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Vegetarian “Dosas” with Curried Chickpeas and Mint Chutney


           Indian Dosa Pancakes
  • Use either a sprouted grain tortilla or a coconut wrap
    • Curried Chickpea Filling
    • 5 cloves garlic, minced
    • 1 red onion, peeled and finely diced
    • 1 carrot, peeled and finely diced
    • 1 red pepper, finely diced 
    • 1/4 tsp cayenne pepper
    • 2 Tbsp cumin, ground
    • 1 Tbsp oregano
    • 1-2 tsp sea salt
    • 1 Tbsp Turmeric
    • 4 cups cooked or canned chick peas (about 2, 160z cans)
    • ½ cup (4oz) tomato paste
Coconut Curry Sauce
    • 1 onion, peeled and chopped (I used a red onion)
    • 2 cloves garlic, minced
    • ½ tsp cumin, ground
    • ¾ tsp sea salt (coarse)
    • 3 Tbsp curry powder
    • 1.5 cups vegetable broth
    • 1.25 cups light coconut milk
    • 3 large tomatoes, diced
Fresh Mint Chutney
  • 2 cups packed fresh mint
  • 1/4 cup water
  • 1 shallot, peeled
  • Juice from 1 lime
  • 6-9 drops liquid stevia
  • 1 pinch sea salt


Indian Dosa Pancakes
    1. Line sprouted grain tortillas up on a baking sheet (if you are using coconut wraps don't crisp them), and put them under the broiler at 350 degrees for about 3-5 min on both sides to make them a nice, crispy/soft base.
Curried Chickpea Filling
    1. Heat a large saucepan over medium to low heat. Add the garlic, veggies, and spices, cooking until soft, stirring occasionally.
    2. Mash the chickpeas by hand, or in a food processor. Add the chickpeas and tomato paste to the saucepan, stirring until heated through. I left mine a little chunky so you could still see some whole chickpeas in the filling.
Coconut Curry Sauce
    1. Heat 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 vegetable broth, coconut milk and tomatoes, stirring occasionally. Let it simmer for half an hour.
Fresh Mint Chutney
    1. Blend all ingredients in a food processor until you have a course puree. Taste and adjust seasonings, if necessary.
To Assemble
  1. Take one of your “dosas” and top it with 1/8 of the curried chickpea mixture. Add 1-2 Tbsp of the coconut curry sauce and top with 1-2 tsp of mint chutney (or more if you like).  Fold and eat.

Attached Images
Click image for larger version - Name: dosa1.jpg, Views: 2, Size: 105.52 KB  Click image for larger version - Name: dosa2.jpg, Views: 2, Size: 85.53 KB 

Your Friend, Nutrition Missionary & Fellow Health Seeker Tanner B Goodsell

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