Vegan Dosas

This recipe was apparently part of the daring cooks September 2009 challenge and was adapted from the reFresh cookbook by Ruth Tal. I decided that since I am beginning to tire of the same curries all the time I would take on this challenge in my own time.

There is no need to be intimidated by this three step recipe, which in my opinion is no different then making a three dish meal or a lasagna. You can make the curry sauce and filling a few nights in advance if you need to. I ended up with leftover sauce and filling which I combined and served over rice a few days later. I will for sure be making this dish again in the future, including the dosa pancakes which complete this meal.

Coconut Curry Sauce

• 1 large onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 3 tbsp curry powder
• 2 1/2 tbsp all-purpose flour
• 1/2 cup vegetable stock (low sodium)
• 1 can (400ml) coconut milk
• 3 tomatoes, coarsely chopped
• 3/4 tsp salt

1. Heat 1 tablespoon of peanut or coconut oil in a saucepan over medium heat. Add onion and garlic and saute for 5 minutes or until soft.
2. Add cumin, sea salt, and curry powder, cook for another minute. Add the flour and cook for 1 additional minute.
3. Gradually whisk in the vegetable broth to prevent lumps. Once the flour has been incorporated, add the coconut milk and tomatoes, stirring occasionally.
4. Reduce heat to medium-low and simmer for about 30 minutes.

Curried Chickpea Filling

• 5 cloves garlic, minced
• 1 onion, peeled and finely diced
• 1 carrot, peeled and finely diced
• 1 red bell pepper, finely diced
• 2 medium hot banana chilies, minced (optional)
• 2 tbsp cumin
• 1 tbsp oregano
• 1 tbsp sea salt
• 1 tbsp turmeric
• 2 cans of chickpeas
• 4 tbsp tomato paste
• 1/4 cup chopped, fresh cilantro

1. Heat 1 tablespoon of peanut or coconut oil in a large saucepan over medium to low heat. Add garlic, veggies, and spices, cooking until soft, stirring occasionally.
2. Mash chickpeas by hand or in a food processor and add to saucepan along with tomato paste, stirring until heated through
3. Stir in cilantro before serving.

Pancakes

• 2 cups all-purpose or chapati flour
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp curry powder
• 1 cup almond milk (or soy, or rice, etc.)
• 1 1/2 cups water

1. Combine the flour, salt, baking powder, and curry powder in a medium bowl. Slowly add 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.