Monday, September 8, 2008

Getting Fresh

In Toronto there is a restaurant called Fresh, which, go figure, focuses on fresh food, such as salads, rice bowls, veggie burgers, and wraps—all my favourites. Their smoothies are delicious and I didn’t get a chance but would love to try their selection of caffeinated blended bevies. (Is a drink still a smoothie if it does not contain fruit?) I was excited to find that the owner/chef has released not one, but two cookbooks. I, too frugal to purchase a copy, checked out cookbook two, Refresh, from the Victoria library. The veggie burgers look juicy and I’m intrigued by the vegan cookies but so far I’ve only experimented with one recipe. Caleb and I collaborated on a batch of Indian Dosas. We followed the basic recipe but made some changes to the filling based on the ingredients that we had on hand. The Dosas are curry-spiced crepes stuffed with a chickpea-veggie filling. Yeah, beans!

Indian Dosa Pancakes

Dosa Pancakes

1 cup flour (you can use spelt, whole wheat, or white)

½ tsp salt

½ tsp baking powder

½ cup milk or soy milk

½ cup to ¾ cup water

1 Tbsp oil

Combine ingredients and fry on a skillet.

Dosa Filling (Based less than loosely on the Refresh recipe)

4 cloves garlics minced

1 Tbsp fresh ginger mince

1 onion diced

1 carrot diced

1 red pepper diced

1 tbsp cumin

1 tsp masa harina

1 tsp coriander

2 tsp turmeric

1 tsp cayenne pepper

1 tsp cinnamon

½ tsp allspice

(I chose the spices based on what I had in the cupboard. Also, I wanted to create and Indian flavour. Adjust the flavouring to suite your palate and ingredients).

4 cups cooked chickpeas

Heat a shot of olive oil in a pan or wok, add garlic, veggies, and spices. Cook until veggies just begin to soften. Add chickpeas and cook until mixture is mushy, then mulch in the food processor along with the juice of one lemon. Return to the pan and reheat.


Dosa Pancakes

Chickpea Filling

¼ cup toasted pumpkin seeds

2 Tbsp feta cheese

Half a carrot, grated

½ cup mango, peach, or apple chutney (You can use store bought chutney; I’ve been making mine with the not-so-good-for-eating fall apples.)

Fill your dosas with chickpea filling, chutney, and a little carrot, roll up likes pancakes, top with carrot, pumpkin seeds, and feta. Enjoy!


  1. Perfect timing! I just logged on to get your tortilla recipe and saw this post.. I am going to try out the dosas instead! If my filling turns out successfully it may warrant a post. I accidentally bought a bag of urid dal instead of black beans. The name doesn't sound to appetizing but I am going to try and bang out some sort of veggie patty.

  2. Urid dal? Never heard of it. Let me know.

  3. Wait. I'm not sure the dosa will lend itself to a patty, might be a bit hard. I suggest you go more hummus like in texture.