August's Daring Cook's challenge was a vegan, gluten free recipe for Indian Dosas. It had three parts, the filling, the sauce and the pancakes. I started with the filling and very quickly had the house filled with a wonderful aroma. I could not find medium hot banana chilis so I went with jalepenos. The garlic, onion, carrots, green peppers and jalepenos were sauteed. The spices instantly got everyone in the house excited. The ground chickpeas and tomato paste were added to make a thick filling.
The sauce started with onion and garlic, which were sauteed with some spices. It was thickened with spelt flour and then coconut milk, vegetable broth and chopped tomatoes were added.
The Dosa pancakes were the most challenging part. I have a crepe recipe that sits overnight and is very easy to work with. I expected the same from this recipe. The initial pancakes were challenging, but I got the feel of the batter.
It all came together to make a delicious appetizer. We are looking forward to finishing off the filling and sauce later in the week.