased.

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

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Done !

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The inside is fully crumpeted.

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

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Red dosa

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

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

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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.

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Okra.

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Scramble tofu with basil, black pepper and salt.

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Goya bitter cucumber.

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I made coffee jelly (with agar).

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Served as dessert, sprinkle with cinnamon and nutmeg.

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Simple chijimi (garlic chive pancakes)

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Onion, nira (garlic chives), peppers…

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The batter is flour and potato starch. I cook them in neutral oil and add sesame oil to finish.

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Cut in squares.

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When it rains, jeon and makkoli

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It was raining, raining, raining today…

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When it rains, the Koreans make jeon as the noise of cooking them is similar to the sound of rain drops falling. And they drink makkoli, because… Well, I guess they must be thirsty.

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I’ve got makkoli from the convenience store. It’s written in Japanese but that’s the real thing. It’s a drink made of fermented wine, close to Japanese amazake (sweet sake). But the Japanese one is for kids, while the makkoli has 6% alcohol, like a wine. I have to be careful because that’s so sweet that I’d drink that like milk, well even more easily than milk. But then, I don’t make a merry tispy fellow, just a person suddenly feeling sick. So, let’s be reasonable.

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Chijimi and jeon are both names of Korean pancakes, well in Osaka, it’s all chijimi and you’ve seen some before here.
That’s the fashion to make green nira chijimi. I’ve seen restaurants had them. That’s a good idea,

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I have added a whole bunch of nira (garlic chives) into the blender with flour, a piece of potato and potato starch. That’s not so solid as usual, but if you flip them carefully, no problem. The taste is very green. I’ve used the color of onion and yellow bell pepper to contrast.

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Add a sauce (soy sauce, black rice vinegar, water, onion, chili), the drink…and enjoy the rain !

For more : Korean Compil’

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