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Indian Dosas (Vegan Style)

Indian Dosas by Debyi from The Healthy Vegan Kitchen adapted by Isabelle

Dosa Pancakes
 :
300 g (2 cups) rice flour
2½ gm (1/2 tsp) salt

2½ gm (1/2 tsp)baking powder

2½ gm (1/2 tsp) curry powder
250 ml (1 cup) coconut milk
300 ml (1 1/4 cup) water
water
cooking spray, if needed

Combine the dry ingredients in a bowl, slowly adding the almond milk and water, whisking until smooth.
Heat a nonstick skillet over medium heat.
Spray your pan with a thin layer of cooking spray, if needed.
Ladle 4 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.
Makes 10 pancakes.

Curried Garbanzo Filling :
1 onion, peeled and finely diced
1 green pepper, finely diced
1 red pepper, finely diced
3 cloves garlic

15 ml (1 tbsp) tumeric
10 ml (2 tsp) cumin
15 ml (1 tbsp) oregano

2,5 ml (1/2 tsp) sea salt
796 ml (3 cups) tomatoes, diced
800 g (4 cups) cooked or canned chick peas (about 2 cans)

5 ml (1 tsp) lemon juice
15 ml (1 tbsp) coriander

Heat a large saucepan over medium to low heat.
Add the garlic, veggies, and spices, cooking until soft, stirring occasionally.

Add tomato to the saucepan, chick peas, lemon juice and coriander and continue cooking 10 minutes.

Spicy Indian Ratatouille:
10 ml (2 tsp.)
oil
1 onion, chopped
1 green pepper chopped

1 red pepper, chopped
1 small eggplant, diced
3 zucchini, diced
1 hot pepper into small dice
3 cloves garlic, pressed

1 bay leaf

10 ml (2 tbsp.) turmeric
5 ml (1 tsp.) cumin
10 ml (2 tbsp.) oregano
500 ml (2 cups) tomato sauce
salt end pepper

In a saucepan, heat oil and saute all the vegetables.
Add the hot pepper, garlic, bay leaf, turmeric, cumin and oregano and cook 5 minutes.
Stir in tomato sauce and continue cooking 15 minutes.
Serve with dosas (pancakes).

Coconut Curry Sauce
 :
300 ml (1 1/4 cup) coconut milk
2 cloves garlic

2,5 ml (1/2 tsp.) tumeric
2,5 ml (1/2 tsp.) hot pepper

Heat a saucepan over medium heat, add the coconut milk and garlic, cooking for 5 minutes.
Add the spices, and continue cooking 15 minutes.

Bon Appétit!