Besan Dosa Recipe resembles a normal dosa from India but served with your favorite bowl of chutney and sambhar.
This is an Indian savory pancake made from chickpea flour and known as a vegetable omelet. It is a fantastic dish for breakfast or for Tiffin for kids as well as adults.
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About Besan Dosa Recipe
Besan Dosa is a normal dosa created in India and served with your favorite bowl of chutney and sambhar or dips. The fact that it is so simple allows me to prepare packed lunches, brunches, and breakfasts for my family and also a quick and effortless breakfast for myself.
Besan Dosa is an Indian pancake made from chickpea flour and also known as a vegetable omelet. This is a superb breakfast or snack recipe if unexpected guests come over.
This is an instantaneous breakfast recipe that doesn’t call for the dosa to ferment and chickpea flour is used. You can add chopped vegetables like chilies, onions, capsicum, and paneer too.
Important Suggestion To Keep In Mind
- You can add as much as chopped vegetables to make it a very healthy breakfast and kids will love this.
- Add grated cheese to enhance the taste.
- Spread a thin dosa batter on a pan with the help of a spoon so that you can get that thin crispy dosa texture.
- Add little ajwain seeds and a pinch of salt to the batter to give it a little crunch, but not too much, as it’s full of protein.
- It shouldn’t be too thick or watery and should disperse perfectly on the pan to make holes.
- Remember to whisk for 2-3 minutes for the crispiest dosa. If not whisked well enough, the dosa won’t be crispy.
- Don’t add water on the frying pan. Fry on low medium flame.
My suggestion is not to refrigerate the Besan dosa as doing so will degrade its taste. It’s best served hot and fresh.
Instead, you can store the besan dosa batter in an air-tight container for maximum of 24 hours and then make them fresh on a frying pan whenever you like to eat them.
Check Out Besan Dosa Recipe Video
How To Make Besan Dosa Step By Step With Photos
1. In a mixing bowl take besan, turmeric powder, and salt. Whisk well.
2. Add water slowly and whisk. Remember to add water little by little to avoid the formation of lumps.
3. Add more water to form a batter that is neither too runny nor too thick as well. It should be of pouring consistency. Remember to whisk for 2-3 minutes for the crispiest dosa otherwise, the dosa will not be crispy.
4. Heat a pan on medium flame, pour a spoonful of batter, and make a round shape.
6. Add 1 tbsp butter or any vegetable oil, melt if using butter, and spread on the dosa.
7. Mix Red Kashmiri chilly powder, Chaat masala, black salt, and a pinch of normal salt. Dosa masala powder is ready. Sprinkle on the dosa. Add onion chopped, tomato chopped, grated cheese or vegan cheese or Paneer, and chopped coriander leaves. You can use your choice of topping.
8. Wait till cheese melts. Then fold the dosa.
10. Take out.
11. Serve hot with your favorite chutney, sauce, or sambhar.
The protein-packed Besan Dosa is popularly served with green coriander Chutney and tastes good with Dhaniya Pudina chutneys as well as with some sauce or tomato ketchup or mayonnaise – which is my personal favorite. You can also serve with sambhar.
Serve with your favorite juice for breakfast or as a side dish for lunch, dinner, or even as an appetizer for dinner.
You can also add chopped lettuce or fenugreek leaves to the skillet and you can even add chopped greens making it a little more delicious. Chopped onions, greens, and the trendy batter will certainly add flavor to the desi pancake.
Masala Dosa – Add potato masala in stuffing with fried onion in this dosa.
Paneer Dosa – Add grated paneer along with chopped fried onions and coriander leaves.
Paper Dosa – Simple plain dosa but a thin batter spread on a frying pan.
Egg Dosa – Eggs with chilly and onions poured over dosa batter on a frying pan.
Cheese – Use any cheese of your choice. If vegan then uses vegan cheese.Print
Note: A rough estimate of nutrition is provided.
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