Daring Cooks: Indian Dosas with Chickpea Filling & Coconut Sauce

DOSAS! Vegan style!

This is my first time participating in Daring Cooks and it was a great experience! I have cooked Indian food before, but on a very basic level. I am very glad to add yet another vegan dish to my little box of recipes. This was so flavorful that "missing meat" wasn't even a consideration!

The freshest ingredients always equals the best tasting food!

The filling, consisting of chickpeas, spices, peppers, carrots, and onions!

I had a little bit of difficulty making the wrappers but after a little trial and error, I discovered that greasing the non-stick skillet and waiting until the wrapper was definitely done helped me to flip it to be browned on the other side.

We ran out of wrappers and filling and had tons of the coconut sauce leftover. To the deep freeze it went for future dosas.




A little sliced cucumber and shaved coconut for accouterments and voila! Vegan dosas.

And now for the recipe:

Indian Dosas
Source: Debyi of Healthy Vegan Kitchen
Serves 4

INGREDIENTS:

1 cup (120gm/8oz) spelt flour (or all-purpose, gluten free flour)
½ tsp (2½ gm) salt
½ tsp (2½ gm) baking powder
½ tsp (2½ gm) curry powder
½ cup (125ml/4oz) almond milk (or soy, or rice, etc.)
¾ cup (175ml/6oz) water (you will need more if using gluten-free flour, add gradually)
cooking spray, if needed

METHOD:
1.Combine the dry ingredients in a bowl, slowly adding the almond milk and water, whisking until smooth.
2.Heat a nonstick skillet over medium heat. Spray your pan with a thin layer of cooking spray, if needed.
3.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.

For the filling, visit Daring Cooks!