Vegetarian "Dosas" with Curried Chickpeas and Mint Chutney
- Indian Dosa Pancakes8 medium flour tortillas (use whole wheat to make it healthier)
- Curried Chickpea Filling5 cloves garlic, minced
- 1 red, yellow, or white onion, peeled and finely diced
- 1 carrot, peeled and finely diced
- 1 green, yellow, or red pepper, finely diced
- 2 medium-hot banana chilies, minced
- 2 Tbs cumin, ground
- 1 Tbs oregano
- 1 Tbs sea salt (coarse).
- 1 Tbs turmeric
- 4 cups cooked or canned chick peas (about two 16-oz cans)
- 1/2 cup (4oz) tomato paste
- Coconut Curry Sauce1 onion, peeled and chopped
- 2 cloves garlic, minced
- 1/2 tsp cumin, ground
- 3/4 tsp sea salt (coarse)
- 3 Tbs curry powder
- 3 Tbs spelt flour
- 3 cups vegetable broth
- 2 cups coconut milk
- 3 large tomatoes, diced
- Fresh Mint Chutney2 cups packed fresh mint
- 1/4 cup water
- 1 shallot, peeled
- Juice of 1 lime
- 1 Tbs organic sugar
- 1 pinch sea salt
- Indian Dosa PancakesSpray the tortillas lightly with cooking spray, line them up on a baking sheet, and put them under the broiler at 350°F for about 3 to 5 minute on both sides to make them a nice, crispy base.
- Curried Chickpea FillingHeat 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 SauceHeat a saucepan over medium heat, add the onion and garlic, cooking for 5 minutes or until soft.
- Add the spices, cooking for 1 minute more. Add the flour and cook for an additional minute. (Omit this step if you’re not using flour.)
- 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.
- Fresh Mint ChutneyBlend all ingredients in a food processor until you have a course puree. Taste and adjust seasonings, if necessary.
- TO ASSEMBLETake one of your dosas and top it with the curried chickpea mixture. Add the coconut curry sauce (as much as you like on top!), and top with 1 to 2 Tbsp of mint chutney (of course you can add more of this if you like as well!) Happy eating!
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.