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  • Kondakadalai Dosai Recipe | Chickpeas Dosa Recipe

Kondakadalai Dosai Recipe | Chickpeas Dosa Recipe

Posted on Apr 21st, 2016
by Sowmya Venkatachalam
Categories:
  • All Recipes
  • Breakfast Dishes
5 from 1 vote
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.
Prep Time 15 minutes
Cook Time 30 minutes
Soaking Time 6 hours
Total Time 6 hours 45 minutes
Jump to Recipe Jump to Video Print Recipe
Reading Time: 4 minutes
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!

You can also try:

  1. Instant Oats Dosa
  2. Wheat Flour Dosa
  3. Cauliflower Masala Dosa
  4. Tomato Dosa
  5. Paneer Tikka Dosa
  6. Palak Dosa
  7. Rava (Sooji) Dosa

Recipe Card for Kondakadalai Dosai Recipe | Chickpeas Dosa Recipe:

Kondakadalai Dosai Recipe | Chickpeas Dosa Recipe
Pin Recipe

Kondakadalai Dosai Recipe | Chickpeas Dosa Recipe

Course: Breakfast, Dosa
Cuisine: Indian, South Indian, Tamil Nadu
Equipments Needed
  • Mixer Grinder
  • Tawa
Prep Time: 15 minutes
Cook Time: 30 minutes
Soaking Time: 6 hours
Total Time: 6 hours 45 minutes
Servings: 4 people
Calories: 120kcal
Author: Sowmya Venkatachalam
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.
Print Recipe

Ingredients

  • 1 Cup Chickpeas (Kondakadalai) 1 cup - 250ml
  • ½ Cup Raw Rice
  • ½ Cup Aval / Poha / Flattened Rice
  • ½ Cup Grated Coconut
  • 5 Red Chili
  • Few Curry leaves
  • 1 tsp Salt Adjust as Needed

Instructions

Preparing Dosa Batter

  • 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 120 Calories 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!
Kondakadalai Dosai Recipe | Chickpeas Dosa Recipe
Kondakadalai Dosai Recipe | Chickpeas Dosa Recipe

 

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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

12 Comments Hide Comments

Ishwarya Rajagopal says:
April 21, 2016 at 11:14 pm

Can I make with canned chickpeas?

Reply
Anonymous says:
April 22, 2016 at 2:45 am

Is this supposed to be called adai dosai?

Reply
Rajan says:
April 24, 2016 at 6:45 am

Just the kind of dosai you would love to taste on a lazy sunday afternoon/evening

Reply
Thava says:
June 1, 2016 at 7:45 am

It's very cold out here like 12deg wanted to check how much time we need to leave

Reply
Krishnaveni says:
August 17, 2016 at 2:29 am

Can we keep this batter in the fridge for 2-3 days?

Reply
subbuskitchen says:
August 19, 2016 at 3:21 am

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.

Reply
Lakshmipriya says:
February 7, 2018 at 5:15 am

How about making in the morning and using it for dinner? Probably 8-9 hours after grinding?

Reply
Sowmya Venkatachalam says:
February 7, 2018 at 8:08 am

Yes we can use it. But chickpeas tend to make the batter more sour so refrigerate till you use the batter

Reply
Ramya G says:
August 20, 2018 at 10:16 am

Should we use brown kondakadalai (with skin) or white?

Reply
Sowmya Venkatachalam says:
August 21, 2018 at 1:16 am

We have to use White

Reply
Priya Anand says:
December 12, 2019 at 4:31 pm

Don’t we have to cook the chickpeas?

Reply
Sowmya Venkatachalam says:
December 13, 2019 at 2:31 am

No we don’t need to cook. We just need to soak and then grind it to batter

Reply

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