Originally From
Sprung From
Imported From
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
