A hearty black chickpea dosa made from soaked Kala chana, spices, and herbs for a protein packed start to the day. Crisp, flavourful, and nourishing, it pairs perfectly with coconut or ginger chutney.
Ingredients
Method
- Rinse and Wash the Chickpeas and Rice thoroughly and soak for 6 hours at least or overnight. Wash again before grinding.
- Add Ginger, Green Chillies, Cumin Seeds, Curry Leaves and Water to strained Chickpea and Rice paste and grind to a smooth paste.
- After grinding, add Turmeric and sufficient Water to make the Batter thin in Dosa consistency.
- Pour Batter on a hot pan and spread like a Dosa.
- Add Oil along the edges and roast well on both sides.
- The Dosa that is made with Chickpea Batter takes longer time to cook. Ensure to roast on both sides in a medium flame.
- Chickpea Dosa tastes great with Coconut or Ginger Chutney.
