Chickpeas a rich source for protein for the vegetarians. We can make healthy and yummy dosa with Chickpeas. Thin & crispy Kondakadalai dosa is a healthy and yummy breakfast or dinner dish. Serve with your favorite chutny and enjoy the dish.
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!
Chickpeas a rich source for protein for the vegetarians. We can make healthy and yummy dosa with Chickpeas. Thin & crispy Kondakadalai dosa is a healthy and yummy breakfast or dinner dish. Serve with your favorite chutny and enjoy the dish.
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.
Making Dosa
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
Serving Time!
The healthy & delicious Chickpeas Dosa is ready to serve! Serve with your favorite chutney and enjoy the healthy dish!
Video
Nutritional Info
Nutrition Facts
Kondakadalai Dosai Recipe | Chickpeas Dosa Recipe
Amount Per Serving (1 Dosa)
Calories 120Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 24g8%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.
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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
The healthy & delicious Chickpeas Dosa is ready to serve! Serve with your favorite chutney and enjoy the healthy dish!
Adding chick peas makes the batter sour within 2 hours itself. So if we keep it for couple of days, the batter will be very sour and it will not taste good.
Can I make with canned chickpeas?
Is this supposed to be called adai dosai?
Just the kind of dosai you would love to taste on a lazy sunday afternoon/evening
It's very cold out here like 12deg wanted to check how much time we need to leave
Can we keep this batter in the fridge for 2-3 days?
Adding chick peas makes the batter sour within 2 hours itself. So if we keep it for couple of days, the batter will be very sour and it will not taste good.
How about making in the morning and using it for dinner? Probably 8-9 hours after grinding?
Yes we can use it. But chickpeas tend to make the batter more sour so refrigerate till you use the batter
Should we use brown kondakadalai (with skin) or white?
We have to use White
Don’t we have to cook the chickpeas?
No we don’t need to cook. We just need to soak and then grind it to batter