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Curried Chickpea Dosas (Gluten Free, Vegan)

Light and flexible Indian inspired dosas are filled with an incredibly flavorful, yet simple, chickpea curry . Very easy to make with minimal and inexpensive ingredients – its vegetarian cuisine at its finest. Make this meal for your next vegan culinary adventure and delight your taste buds!


You guys. These are SO GOOOOODDDD. 

curried chickpea dosas

Today I’m bringing you another one of my recipes from the cookbook I told you about last week. I knew I loved this recipe and had been wanting to bring it back for a long time now, but man, I totally forgot HOW GOOD it is. 

curried chickpea dosas

Dosas are traditionally a type of thin pancake made from a fermented batter, similar to a crepe. They are a typical part of a South Indian diet and are often stuffed with potatoes, paneer, chutneys etc. 

curried chickpea dosas

Now I’ve taken this traditional food staple and made it a little more accessible to us westerners. Basically I’ve made a very basic crepe recipe (which could be used as the base anytime you want a crepe or thin style wrap) but have made it with alternative flours and have added some indian spices to give it a unique twist. 

I adore the texture that comes out of these dosas. They are a bit spongey and although they are very light and flexible, they are remarkably strong. I’ve never had one break on me. And they use like… three ingredients. EASY PEASY. 

curried chickpea dosas

The other great thing is you can really use whatever type of flour you want. I’ve made them with spelt, gluten free all purpose, and even chickpea flour. I never notice any difference in outcome. Therefore, these guys can be the stars of any meal you need to be gluten free with zero fuss.  Although when you use gluten free all purpose flour you will want to add 1/4 cup more water to get them same thin consistency. 

curried chickpea dosas

And then when it comes to the fillings… well really you could go anywhere you heart desires! Scrambled eggs, beans, scrambled tofu….

But my absolute and forever favorite will be this chickpea curry “mash.” I’m calling it a mash because it is thicker than any sort of curry or stew, yet more “stew” like than your average spread. 

curried chickpea dosas

Although it may not appear as such (yay powers of fancy photography), this meal is actually ridiculously easy. 

The chickpea curry takes only a few main ingredients and is really just a matter of sautΓ©ing and briefly pulverizing. 

But don’t pulverize too much! You want those ch-ch-chunks of chickpea. 

The other awesome thing about this meal is you can serve it however you like. I like to make mine into little wraps – like Indian enchiladas!! – but you can also use the dosas as a flat pancake base, pile all your topping on top and have-at-er with a knife and fork. 

I love topping my dosas with my tahini lemon dressing, tomatoes, shredded coconut, green onion and/or cucumber. You could even drizzle on some thinned out thai peanut sauce. Mmmmm 

curried chickpea dosas

Please PLEASE if you are at all into ethnic/east indian flavors… make this meal!! Make it for you family…friends…sexy lover….. they will be so impressed and think you slaved all day. Or that you took a spin to Mumbai after work. 

curried chickpea dosas

Make these curried chickpea dosas for a #glutenfree #vegan ethnic experience #easyrecipes #healthyfood #eeeeeats Click To Tweet

