These light and delicious Indian-inspired dosas are filled with an incredibly flavorful, yet simple chickpea curry. Very easy to make with minimal and inexpensive ingredients — budget-friendly eating at its finest! Make this meal for your next culinary adventure and delight your taste buds.

Curried Chickpea Dosas [Vegan, Gluten-Free]

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Serves

4

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Ingredients

For the Dosas:

  • 1 cup spelt (do not use if you are gluten-free) or chickpea flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon curry powder
  • 1/2 cup soy milk or almond milk
  • 3/4 cup water

For the Chickpea Curry:

  • 1/2 white onion, chopped
  • 4 cloves garlic, minced
  • 1/2 large carrot, chopped or processed
  • 1/2 red pepper, chopped
  • 1 hot banana chili or 3-4 jarred banana rings (optional)
  • 1 tablespoon cumin
  • 1/2 tablespoon oregano
  • 1/2 teaspoon salt
  • 1/2 tablespoon turmeric
  • 2 cups cooked/canned chickpeas, rinsed well and drained
  • 1/4 cup tomato paste
  • 1 tablespoon olive oil (for pan)
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Preparation

To Make the Dosas:

  1. Combine all dry ingredients (sifting flour for best results) in a small bowl. Add in milk and water, stirring until all clumps are gone and the batter is smooth. Batter should be thin but not watery.
  2. Ladle approximately 1/2 cup batter onto a lightly greased frying pan and spread out in a circular motion with the back of the ladle until you have a smooth, thin, round. These will cook quickly.
  3. After about a minute, carefully flip over and cook the other side for another minute. You will know they are cooked by the small air bubbles. Makes eight dosas.

To Make the Chickpea Curry:

  1. Heat oil in pan. Gently saute chopped onion, garlic and spices over medium heat until fragrant and translucent. Add in carrot and pepper and saute until soft.
  2. Briefly mash chickpeas in a food processor, making sure to leave some chunks.
  3. Add mashed chickpeas and tomato paste to pan. Stir well to combine all ingredients and leave to heat until all is cooked through. Adjust spices to taste.
  4. Stuff chickpea curry inside a rolled dosa, or serve ontop as you would a flat pancake.
  5. Top with raw cucumber, raw tomato, shredded coconut, and lemon tahini dressing (optional)
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