Summer Dosa

This summer Dosa (panchake) is made for chana (chickpeas-garbanzo beans) flour, which is very dense, gluten-free, has a drying effect, and is very high in protein. You can omit the zucchini, but it adds a seasonal lightness, and zucchini are in seasons during the summer.

Par this recipe with my coconut chutney recipe, yummy.

Yield: 2 cups of batter

Ingredients:

½ cup of garbanzo bean flour

¼ tsp of baking soda

¼ tsp of salt

4-6 oz of water or coconut water

1 cup zucchini, grated

Directions:

1.      Grate the zucchini; set aside

2.     Combine garbanzo bean flour, baking soda, and salt

3.     Mix the dry with the wet to a smooth batter

4.     Fold in the zucchini

5.     If the batter is too thick, add a tablespoon or two of liquid

6.     Preferably use a non-stick pan and use your favorite ghee or oil or spray