Vegetarian “Dosas” with Curried Chickpeas and Mint Chutney

by Anjali @ The Picky Eater on November 21, 2012

South Indian food has some of my favorite dishes.

My weakness are Dosas, roasted rice crepes served with chutneys made of tamarind, coconut, peanuts, dal, fenugreek seeds, and cilantro, and sometimes with a spicy filling as well.

Traditional dosas look like this:

They take forever to make, and require some pretty snazzy kitchen equipment.

They’re not the healthiest food in the world, but they are oh-so-good :)

For all of these reasons, I’ve never really attempted to make dosas at home. Whenever we want dosas, we go to Dosa in the Fillmore.

But, since the husband loves these paper thin crepes, I thought I’d try to make a healthified “dosa inspired” dinner – taking some of the classic flavors from South Indian cuisine, and incorporating it into my own Indian flatbread/”dosa” dish.

This recipe was inspired by one I found on The Healthy Green Kitchen, but I’ve made quite a few modifications which I’ve included below.

The Ingredients

The Directions: Step by Step

1) Indian Dosa Pancakes

Note: A dosa recipe made from scratch is on The Healthy Green Kitchen. Instead of making the recipe from scratch, I used Trader Joe’s Whole Grain Flour Tortillas and Shakti Whole Wheat Tandoori Naan. I sprayed them lightly with cooking spray, lined them up on a baking sheet, 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. They turned out great!

2) Curried Chickpea Filling

The Ingredients

  • 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 salt
  • 1 Tbsp Turmeric
  • 4 cups cooked or canned chick peas (about 2, 160z cans)
  • ½ cup (4oz) tomato paste

The Directions

Step 1: Heat a large saucepan over medium to low heat. Add the garlic, veggies, and spices, cooking until soft, stirring occasionally.

Step 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.

When it’s fully cooked through, it will look like this:

3) Coconut Curry Sauce

The Ingredients

  • 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 coconut milk 
  • 3 large tomatoes, diced

The Directions

Step 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.

When it’s ready it will look like this:

4) Fresh Mint Chutney

The Ingredients

  • 2 cups packed fresh mint
  • 1/4 cup water
  • 1 shallot, peeled
  • Juice from 1 lime
  • 1 Tbsp organic sugar
  • 1 pinch sea salt

The Directions

Step 1: Blend all ingredients in a food processor until you have a course puree. Taste and adjust seasonings, if necessary.

To ASSEMBLE: Take one of your “dosas” and top it with the curried chickpea mixture. Add the coconut curry sauce (as much as you like on top), and top with 1-2 Tbsp of mint chutney (or more if you like).

You can wrap it like a dosa….

Or you can just pile it all on top of the naan flatbread and eat it like an Indian “pizza.”

The naan version was the husband’s version, mine was the tortilla “dosa” version.

Both were delicious!

This is a great recipe to try for anyone who wants a change from their normal dinner routine. The combination of the whole wheat “dosa” + chickpeas and veggies also make for a super healthful meal with tons of fiber and protein.

Vegetarian “Dosas” with Curried Chickpeas and Mint Chutney

Total Time: 1 hour, 30 minutes

Yield: 8 servings

Serving Size: 1 tortilla or 1 naan + 1/8 of the chickpea mixture

Calories per serving: 350-450

Nutritional Info: 1/8 of the chickpea mixture, the coconut curry sauce, and mint chutney: 200 Calories, 2g Fat, 600mg Sodium, 39g Carbs, 7.9g Fiber, 5.2g Sugar, 7.6g Protein

If you are using a whole wheat flour tortilla, add 150 Calories, 5g Fat, 150mg Sodium, 20g Carbs, 3g Fiber, 1g Sugar, and 3g Protein.

If you are using a whole wheat naan, add 240 Calories, 3g Fat, 310mg Sodium, 44g Carbs, 8g Fiber, 2g Sugar, and 10g Protein

Ingredients

    Indian Dosa Pancakes
  • Use either a whole wheat flour tortilla (150 calories) or a Whole Wheat Tandoori Naan (200 calories)
  • 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 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 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
  • 1 Tbsp organic sugar
  • 1 pinch sea salt

Directions

    Indian Dosa Pancakes
  1. Spray your tortillas or naans lightly with cooking spray, line them up on a baking sheet, 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.
  2. Curried Chickpea Filling
  3. Heat a large saucepan over medium to low heat. Add the garlic, veggies, and spices, cooking until soft, stirring occasionally.
  4. 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.
  5. Coconut Curry Sauce
  6. 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.
  7. Fresh Mint Chutney
  8. Blend all ingredients in a food processor until you have a course puree. Taste and adjust seasonings, if necessary.
  9. To Assemble
  10. 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).
http://pickyeaterblog.com/vegetarian-dosas-with-curried-chickpeas-and-mint-chutney/

{ 20 comments… read them below or add one }

Belinda @zomppa July 4, 2010 at 5:56 am

YUM! What a classic dish – great recipe!