Curried Chickpea Dosas
Serves 4
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  1. 1 cup flour of choice (my favorites are spelt, gluten free** or chickpea flour)
  2. 1/2 tsp salt
  3. 1/2 tsp baking powder
  4. 1/2 tsp curry powder
  5. 1/2 cup soy milk or almond milk
  6. 3/4 cup water
Chickpea Curry
  1. 1/2 white onion, chopped
  2. 4 cloves garlic, minced
  3. 1/2 large carrot, chopped or processed
  4. 1/2 red pepper, chopped
  5. 1 hot banana chili or 3-4 jarred banana rings (OPTIONAL)
  6. 1 Tbsp cumin
  7. 1/2 Tbsp oregano
  8. 1/2 tsp salt
  9. 1/2 Tbsp tumeric
  10. 2 cups cooked/canned chickpeas, rinsed well and drained
  11. 1/4 cup tomato paste
  12. 1 Tbsp olive oil (for pan)
For the Dosas
  1. Combine all dry ingredients (sifting flour for best results) in a small bow. Add in milk and water, stirring until all clumps are gone and batter is smooth. Batter should be thin but not watery.
  2. Ladle approximately 1/2 cup batter onto a lightly greased frying pan and spread out in a circular motion with the back of the ladle until you have a smooth, thin, round. These will cook quickly. After about a minute, carefully flip over and cook the other side for another minute. You will know they are cooked by the small air bubbles. Makes 8
For the Chickpea Curry
  1. Heat oil in pan. Gently sautee chopped onion, garlic and spices over medium heat until fragrant and translucent. Add in carrot and pepper and sautee until soft.
  2. Briefly mash chickpeas in a food processor, making sure to leave some chunks.
  3. Add mashed chickpeas and tomato paste to pan. Stir well to combine all ingredients and leave to heat until all is cooked through. Adjust spices to taste.
  1. ** If using gluten free all purpose flour, you will need to add in extra water to make desired thin consistency (add in slowly - I usually use 1/4 cup extra)
  2. Stuff chickpea curry inside a rolled dosa, or serve ontop as you would a flat pancake.
  3. Top with tahini lemon dressing, raw tomatoes, raw cucumber, shredded coconut and green onion. Tahini lemon dressing found at http://mylittletablespoon.com/recipes/beauty-of-food-edesia-bowl-recipe/
mylittletablespoon http://mylittletablespoon.com/
curried chickpea dosas

Thank you to Deborah and Sarah for hosting Meatless Monday and AnnmarieFarrah + Esther for Foodie Friday

Tell me,

Ever heard of dosas?

What is your favorite ethnic cuisine? 




  1. Susie @ Suzlyfe | 14th Apr 17

    Girl, this might be happening tonight! Yum! I usually can’t have Indian or such foods because they are made with so much ghee and cream and stuff. But I love ethnic flavors!
    Susie @ Suzlyfe recently posted…Constants + Comforts and Friday Catch UpMy Profile

    • Cora | 15th Apr 17

      Then these are perfect! It tastes like Indian cuisine but is really like and refreshing – no cream in sight.

  2. Heather @ Polyglot Jot | 14th Apr 17

    MMM These look to die for…is it too forward for me to tell you I love you? hahaha I love Indian food! I think my favorite cuisine is probably Korean or Thai!
    Heather @ Polyglot Jot recently posted…Foodie Friday: Garlic Roasted Veggie SandwichMy Profile

    • Cora | 15th Apr 17

      Never too forward!!! <3 <3

  3. Danielle | 14th Apr 17

    Love dosas!! I made them about 2 weeks ago. I bought a mix and it was very easy. But I also hVe chickpea flour which I love using for pancakes. I’m such a lover of Indian flavors, my first cookbook was s curry cookbook when I was 12 years old we have the best southeast Asian, Asia and India areas in our city. I’m always thankful I can get s good dosa and masala chai anytime πŸ™‚ love!!!!!! Xx

    • Cora | 15th Apr 17

      You made a cookbook when you were 12?! A CURRY cookbook!? You were officially the coolest kid. Mmmm I could sure go for a traditional masala chai right now.

  4. Jamie@TheMomGene | 14th Apr 17

    We LOVE dosas and aaallll the fillings but I’ve never made my own. This might need to be our Easter meal ? I think the kids would dig it.

    • Cora | 15th Apr 17

      Curry easter meal? I am SO down with that. What cool kids. I doubt I would have touched anything like this when I was their age…

  5. Lyss | 14th Apr 17

    I’ve actually never heard of Dosas before! These sound so yummy though Cora. And I loveeee chickpeas!!
    Lyss recently posted…Some Recent EatsMy Profile

    • Cora | 15th Apr 17

      Chickpeas are a godsend. They work in everything!!

  6. Kat | 14th Apr 17

    Ohmygosh – I LOVE this recipe!!! Totally giving this a try. It looks and sounds so good girlie! I’ve never had dosas before either, so I’m totally intrigued πŸ™‚
    Kat recently posted…No Bake Strawberry Lemon Cheesecake with Pretzel Crust [GF / Vegan]My Profile

    • Cora | 16th Apr 17

      I think you’d like these, Kat! And they’re seriously so easy.

