Today I came across a recipe from The Healthy Green Kitchen and was inspired to try it out for myself. The original recipe actually has directions to make spelt dosas from scratch at home – which sounded awesome! But I didn’t have enough time to spend in the kitchen tonight, so I decided to modify the recipe and create Indian / Dosa inspired “tostadas”! They turned out GREAT. Super flavorful and really fun to eat! I’d highly suggest this recipe 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. My modified version and pictures are below, you can also find the original recipe here. Enjoy!
1) Indian Dosa Pancakes
Note: the dosa recipe from scratch is on The Healthy Green Kitchen’s website. Instead of making the recipe from scratch, I used Trader Joe’s Truly Handmade Whole Wheat Flour Tortillas. 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 base. They turned out great!
2) Curried Chickpea Filling
- 5 cloves garlic, minced
- 1 onion, peeled and finely diced (I used a red onion)
- 1 carrot, peeled and finely diced
- 1 green pepper, finely diced (I used a red pepper)
- 2 medium hot banana chilies, minced (I didn’t have these so I used a “heaping” 1/4 tsp of cayenne pepper instead to give it a nice kick)
- 2 Tbsp cumin, ground
- 1 Tbsp oregano
- 1 Tbsp sea salt (coarse). NOTE: If you’re using regular salt, you should probably use about 1-2 tsp to taste — sea salt is less saltier than regular salt!
- 1 Tbsp Turmeric
- 4 cups cooked or canned chick peas (about 2, 160z cans)
- ½ cup (4oz) tomato paste
- Heat a large saucepan over medium to low heat. Add the garlic, veggies, and spices, cooking until soft, stirring occasionally.
- Mash the chickpeas by hand, or in a food processor. Add the chickpeas and tomato paste to the saucepan, stirring until heated through. NOTE: I left mine a little chunky so you could still see some whole chickpeas in the filling
3) 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) NOTE: About 3/4 tsp of regular salt is fine in this dish
- 3 Tbsp curry powder
- 3 Tbsp spelt flour (I didn’t put this in and it tasted fine)
- 3 cups vegetable broth (I used 1.5 cups to make the sauce thicker, per the suggestion of The Healthy Green Kitchen)
- 2 cups coconut milk (I used 1.25 cups, per the suggestion of The Healthy Green Kitchen)
- 3 large tomatoes, diced
- Heat a saucepan over medium heat, add the onion and garlic, cooking for 5 minutes, or until soft.
- Add the spices, cooking for 1 minutes more. Add the flour and cook for 1 additional minute (Omit this step if you’re not using flour)
- Gradually stir in the vegetable broth to prevent lumps. Once the flour has been incorporated, add the coconut milk and tomatoes, stirring occasionally. Let it simmer for half an hour.
4) 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
- 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 (of course you can add more of this if you like as well!) Happy eating!