After all of the EST dinner parties and Linda’s amazing Masterchef dessert renditions, it seemed inevitable that we would fall on the Daring Kitchen wagon and fall hard we did. After joining Daring Cooks I waited oh so impatiently for the new challenge to be revealed and when it was… as a committed omnivore, the concept of a vegan meal had me more than a little stumped.
The Dosa is a South Indian style crepe traditionally made with ground rice and lentils, the Daring Cooks challenge was a little more similar to a pancake. In addition to the Dosa, a vegetable filling and coconut based sauce were also part of the Challenge. While I have nothing against Indian style cuisine, it’s not one that I find myself eating often and I found myself wondering how it would all turn out in the end.
Inspiration came in the form of an old Masterchef challenge, to be precise episode 14 and the egg net, for a day or so all I could think about was how to incorporate the Dosa batter into net form. All of my obsession ultimately culminated in a disturbingly detailed dream which consisted of me worrying about how to plate my Dosa while simultaneously balancing both lights and camera. Who says dreams are nothing like real life?
As my neighborhood is very heavily Asian and Indian populated finding the ingredients required for the recipes were no problem at all, with no less than 3 Indian owned food stores less than 10 minutes walk away. I do wonder what the store owners were thinking watching this strange person pace their spice aisles for 20 minutes, the sheer amount of choice available sending me into a bit of a spin.
Not wanting to play with the recipe too much, I followed the portions to a tee and found that the result was more than generous enough to feed 4 people, which was pretty lucky considering I had half the EST team over for a night of DDR and top chef. Making the filling and saucing components was a simple matter of chopping the various ingredients and mixing them with the spices and letting them simmer for a half hour. The curried sauce especially had a great flavour combination to it with the cumin, curry powder and coconut milk, every 5 or so minutes I found myself tasting the sauce again, unable to stay away.
With the fillings completed the rest of my concentration was on the construction of the pancakes. I found that by simply oiling the pan generously, the batter was flexible enough to be cooked in almost any shape tried. The recipe for the Dosa was simple enough that I went a little plating crazy, not just stopping at Net Dosa, but also tried out a Pyrmid Dosa, Wrapped Pancape and even… Cigar Dosa? Linda put the final touch on the Cigar Dosa by dusting it lighly with pepper on one end.
My personal favourite of the would definitely have to be the Net Dosa, this idea was enough to penetrate even my dreams and I was unbelievably satisfied with the final results. No matter what the plates looked like, tastewise they were also great with the Curry Filling being unexpectedly filling. and I was surprised just how much I didn’t miss the lack of meat in this meal. Many thanks to Debyi from The Healthy Vegan Kitchen for hosting this challenge and not being afraid to give us a challenge a little out of the box.
This recipe comes in 3 parts, the dosas, the filling and the sauce. It does take awhile to make, but the filling and sauce can be made ahead and frozen if need be. You can serve them as a main course with rice and veggies, or as an appetizer. This does take a little planning ahead, so make sure you read the recipe through before starting.
This filling works great as a rice bowl topping or as a wrap too, so don’t be afraid to make a full batch.
This makes a great sauce to just pour over rice as well. This does freeze well, but the texture will be a little different. The flavor is still the same though. My picture of this sauce is one that I had made, had to freeze, then thaw to use. It tastes great, but the texture is a little runnier, not quite as thick as it was before freezing.
5 friends from Sydney who don't mind having a good feed now and then. Throw in some food photography and the odd recipe and travel post and you have eatshowandtell.
Eat Show & Tell is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Australia License.