A very flavourful and protein rich dosai made with chickpeas, rice & poha and grind it with red chilli, curry leaves to a batter. Thin & crispy Kondakadalai dosa is a healthy and yummy breakfast or dinner dish. Serve with your favorite chutny and enjoy the dish. I have seen this recipe is one of the kitchen show hosted by Mrs.Revathi Shamugham. I love all her recipes. She is very innovative and most of her recipes are easy to make. This is one such amazing dish. The flavor of chickpeas in the dosa is awesome and it tastes well with shallots-garlic chutney. I will publish the shallots-garlic chutney in my next post. Try this kondakadalai dosa (Chickpeas Dosa) and share your experience!

Instructions with Step by Step Pictures:

Wash and soak the chick peas in water and set it aside for 6-7 hours. Soak the rice and poha for 1 hour

After 6 hours, drain water from chickpeas and add it to mixer. Drain water from rice and poha and add it to mixer jar

Add red chili and grated coconut to the mixer jar. Add few curry leaves and salt and grind everything to a nice and smooth batter like our normal dosa batter. Set the dosa batter aside for 2 hours for fermentation. The chick peas added makes the batter ferment quickly and will keep fermenting. So its better to make dosas after 2 hours.

After 2 hours, heat a tawa. Pour a ladle of batter and spread it to a thin dosa. Sprinkle little oil and cook the dosa. Flip on other side and cook the other side of the dosa. Remove the cooked dosa from tawa and continue making dosa with the rest of the batter