Chana Dosa (Chickpea Crepes)

Ingredients

• 1 cup rice regular raw rice
• 1 cup chickpeas or channa
• 1 inch ginger
• 2 Green chilies (optional)
• ½ tsp cumin seeds
• 1 tbsp oil or butter as needed
• Salt to make

Vegetables for stuffing

• 1 carrot shredded
• ½ cup onions chopped
• 2 green chilies
• Salt to taste

Steps

1. Leave the rice to soak for at least 3 hours or overnight.
2. Soak the chana for a minimum of 8 hours.
3. Grind all the ingredients other than the vegetables and oil, using enough water.
4. Make the batter smooth and medium in consistency. A runny batter will not make crisp dosa; an overly thick batter makes very thick chana dosa and cannot be spread when making them.
5. Heat 1 tsp oil in a pan and add the vegetables and salt. Fry over a high flame for 2 to 3 mins, stopping when partly cooked so the vegetables keep their crunch. Switch off the flame and set aside.
6. Grease a flat non-stick pan or dosa tawa, then heat until smoky hot.
7. Drizzle a few drops of water and set the flame to medium. Pour a ladleful or 1/3 cup batter, then spread it evenly with the ladle's base to form a 7 “ dosa.
8. Turn the dosa over and toast that side.
9. Turn it back over and toast until crisp.
10. Add the vegetables and fold however you prefer.
11. Repeat the process to make more chana dosa.
12. Serve hot with chutney, or enjoy the chana dosa on its own.