Besan Dosa with Carrot

Besan dosas are a fantastic gluten-free alternative to regular flatbreads. They can be made simple or filled with different vegetables, used as sandwich wraps or as accompaniment for curries.

The one person who enjoys besan dosa more than I do is my mom. While recently making a batch of Zucchini-filled Besan Dosa (see previous post), she had the idea of using carrot instead of zucchini. Being a ginger fan, she added some to the batter and the taste was incredible. Carrot keeps the dosas soft and gives them a delicate sweetness.

They are really easy to make and the whole preparation and cooking process takes no more than half an hour. I greatly enjoyed my mom's version and when I made it myself I added a little turmeric to give them a gorgeous golden colour.

This recipe makes 7-8 thin dosas. If made a little thicker, they would be great for Quesadillas. Besan dosas are excellent for breakfast - rich in fiber and protein, they are filling and satisfying, providing slow-release energy. Besan (chickpea flour) is also packed with minerals and vitamins (great source of iron, folate, magnesium and manganese). You can read more about the health benefits of chickpeas and fiber in my Chickpea Nuggets and Burgers post.

Besan Dosa with Carrot

• 1 cup chickpea flour (besan; gram flour)
• 1/4 cup rice flour
• 2 garlic cloves, finely grated
• 2 tsp finely grated ginger root
• 1/2 tsp cumin seeds
• 1/8 tsp turmeric
• 1/8 tsp smoked paprika
• 1 tsp salt (I used Himalayan)

• 1/2 - 3/4 cup water
• 1 cup finely grated carrot (1 large carrot)

• 1/4 cup oil, for cooking the dosas (I use sunflower oil)

Note: 1 cup = 250 ml. I use a 16.5 cm/6.5'' pan. If you use a larger pan and wish to make large dosas, simply increase the amount of batter for each.

Mix the ingredients in a bowl. Add 1/2 cup water and whisk to obtain a smooth paste. Add the grated carrot and mix it in with a spoon. Check the consistency and add more water if needed (I usually need another 2-3 Tb). The batter should be runny enough to spread it easily in the pan. Thinner batter makes softer dosas. The type of rice flour is also important, choose the powder type (if slightly grainy, it will absorb more water, so you need to add extra).

Heat a non-stick pan on medium. Add a couple of drops of oil and spread it around. Lift the pan off the burner, drop a little less than 1/4 cup batter in the centre of the pan and quickly spread it around with the back of a spoon, going in circles from the centre outwards. Put the pan back down and smooth the surface while the batter is still wet. Once dry (less than half a minute) drizzle 1/2 tsp oil over and spread it around the top. With a spatula loosen the edges and then flip the dosa over and let it cook for half a minute or so until brown spots appear.

The dosa should remain golden on both sides. Reduce the heat if they turn brown. If serving right away, you can stack and cover them with a kitchen towel to remain soft and warm. When making them in advance, cover the inside of a pan with a large kitchen towel letting the edges hang over the pan, place the dosas inside as you make them, cover them with the towel and place the lid on top. When all dosas are done transfer them to an airtight container. Eat within 1-2 days. If they become too dry, you can steam them.

For a little heat you can add cayenne pepper, chili powder or finely chopped fresh chilis to the batter.

I like dosa sandwiches with fresh veggies like cucumber, tomato, red pepper, iceberg lettuce and lemon juice (combine the dosas with vitamin C-rich veggies to better absorb the iron), but also spread with hummus and rolled up like cigars.

Update 14 Feb 2013: A few Indian friends were kind enough to explain to me the difference between Dosa and Cheela - dosa is basically a fermented crêpe made from rice and urad dal (black lentils); cheela (also chila or chilla) is made from besan (chickpea flour) and doesn't require fermentation (so this recipe is in fact Besan Cheela). While the preparation is different for dosa and cheela, the cooking method is similar. In parts of India the terms are used interchangeably.

Enjoy and spread the magic!:)


If you've tried these wraps I would greatly appreciate your feedback. Thank you!