For the Dosas:
1 cup spelt (do not use if you are gluten-free) or chickpea flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon curry powder
1/2 cup soy milk or almond milk
3/4 cup water

For the Chickpea Curry:
1/2 white onion, chopped
4 cloves garlic, minced
1/2 large carrot, chopped or processed
1/2 red pepper, chopped
1 hot banana chili or 3-4 jarred banana rings (optional)
1 tablespoon cumin
1/2 tablespoon oregano
1/2 teaspoon salt
1/2 tablespoon turmeric
2 cups cooked/canned chickpeas, rinsed well and drained
1/4 cup tomato paste
1 tablespoon olive oil (for pan)