September's Daring Cook was hosted by Debyi of The Healthy Vegan Kitchen! She decided on Indian Dosas from the refresh cookbook by Ruth Tal. It had to be completely vegan, I followed the recipe, made all the parts. But I like my dosas plain with chutney and no fillings. So I just kept them on the side and made some coconut chutney along with it. I loved the Spelt Dosa's, did not expect it to taste this good. I also sprinkled some onions on one, like we do for Onion Uttapam.

Dosa Pancakes
1 cup (120gm/8oz) spelt flour (or all-purpose, gluten free flour)
½ tsp (2½ gm) salt
½ tsp (2½ gm) baking powder
½ tsp (2½ gm) curry powder
½ cup (125ml/4oz) almond milk (or soy, or rice, etc.)
¾ cup (175ml/6oz) water
cooking spray, if needed

  1. Combine the dry ingredients in a bowl, slowly adding the almond milk and water, whisking until smooth.
  2. Heat a nonstick skillet over medium heat. Spray your pan with a thin layer of cooking spray, if needed.
  3. Ladle 2 tablespoons of batter into the center of your pan in a circular motion until it is a thin, round pancake. When bubbles appear on the surface and it no longer looks wet, flip it over and cook for a few seconds. Remove from heat and repeat with remaining batter. Makes 8 pancakes.

Curried Garbanzo Filling
This filling works great as a rice bowl topping or as a wrap too, so don't be afraid to make a full batch.
5 cloves garlic
1 onion, peeled and finely diced
1 carrot, peeled and finely diced
1 green pepper, finely diced (red, yellow or orange are fine too)
2 medium hot banana chilies, minced
2 TBSP (16gm) cumin, ground
1 TBSP (8gm) oregano
1 TBSP (8gm) sea salt (coarse)
1 TBSP (8gm) turmeric
4 cups (850gm/30oz) cooked or canned chick peas (about 2 cans)
½ cup (125gm/4oz) tomato paste
  1. Heat a large saucepan over medium to low heat. Add the garlic, veggies, and spices, cooking until soft, stirring occasionally.
  2. Mash the chickpeas by hand, or in a food processor. Add the chickpeas and tomato paste to the saucepan, stirring until heated through.

Coconut Curry Sauce
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.
1 onion, peeled and chopped
2 cloves garlic
½ (2½ gm) tsp cumin, ground
¾ (3¾ gm) tsp sea salt (coarse)
3 TBSP (30gm) curry powder
3 TBSP (30gm) spelt flour (or all-purpose GF flour)
3 cups (750ml/24oz) vegetable broth
2 cups (500ml/24oz) coconut milk
3 large tomatoes, diced
  1. Heat a saucepan over medium heat, add the onion and garlic, cooking for 5 minutes, or until soft.
  2. Add the spices, cooking for 1 minutes more. Add the flour and cook for 1 additional minute.
  3. Gradually stir in the vegetable broth to prevent lumps. Once the flour has been incorporated, add the coconut milk and tomatoes, stirring occasionally.
  4. Let it simmer for half an hour.

I really admire the people who can write what they feel. I have so many things I would like to share but just cant. I was never good at writing down my thoughts, I would dread the essay writing in school, I would have like 5 to 6 sentences and then keep repeating them again and again and a big F in the side. I would always make up in the literature part, I loved Shakespeare and would do well in that so overall I would be ok.

Here I am sitting ok what can I write about Egg Masala, I know there are many things to share but just don't know how to put it to words. I actually do not speak much too, I take really long to get used to a person and by then every one things I am a big snob. I usually keep my thoughts and opinions to myself unless the opposite person is someone close or family. I treasure the few friends I have more than any other materialistic things I have. Sometime I wonder why is it so difficult for people to understand me, or people like me and except people for who they are, God made all off us different if we all were the same wouldn't this world be a boring place to be in. I respect everyone until I know a certain person is really evil and rude and then I just keep my distance, that person may have his/her reasons. Once we stop reacting to that person maybe they will stop.

This the most I have written in the past few months in my blog. I will get to the recipe now which both DH and me love.

4 hard boiled eggs, cut in half
1/2 cup onion, chopped
1 cup tomatoes, chopped
2 green chilies
1 inch ginger
3-4 garlic pods
1/4 tsp garam masala powder
1/2 tsp coriander powder
1/4 tsp red chili powder
1/4 tsp kissan tandoori masala (optional)
pinch turmeric powder
1-2 cups Milk
salt to taste
fresh coriander leaves for garnish


  1. Heat 1 tsp oil in a pan.
  2. Add the onions and fry them till they turn light brown.
  3. Then add the tomatoes, ginger, garlic and green chilies and cook till the oil separates.
  4. Remove from heat and cool.
  5. Grind the onion tomato mixture to a smooth paste.
  6. Heat 1 tsp oil in a pan.
  7. Fry the coriander powder, red chili powder and turmeric powder.
  8. Add the ground masala and cook till the oil separates.
  9. Add milk, tandoori masala and salt.
  10. Bring to a boil.
  11. Add the boiled eggs.
  12. Garnish with coriander leaves.
  13. Serve immediately with rotis/parathas.

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