Chickpea Dosa

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These are a brilliant alternative to nan, paratha or chapatti, gluten free, spiced chickpea pancakes that everyone enjoys.

I regularly make a batch when I have some sag aloo on the stove, served with some yogurt, I don’t think food gets much better! I happily eat this for breakfast, lunch and dinner!

I have a particularly good non stick pan that I use for all my dosa and crepe recipes, if you find the dosa are sticking, grease your pan with a little ghee or butter between each dosa.

Makes 20 dosa

Ingredients

250g besan, chickpea flour

1/2 teaspoon chilli powder

2 teaspoons ground cumin

500mls water

salt and freshly ground pepper

Method

In a large bowl, weigh out the chickpea flour, chilli, cumin, salt and pepper, whisk to aerate.

Make a well in the centre and add a little water, whisk gently, bringing the flour in from the sides, continue adding water and whisking well in.

Set aside for 30mins.

Heat a small non stick frying pan over a medium high heat.

Pour a small amount of batter into the pan and swirl around, as if making a crepe.

Once the surface is drying out and the edges are darkening, loosen with a fish slice and flip over, cook the other side just until speckles appear.

Set aside in a clean tea towel and continue with the remaining batter.

 

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15 thoughts on “Chickpea Dosa”

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