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.
