It is time to reveal the Daring Cook's Challenge for this month: Indian Dosas with Chickpea Filling and Coconut Sauce.
I love Indian food. I love eating it, making it, the smell of it and the comfort of it. I was really exited about this challenge, even though my friend Radha, who is Indian and knows her stuff, said the recipe was super Americanized. Speaking of the recipe, if you want all the details and amounts, email me and I'll send it to you.
The coconut sauce (on the left) consisted of tomatoes, coconut milk, cumin, curry, some broth and a bit of flour. It was really easy to put together and tasted pretty good. The chickpea filling (on the right) consisted of chickpeas, onions, green peppers, carrots, turmeric, cumin and a few other ingredients. I decided to leave out oregano and use tomato puree instead of tomato paste. The filing came together smoothly, but what nearly killed me were the banana peppers. OMG did you know they are incredibly hot? I somehow managed to touch my lips after cutting the peppers and my mouth was on FIRE! So were my hands: I was seriously in pain.
I made the dosas from wholewheat flour, water, baking powder, soy milk and curry. The dosas get cooked in oil, filled with the chickpea filling and topped with coconut sauce.
There was so much food! I was eating it for 4 days and got slightly tired of it, but this would be a good recipe for a party. You can also serve either the sauce or the filling on top of rice.
Although the recipe called for sliced cucumbers and shredded coconut as a topping, I thought it was unnecessary. Overall, I was pleased with how everything turned out.
Do you like my stacked plate look? :)