Vegan Dosas
AndreaMeyers has cooked this"We were excited to use more of our homegrown tomatoes, garlic, and peppers for the dish. The tomatoes were a mix of what was ripe at the time, including a Cherokee Purple and some Early Girls, and the peppers were Tequila Hybrids and a Big Jim chile." - AndreaMeyers
8-12 Pancakes
Indian
Dinner
- DOSA PANCAKES
- 1 cup (120 g) spelt flour or all-purpose, gluten free flour (I used 1 cup chapati flour.)
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon curry powder
- 1/2 cup (120 ml) almond milk (or soy, or rice, etc.)
- 3/4 cup (180 ml) water
- cooking spray
- DOSA TOPPINGS
- 1 batch Coconut Curry Sauce (see below), heated
- grated coconut
- cucumber pieces, sliced with a vegetable peeler
- DOSA FILLING
- 5 cloves garlic
- 1 onion, peeled and finely diced
- 1 carrot, peeled and finely diced
- 1 green pepper, finely diced (I used Tequila Hybrid.)
- 2 medium hot banana chilies, minced (I used a Big Jim chile.)
- 2 tablespoons cumin, ground
- 1 tablespoons oregano
- 1 tablespoons coarse sea salt
- 1 tablespoons turmeric
- 4 cups (960 g) cooked or canned garbanzo beans
- 1/2 cup (125 g) tomato paste (I used an entire 6 ounce/170 g can.)
- 2 tablespoons chopped fresh cilantro (optional, my addition)
- cilantro leaves
- COCONUT CURRY SAUCE
- 1 medium onion, peeled and chopped
- 2 cloves garlic, minced
- 1/2 teaspoon cumin, ground
- 3/4 teaspoon sea salt (coarse)
- 3 tablespoons (30 g) curry powder
- 3 tablespoons (30 g) spelt flour or all-purpose gluten-free flour
- 3 cups (720 ml) vegetable broth
- 2 cups (480 ml) coconut milk
- 3 large tomatoes, diced
Garbanzo beans
