Oh my goodness me. These dosas… wow. Just wow.
I wasn’t too sure about these when I saw that Debyi of Healthy Vegan Kitchen had picked them for this month’s Daring Cooks challenge. I was positive that Son would love them, but I wasn’t so sure whether I would like them or not. Oh boy. Did I have nothing at all to worry about. Not only are these delicious… they’re just plain addictive.
How spicy they are probably depends on the type of curry powder you use, and the kind of chilies you have. Ours were spicy. I’m eating one as I write this, and my mouth is on fire. But oh man, is it so good.
- 1 c spelt flour (or all-purpose, gluten free flour)
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp curry powder
- 1/2 c almond milk
- 3/4 c water
- cooking spray, if needed
- 1/4 c grated coconut
- 1/4 cucumber, sliced
Dosa Pancakes – Cooking Directions
- Combine the dry ingredients in a bowl, slowly adding the almond milk and water, whisking until smooth.
- Heat a nonstick skillet over medium heat. Spray your pan with a thin layer of cooking spray, if needed.
- Ladle 2 tablespoons 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 Garbanzo Filling
- 5 cloves garlic
- 1 onion, peeled and finely diced
- 1 carrot, peeled and finely diced
- 1 green pepper, finely diced
- 2 medium hot banana chilies, minced
- 2 tbsp cumin, ground
- 1 tbsp oregano
- 1 tbsp sea salt (coarse)
- 1 tbsp turmeric
- 4 c cooked or canned chick peas (about 2 cans)
- 1/2 c tomato paste
Curried Garbanzo Filling – Cooking Directions
- Heat a large saucepan over medium to low heat. Add the garlic, veggies, and spices, cooking until soft, stirring occasionally.
- Mash the chickpeas by hand, or in a food processor. Add the chickpeas and tomato paste to the saucepan, stirring until heated through.
Coconut Curry Sauce
- 1 onion, peeled and chopped
- 2 cloves garlic
- 1/2 tsp cumin, ground
- 3/4 tsp sea salt (coarse)
- 3 tbsp curry powder
- 3 tbsp spelt flour (or all-purpose GF flour)
- 3 c vegetable broth
- 2 c coconut milk
- 3 large tomatoes, diced
Coconut Curry Sauce – Cooking Directions
- Heat a saucepan over medium heat, add the onion and garlic, cooking for 5 minutes, or until soft.
- Add the spices, cooking for 1 minutes more. Add the flour and cook for 1 additional minute.
- Gradually stir in the vegetable broth to prevent lumps. Once the flour has been incorporated, add the coconut milk and tomatoes, stirring occasionally.
- Let it simmer for half an hour.