By Team Editorial
Chickpea dosa is a go-to gluten-free snack to munch on without feeling guilty. It is a savory breakfast that will pump you up with enough proteins.
1 cup full of chickpeas ½ cup of rice 1 tbsp of fenugreek seeds 1 green chili Ginger Salt according to taste Water as required
Soak chickpeas, rice, and fenugreek in water for proper hydration in two separate bowls for a minimum of 8 hours.
8 hours later, take chickpeas along with rice, and add green chili, ginger, and some water. Hit blend and thoroughly grind all ingredients together.
Keep on adding water in batches until a smooth and thick paste is visible. Let it ferment for the next 8 hours.
Once ready, give the batter a good whisk before you can add some water to even out the consistency.
Set your pan on medium heat and pour batter into the center of the pan and move the back of your ladle in a circular motion.
Set your pan on medium heat and pour batter into the center of the pan and move the back of your ladle in a circular motion.
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The healthiest chickpeas-to-rice ratio recommended by the experts is 1:1. This proportion makes your chickpea dosa tasty, crispy, and protein-rich. Let the rice and chickpeas soak overnight for the best results. It helps with digestion and eliminates the concern of bloating later.