Since it called for chickpeas, I soaked 1/2 a cup (I did not want to try a large quantity the first time)
The next day, I got up and put away the drained chickpeas into the fridge, no longer in the mood. Two days later, it was still there waiting for its turn but now though I was in mood to make felafels I did not have time to try out a new recipe as week days come with deadlines. So this dosa came as a surprise to all of us, thankfully a pleasant one. I remembered a few of the ingredients so I just ground the chickpeas , chopped onions, salt and a tsp. of heated oil.
After grinding it resembled adai batter so much that I thought it would be an easier option to make a dosa and that’s how my felafel turned into a felafel dosa. I added a few other things and here is how I made the dosa.
Dried Chickpeas – 1/2 cup
(Soaked overnight in enough water)
Dried parsley – 1/4 tsp.
Chilli flakes – 1/4 tsp.
Roughly chopped onion – 1 small
Chickpea flour / besan – 2 heaped tbsp.
Salt to taste
Hot oil – 1/2 tsp.
Extra oil for roasting the dosas.
Drain the chickpeas and grind with onions and salt. Add all the other ingredients except extra oil and flour. If the batter feels a little two fluffy or loose add chickpea flour in small quantities and beat. Check the consistency and continue adding besan till it comes to a dosa batter consistency. it will look like this:
Heat a griddle. Test and pour a ladleful of batter in the center. Spread fast (Otherwise it sticks like a lump and does not move) with the back of the ladle to the outside.
It tastes more like a besan chilla with a twist, add a little bit of oregano, chopped chillies and coriander to turn it into a better chilla. But I certainly hope I make felafel next time!
I somehow hadn’t sent these to Srivalli for her Dosa Mela and realised that only after being reminded, so here goes……..this one is for you, Sri! I am eager to see the round up, after all dosa is a universal fave!!