Chickpea or Garbanzo Bean Flour has always intrigued me. I always thought that this beloved Besan (Kadala Maavu) had only one purpose – for making crunchy deep-fried Pakodas/Pakoras. However after tasting Besan Dhoklas a few years back, I decided it was time to experiment with chickpea flours and so began my adventure. These days, I make savory Breakfast Dosas or Crepes with this gluten-free lentil flour.
I love the month of May. It is special in so many ways. A beautiful month dedicated to the Blessed Virgin Mary. Today is also the Feast of St. Joseph the Worker. It is a public holiday in some countries. I am thinking of making lots of good food to celebrate the month of May. I am hoping that I can think ahead and plan good and healthy recipes.
Ok coming to the recipe for Besan/Chickpea Flour & Carrot Dosa. The recipe is similar to that of Besan Broccoli Dosa but without eggs.You can add grated vegetables of your choice to the batter. I used Carrots. You can make these as thin as crepes or slightly thick like Dosa/Dosha or Pancakes. It goes well with Coconut-based Chutneys. We had it with this wonderful Apple Chutney. Raitha is also a good choice.
- Besan (Chickpea/Besan Flour) – 1 1/4 cup
- Water – 3/4 to 1 cup
- Peeled & Grated Carrot – 1 large
- Finely diced Shallots – 2 small
- Finely minced Curry Leaves – a few
- Finely minced Cilantro (Malliyella) – 1 few
- Crushed Cumin (Jeera) – 1/2 tsp
- Turmeric Powder – 1/4 tsp
- Red Chilly Powder – 1/4 tsp (Alternatively, use finely minced green chillies)
- Asafoetida (Kaayam) – 2 pinches
- Salt – to taste
- Oil/Ghee – for brushing
- Peel the carrots and grate it, or pulse it in a food processor or mixie until it gets minced.
- Combine the chickpea flour, minced carrots, shallots, curry leaves, cilantro, red chilly powder, cumin, asafoetida and salt in a bowl.
- Slowly add 1/2 to 3/4 cup of water to the bowl and whisk everything to form a batter without lumps. It should have the consistency similar to Dosa batter. If you need to make thinner crepes, add more water.
- Heat a nonstick pan or griddle and brush some oil or ghee on the surface. Pour a ladle full of batter onto the pan and spread to form a pancake of 1/4 ” thickness.
- Cook for around 2-3 minutes on medium heat or until set. Flip and cook the other side for two more minutes. Brush more ghee on the dosa if needed.
- Serve these piping hot with a Chutney or Raitha. They don’t taste all that great if cold.
- These taste great when they are made thin like crepes. Adjust the consistency of the batter so that you can make thin dosas.