Monday, December 3, 2018

Kondakalai Dosai | Chickpeas Dosai | Channa Dosai Recipe | Gluten Free and Vegan Recipe

Chole Dosai

Hi Supermoms,

I am super excited to connect with you after my two month break . I have been cooking on a regular basis the last couple of months but due to personal commitments was unable to share  new recipes with all of you. 

Chickpeas is one of my favourite ingredient . I love adding chickpeas in my my family's diet . It is very easy to sprout the chickpeas . Wash and soak chickpeas for 6 -8 hours. Drain the water and cover the vessel with a perforated lid for another 24 hours. You will see them sprout beautifully. You can use them immediately or you can store them in refrigerator for another 3-4 days. 

An easy , tasty and healthy way to use the sprouts is to make 'Dosai' with them . Chickpeas is called 'Kondakadalai' in Tamil Language.  The Kondakadalai dosai batter is made using soaked rice and sprouted chickpeas. If you do not have sprouts, you can use soaked chickpeas too. When I posted this recipe on instagram, a few of you asked if you can use canned chickpeas. Yes, you can use that too. 

I added green chilli and ginger while grinding the batter. You can add finely chopped onions, grated carrot and herbs while making the dosai to add more flavour and colour to the dosai. If you want a crispy dosai, adjust water quantity accordingly. The batter stays good for upto 4 days when refrigerated. Also, no fermentation is required for this dosai batter. 

Chickpeas Dosai

Kondakalai Dosai | Chickpeas Dosai Recipe :

Preparation time : 6 hours ( without sprouting ) +24 hours ( with sprouting)
Cooking time : 25 minutes
Serves : 4 
1 cup = 250 ml cup 

Ingredients :

1 cup raw rice (Sona masoori/Ponni variety)
1 cup sprouted chickpeas ( you can use soaked or canned chickpeas also)
1 small green chilli
1/2 " ginger 
1 tablespoons sesame oil ( to grease)
salt to taste

For sprinkling ( optional):

1 onion ( finely chopped)
1 carrot ( peeled and grated)
handful of cilantro ( finely chopped) 

Method :

1. Wash and soak rice and chickpeas separately for 6 hours.

2. Grind them along with green chillies and ginger to make a smooth batter of pouring consistency.
3. Add salt to taste.
4. Grease a tava with sesame oil and when the tava is hot , pour a ladleful of batter and spread in circular motion like normal dosai.
5. Sprinkle vegetables ( optional).
6. Gently press with a spatula.
7. Drizzle oil on the side of the dosai .
8. When the kondakadalai dosai turns brown on the sides, flip and cook the other side too.
9. Remove and repeat the same process for the remaining dosais.

Your delicious and healthy Kondakadalai Dosai is now ready. Enjoy it hot with your choice of chutneys or sambar. I served it with a tangy, lightly sweet and spicy roasted tomato apple chutney. 

Kondakalai Dosai | Chickpeas Dosai

Happy Cooking !

With love,


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