This recipe makes A TON of food. Really, it does make quite a lot. Except for perhaps the pancakes. You might want to double that recipe. I actually halved the sauce and I still have a lot left over. Maybe I didn't use enough of it, who knows. Next time I will quarter the sauce recipe. I didn't halve the filling but in retrospect, I probably should have. If you have a large family or are just very hungry, this recipe will be fine as is.
For the dosa pancakes:
- 1C spelt flour or all-purpose GF flour
- 1/2t salt
- 1/2t baking powder
- 1/2t curry powder (I used the sweet curry powder from Penzeys)
- 1/2C almond milk (I used rice milk in the organic section of the store)
- 3/4C water
- cooking spray if needed
For the curried garbanzo (chickpea) filling:
- 5 cloves garlic, minced (I used three)
- 1 onion peeled and finely diced
- 1 carrot peeled and finely diced
- 1 green bell pepper finely diced
- 2 medium hot banana chilies minced (I didn't find these in the store)
- 2T ground cumin
- 1T oregano
- 1T coarse salt
- 1T turmeric
- 2 cans or 4 C cooked chickpeas (make sure to rinse and drain the canned beans)
- 4 oz tomato paste (I just used the whole 6 oz can)
For the coconut curry sauce:
- 1 onion, peeled and chopped
- 2 cloves garlic, minced
- 1/2t ground cumin
- 3T curry powder (I used the sweet one again)
- 3T spelt flour or the GF all-purpose flour
- 3C vegetable broth
- 2C coconut milk
- 3 tomatoes, diced
For the dosa pancakes:Combine the dry ingredients in a bowl. Slowly add the milk and the water with a whisk to make a smooth batter. Heat a small skillet over medium heat. Ladle 2 to 3 tablespoons of batter in a circular motion into the hot pan. When the surface of the pancake no longer looks wet and there are bubbles on the surface, flip the pancake over. Cook for a few seconds longer and remove from pan. This makes about 8 pancakes according to the recipe but I got 10 or so out of it using 3 tablespoons. This is a lot like making French crepes if you were curious.
For the curried garbanzo filling:Heat a large sauce pan at medium-low heat. (I added some vegetable shortening here so that my veggies wouldn't stick). Add the garlic, vegetables, and spices cooking until soft. (I added about a half cup of water to deglaze the pan and then let the water evaporate off. This took only a few minutes). Then mash the chickpeas. (I used my hands but you could use a potato masher if you don't want to get dirty. I also added the tomato paste to the chickpeas). Put the chickpeas and tomato paste in the skillet. Stir until heated through.
For the coconut curry sauce:Heat a large sauce pan over medium heat and add the onion and garlic. Cook until soft. Add the spices and cook for 1 minute. Add the flour and cook for 1 more minute. Gradually stir in the vegetable broth. Once incorporated add the coconut milk and the tomatoes. Simmer for 30 minutes stirring occasionally.
I hope you enjoyed my tutorial!