1) For Dosa
You can use a thin chappati made from whole wheat or any other whole grain.

2) Curried Chickpea Filling

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

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

3) Coconut Curry Sauce

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

Directions
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.

4) Fresh Mint Chutney

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

Directions
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 and top with 1-2 Tbsp of mint chutney.

*Images courtesy: © Anjali Shah