Curried Chickpea Dosas
[Vegan, Gluten-Free]

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)