Chickpea Dosa


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


250g besan, chickpea flour

1/2 teaspoon chilli powder

2 teaspoons ground cumin

500mls water

salt and freshly ground pepper


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.


15 thoughts on “Chickpea Dosa”

  1. Ooh just what I’ve been looking for, an easy dosa recipe! Thanks for sharing your recipe, I can’t wait to try it ๐Ÿ™‚

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