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Corn Dosas with Curried Black Beans and Corn and Cilantro Sauce
Being a bit of a blogging rookie, I was bit nervous to join the Daring Cooks. But at the end of the day…I look forward to cooking dinner all day long and I’m always up for a challenge – just the stuff a Daring Cook is made of! I love Indian food. So I was delighted when the September Daring Cook’s Challenge (my first challenge!) was announced as dosas, which I love. I also loved that Debyi, the host for this month’s challenge chose a recipe that’s vegan and gluten free! I have a friend who is a vegan and the key to making delicious treats she loves is making things that are naturally vegan – like these dosas! However, since I make Indian food a lot…I thought maybe I could try something different. Using some of my favorite spices common to Indian food, I changed the remaining ingredients slightly to make a Central American – Indian fusion dosa. Sound ridiculous? I swear it’s so good. The corn flour made a deliciously tender and flavorful dosa. The filling has the same texture and some of the great, spicy flavors of the original chickpea filling. And the creamy and fresh cilantro sauce cools it all down.
Corn Dosas with Curried Black Beans and Corn and Cilantro Sauce Served 2. Leftover Potential: The dosas can be refrigerated or frozen and reheated for later use. The filling and sauce stay well, refrigerated, for a few days. Dosa Pancakes 1 cup corn flour (such as masa harina) 1/2 tsp salt 1/2 tsp baking powder 1/2 tsp curry powder 1/2 cup soy milk 3/4 cup vegetable broth 1. Combine the dry ingredients in a bowl, slowly adding the soy 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 a few 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 Black Bean and Corn Filling 1 Tbsp oil 1 onion, minced 1/2 bunch scallions, thinly sliced 1 jalapeno, seeded, minced 2 cloves garlic, minced 3 Tbsp tomato paste 2 Tbsp curry paste 1 (15 oz) can black beans 1 (15 oz) can corn kernels 2 tsp cumin 2 tsp coriander 1 Tbsp tumeric 2 tsp paprika salt and freshly ground pepper 1. Heat a large saucepan over medium to low heat. Add the onion and scallions and saute until translucent, about 3-4 minutes. Add the jalapeno and garlic and saute until fragrant, about 1 minute. 2. Add the tomato paste and curry paste, and stir to combine. Add the black beans, corn, and spices. Simmer until the mixture is heated through and thickened slightly, 6-8 minutes. Cilantro Sauce 1 cup cilantro 1/2 bunch scallions 1 clove garlic 1/4 cup coconut milk 1 tsp cumin salt and freshly ground pepper, to taste 1. Combine all ingredients to a smooth sauce in a food processor or blender.       related searches : Corn
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