Vegan Dosas with Curried Garbanzo Filling and Coconut Curry Sauce
Adapted from reFresh by Ruth Tal.
Servings 4
Calories 608kcal
Equipment
- large bowl
- whisk
- griddle or skillet (or crepe pan)
- ladle (or large spoon)
- spatula
- vegetable peeler &/or knife
- large saucepan
- food processor or bean masher
Ingredients
Dosa Pancakes
- 1 cup gluten-free all purpose flour or spelt flour or chapati flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon curry powder
- ½ cup almond milk
- ¾ cup water
- cooking spray
Curried Garbanzo Filling
- 5 cloves garlic
- 1 onion peeled and finely diced
- 1 carrot peeled and finely diced
- 1 green peppers finely diced
- 2 medium hot banana chiles minced
- 2 tablespoons ground cumin
- 1 tablespoon oregano
- 1 tablespoon coarse sea salt
- 1 tablespoon ground turmeric
- 4 cups cooked garbanzo beans
- ½ cup tomato paste
- cilantro chopped
Coconut Curry Sauce
- 1 medium onion peeled and chopped
- 2 cloves garlic minced
- ½ teaspoon ground cumin
- ¾ teaspoon coarse sea salt
- 3 tablespoons brown rice flour
- 3 cups
vegetable broth - 2 cups coconut milk
Serve with
- grated coconut
- cucumber pieces sliced with a vegetable peeler
- cilantro leaves
Instructions
Dosa Pancakes
- Combine the flour, salt, baking powder, and curry powder in a medium bowl. Slowly add 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. (I made the pancakes a little smaller, yielding 12.)
Curried Garbanzo Beans
- Heat a large saucepan over medium to low heat. Spritz on a little cooking spray, then add the garlic, veggies, and spices, cooking until soft, stirring occasionally.
- Mash the garbanzo beans by hand or in a food processor. Add the garbanzos and tomato paste to the saucepan, stirring until heated through.
Coconut Curry Sauce
- Heat a saucepan over medium heat. Spritz on a little cooking spray, then add the onion and garlic. Cook for 5 minutes or until soft.
- Add the cumin, seal salt, and curry powder, cooking for 1 minutes more. Add the flour and cook for 1 additional minute.
- Gradually whisk in the vegetable broth to prevent lumps. Once the flour has been incorporated, add the coconut milk and tomatoes, stirring occasionally.
- Reduce heat to medium-low and simmer for about 30 minutes.
Nutrition
Calories: 608kcal | Carbohydrates: 77g | Protein: 18g | Fat: 30g | Saturated Fat: 22g | Sodium: 3972mg | Potassium: 1271mg | Fiber: 16g | Sugar: 12g | Vitamin A: 3831IU | Vitamin C: 72mg | Calcium: 253mg | Iron: 12mg