Aquafaba Dosai | How to make and use Aquafaba | Vegan Recipe

 

Hi Supermoms,

My family loves all kinds of chickpeas based dishes, Pindi Chole, Chole Masala, Sundal, Hummus etc. I love cooking chickpeas and I am partial towards 'Hummus'. I can eat "Hummus" every day if I can! 

Here is a secret tip - Don't drain the water (stock) after boilng the chick peas. Use it while making your Pindi Chole or Chana Masala for even more tastier gravy. You know what this stock/chick peas boiled water is called? It is called the "Aquafaba". 

Sometimes you may have to discard the "Aquafaba", especially when making dishes like Sundal or Hummus. I for one don't like to throw away this wonderful and taste enhancing water away. I use it to make some amazing recipes.

Today, I am going to share once such tasty recipe, a dosai using Aquafaba - the Aquafaba Dosai. 

The Aquafaba Dosai is made with atta/wheat flour.  You can always make it gluten free by using millet flours or a mix of millet and rice flours. Best things about this dosai recipe is the fact that it does not require any fermentation. All you need to do is to mix the flour/flours with the aquafaba, add salt and spices. That's it. Your dosai batter is ready! 

Next time, you boil chickpeas, use a little extra water to boil , drain the water and keep it chilled in the refrigerator. Whisk it well and use it instead of regular water to make the dosai batter. You can make any (instant)flour dosai in the same way. The dosai becomes more nutritious. Don’t you agree? 

Now, let me share the recipe...

 How to make Aquafaba

Soak 1 cup chickpeas in water for 6-8 hours. Drain the water, wash the chickpeas once or twice and pressure cook it in at least 5-6 cups of water.  

Once the pressure releases, drain the excess water. Let it cool down completely. This is aquafaba. You can add 1/4 tsp salt and keep it  refrigerated till use. It stays good in the refrigerator for at least 2-3 days. 

How to use Aquafaba

Remove the aquafaba from the refrigerator. Whisk it till it turns completely frothy and light. Now, your aquafaba is ready to make dosai. 

More Ideas: 

You can use the aquafaba instead of regular water to knead the flour to make roti/chapathi 👍🏻

Aquafaba Dosai By Masterchefmom

Preparation time: 10 minutes

Cooking time: 20-25 mins

Serves: 2-3

Ingredients:

3 cups aquafaba

1 cup atta/ wheat flour

1 tsp cumin seeds

3/4 tsp salt (adjust)

1 sprig curry leaves

Method: 

1. Whisk the drained chickpeas water using a  whisk so that it turns frothy, light and fluffy. This step will take 5-6 minutes.

2. Add the flour, salt, cumin seeds, crushed black peppercorns or green chillies( optional), curry leaves, salt.

3. Mix well and your batter is ready!

Important Note: Adjust water quantity depending upon the texture of dosai you prefer ( do refer to my Aquafaba Dosai Video).

 Thinner batter will yield crisp dosai. Thicker batter will yield you soft dosai. You can also add green chillies or crushed peppercorns as per taste.

I usually make this dosai for dinner as it is not only quick to make but also tasty and nutritious. 

Do try this recipe and share your feedback with me. 

Happy Cooking!

With love,

Masterchefmom