I had grand plans for the second day of the blogging marathon under the theme cooking with chickpeas. I had decided even before I started this marathon that each day I would post something I had not tried making before. So, today's post was supposed to be something from another cuisine for which I needed white kabula chana/garbanzo beans. However, fate had other plans. Yesterday in the afternoon Bal Thackeray passed away. Within 30 minutes, the always busy city, came to a grinding halt. All shops were shut down, autos and taxis went off the road and the roads themselves wore a deserted look. This, to me, meant - no way of procuring kabuli chana. I had to make do with what I had on hand - black chickpeas- and thus, resorted to making something that is all too familiar in our household - the humble dosa, this time, using chickpeas.
What you need:
Kala chana/black chickpeas - 1 cup
Parboiled rice - 1 cup
Red chillies - 3 or 4
Ginger - 1 large piece
Onion - 1
Cumin seeds - 1 tsp
Salt - to taste
Water - for grinding
Soak chickpeas and rice in plenty of water for 6-8 hours.
In a blender, take all the other ingredients and grind coarsely. Add the soaked chicpeas, rice and enough water to grind into a batter of pourable consistency.
Heat a dosa tawa/griddle. Pour a ladleful of the batter and spread into a thin circle.
Drizzle with oil on top. When the bottom starts to brown, flip over and cook for a minute.
Serve hot with chutney/sambar.
Check out the Blogging Marathon page for the other marathoners doing BM#22.
This goes to Kalpana who is guest hosting Priya's event - Fast & Quick Healthy dishes.
What you need:
Kala chana/black chickpeas - 1 cup
Parboiled rice - 1 cup
Red chillies - 3 or 4
Ginger - 1 large piece
Onion - 1
Cumin seeds - 1 tsp
Salt - to taste
Water - for grinding
Soak chickpeas and rice in plenty of water for 6-8 hours.
In a blender, take all the other ingredients and grind coarsely. Add the soaked chicpeas, rice and enough water to grind into a batter of pourable consistency.
Heat a dosa tawa/griddle. Pour a ladleful of the batter and spread into a thin circle.
Drizzle with oil on top. When the bottom starts to brown, flip over and cook for a minute.
Serve hot with chutney/sambar.
Check out the Blogging Marathon page for the other marathoners doing BM#22.
This goes to Kalpana who is guest hosting Priya's event - Fast & Quick Healthy dishes.
15 comments:
Never tried dosas with chickpeas. The dosa looks nice...
Love the colour of the.dosa. Post the other recipe one of these days!
Wonderful crispy dosas, love this.Give me that whole plate,feel like finishing rite now.
Lovely colors. I have never dared to make the batter at home. However this makes me try once.
wow that is such a healthy and delicious one!! am bookmarking it now!!
Sowmya
Ongoing Event - CWF - Whole Wheat Flour
Ongoing Event - Let's Party - Eggless Bakes and Treats
Healthy and delicious dosa :)
The platter looks so good and I love dosa anytime any day! Please enable name/url in setting it helps commenters who don't use blogger. Jayanthi(www.sizzlingveggies.com)
lovely and delcious dosa. will definately try ths for the coming weekend
how innovative! read a report somewhere today that people in many parts of Bombay went without a decent meal as everything was closed.
great protein rich dosa
delicious dosa.. ncie combo ingredients..
Please send this entry to my ongoing event Fast & Quick Healthy Dishes Event
http://lifewithspices.blogspot.in/2012/11/fast-quick-healthy-dishes-event.html
Totally new for me too!
Never dreamt of making doa with chick pea.Bookmarked this one.Very innovative recipe..
Never tried adding chickpea to batter..sounds interesting Jay..can imagine the commotion the news must have caused!
Protein rich dosa.. Love the addition of chickpeas.
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