  7. Deborah @ Confessions of a mother runner | 14th Apr 17

    Oh wow these look amazing! I ‘ve never made my own dosas before and I love a very spicy curry yum
    Deborah @ Confessions of a mother runner recently posted…Runners & Cyclists Can Co-Exist Safely 5 tipsMy Profile

    • Cora | 16th Apr 17

      Then definitely add in those hot banana peppers!

  8. Emily Swanson | 14th Apr 17

    I’ve never had dosas; these look A-M-A-Z-I-N-G. πŸ™‚
    Emily Swanson recently posted…Why Digestion Has Hindered My Recovery (Digestive Healing Part I)My Profile

    • Cora | 16th Apr 17

      Does your family like indian/curry type food? This would be a really great meal to make them! So easy.

  9. Sarah @ Bucket List Tummy | 14th Apr 17

    Power to the chickpeas! I have never heard of dosas, but my oh my, I’m on board. Your photos are beautiful, Cora!
    Sarah @ Bucket List Tummy recently posted…Pasta From Scratch and Friday Favorites #17My Profile

    • Cora | 16th Apr 17

      Power to the chickpea indeed. I’m thinking our love for the little legume is pretty equivalent.

  10. Casey the College Celiac | 14th Apr 17

    OMG! I’ve never heard of dosas, not to mention create or eat them! These are so colorful and sound/look so packed with flavor! Lots of thank yous from Colorado for making a gluten free option πŸ˜‰ Can’t wait to try!
    Casey the College Celiac recently posted…The Domino Effect: Finding Purpose in Life’s SurprisesMy Profile

    • Cora | 16th Apr 17

      Yes I think you could have these Casey!! I love how little ingredients they use.

  11. Ellie Pell | 14th Apr 17

    Wow I love the color and the concept. I would totally stuff these with beans and cheese! Yum!
    Ellie Pell recently posted…Some Days I CryMy Profile

    • Cora | 16th Apr 17

      Yessss that would be gooooood

  12. Miss Polkadot | 15th Apr 17

    Please tell me you’re going to open a delivery service! Because these are so up my alley with all the chickpea action going on. I’ve made savoury chickpea flour crespelle before and like chickpea stews – or, let’s be honest, any kind of vegan chickpea dish – so these sound so SO amazing.
    Miss Polkadot recently posted…Letting my mind run wild and free [ToL]My Profile

    • Cora | 16th Apr 17

      Definitely think these are right up your alley, miss chickpea lover yourself!

  13. Good good links #183 – Let's get living | 15th Apr 17

    […] Curried Chickpea Dosas [vegan, gluten-free] via My little tablespoon […]

  14. Ellen @ My Uncommon Everyday | 15th Apr 17

    These are beautiful and sound delicious! Now I wanna make dosas!
    Ellen @ My Uncommon Everyday recently posted…Five Friday Favorites 04/14/17My Profile

    • Cora | 16th Apr 17

      Aren’t they pretty? One of the best parts πŸ™‚

  15. Kaylee | 16th Apr 17

    You got me hooked from the first line. Seriously don’t have to tell me twice to try these! Bookmarking ASAP for this week. Seems super duper easy too.

    Where do you get these fab ideas from, Cora?!

  16. Kristy from Southern In Law | 17th Apr 17

    I’ve never heard of dosas but I TOTALLY need to try this! YUUUUUUMMMMMMMMMMMM!
    Kristy from Southern In Law recently posted…Recent Things: Fridge Fires, Left Hand Successes and Manipulative PuppiesMy Profile

  17. chasetheredgrape | 18th Apr 17

    These dosas look fab Cora! And I love how they could be used for so many things… Thinking maybe Mexican enchiladas…!?!

  18. Meghan@CleanEatsFastFeets | 29th Apr 17

    You know me, I’m a fan of anything that looks fancy but is really super easy to make. Also Indian flavors are my jam. We have some great Indian restaurants by us and they’re some of my favorites. Those flavors, those spices. Mmm yum.
    Meghan@CleanEatsFastFeets recently posted…Week in Review: Positives of the Plague (#80)My Profile

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