Reply

Anjali @ The Picky Eater July 21, 2010 at 1:19 pm

Hehe thanks Belinda!! I’m sure you’ll love this twist on the original!

Reply

Sara July 6, 2010 at 7:34 am

Chickpeas, sauce, mint … this is all things lovely. Definitely trying all of it on my own.

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Anjali @ The Picky Eater July 21, 2010 at 1:19 pm

That is so true :) Enjoy this recipe Sara!

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Simran Stacie July 6, 2010 at 11:01 pm

Very impressed…and very novel to use whole wheat tortillas as “dosas”

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anjalim July 7, 2010 at 3:35 pm

Thanks Simran! Let me know how it turns out if you try the recipe :)

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K July 18, 2010 at 7:37 pm

The chutney turned out well! Thanks for the recipe! I had it with adai (similar to dosai) and coconut chutney. You can find those recipes in the blog entry below, along with some of my pitfalls:
http://handsoap.wordpress.com/2010/07/18/coconut-chutney/

Reply

anjalim July 18, 2010 at 8:20 pm

oh nice! I’m glad it turned out well :) I’m going to try one of your recipes soon – so I’ll let you know how it goes!

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Michael September 14, 2010 at 9:56 pm

Eating this dish is an excellent weight loss strategy for me…..it was delicious, but I used a “hot curry powder” and it was so spicy that I had to pace myself! Without the extra spice, I probably would have eaten 2 or 3 bowls in the time it took me to eat the 1. (I’m not fancy enough to have a 3-part meal, so I just combined the chickpea mixture and the sauce and let it all simmer together). Very tasty– thanks!!

Reply

Anjali @ The Picky Eater September 21, 2010 at 1:21 pm

That’s a great way to simplify this recipe!! So glad it turned out well (and had an added bonus with the weight loss!!)

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Dixya @ Food, Pleasure and Health November 21, 2012 at 1:39 pm

what a great way to make dosa. I always crave for dosa on sunday morning. Its so not good for you but taste sooo good. Like I said, I dont even attempt to make it at home. the chutney looks so good! thanks for sharing this.

Reply

Anjali @ The Picky Eater November 22, 2012 at 9:06 am

Thanks Dixya!! This recipe will certainly satisfy your dosa craving, and it’s super easy to make at home! Enjoy!

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The Duo Dishes November 22, 2012 at 6:17 pm

Great recipes! We like to pop jalapeños or serranos in our chutney just for that extra spice.

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Anjali @ The Picky Eater November 25, 2012 at 7:43 pm

Thanks!! And omg – adding chiles or jalapeños to the chutney would be delicious – great idea!

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Lauren November 25, 2012 at 2:48 pm

Thanks for the recipes! Never tried coconut curry but that sounds good.

Reply

Anjali @ The Picky Eater November 25, 2012 at 7:44 pm

No problem Lauren! The coconut curry is one of my favorite parts of this dish – it makes the “dosa” filling wonderfully moist, and slightly sweet. I’m sure you will love it when you try it!

Reply

Naomi November 26, 2012 at 11:51 am

I love coconut curry (actually, I love coconut anything!). This entire recipe looks delicious and not too complicated for me, since I’m not very experienced at making Indian food. I’ve never seen naan in the stores here, but maybe I just need to look in the right place.

Reply

Anjali @ The Picky Eater November 26, 2012 at 2:07 pm

Sounds like you and my husband share the same tastes – he LOVES anything coconut too! This recipe is definitely easy to make – it has a few different parts so it takes about an hour to make, but it is definitely not complicated. For naan – if you have a Whole Foods near you, they have a bunch of naan varieties to choose from. Trader Joe’s has a great, affordable frozen naan (look in the frozen section) that works well too. Or you can just use whole wheat tortillas which is what I ended up using for my “dosa.” So there are lots of options to choose from! Let me know how this turns out for you!

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Naomi November 26, 2012 at 2:13 pm

I don’t know why, but I didn’t even think of checking Whole Foods for the naan! Thanks so much for the recommendation – I’m already looking forward to eating it :) Thanks for the reply, too!!

Reply

Anjali @ The Picky Eater November 27, 2012 at 9:23 pm

Oh no problem at all Naomi! Have fun cooking – I can’t wait for you to try this recipe!

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