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.
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.
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.
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.
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.
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.
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 sautéing 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.
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.
Make these curried chickpea dosas for a #glutenfree #vegan ethnic experience #easyrecipes… Click To Tweet
Ever heard of dosas?
What is your favorite ethnic cuisine?
Hi friends, I’m back with my Week In Review this week. Not sure…