Green Pea Dosa Recipe – Easy Besan & Rice Flour Flatbread

Last Updated on 2 months by Neha Deshmukh

Green Pea Dosa Recipe – Easy Besan & Rice Flour Flatbread

Hey everyone! If you’re anything like me, you’re always looking for ways to sneak a little extra veggie goodness into meals. And let me tell you, these Green Pea Dosas are a total game-changer. I first stumbled upon this recipe while trying to use up a big haul of fresh peas from the market, and it’s been a family favorite ever since. They’re vibrant, flavorful, and surprisingly easy to make – even if you’re new to the world of dosas!

Why You’ll Love This Recipe

These aren’t your typical rice and urad dal dosas. We’re taking a slightly different route with this one, using a blend of besan (gram flour) and rice flour, packed with fresh green peas. It’s a fantastic way to enjoy a light, savory breakfast, snack, or even a quick dinner. Plus, they’re naturally gluten-free (depending on your flour source – always check!), and the bright green color is just so cheerful!

Ingredients

Here’s what you’ll need to whip up a batch of these delicious Green Pea Dosas:

• 0.75 cup Fresh Raw Green Peas
• 3 tablespoons Gram Flour (Besan) – about 45g
• 1.5 tablespoons Rice Flour – about 22g
• 2 Green Chilies
• 0.5 teaspoon Carom Seeds (Ajwain) – about 2g
• 1 teaspoon Sesame Seeds – about 5g
• 1 tablespoon Chopped Coriander
• Salt to taste
• Oil/Ghee/Butter for cooking

Ingredient Notes

Let’s talk ingredients for a sec! Using fresh green peas really makes a difference in the flavor – you get this lovely sweetness that frozen just can’t quite replicate. But don’t worry, I’ll cover frozen peas in the FAQs!

The combination of besan and rice flour gives these dosas a lovely texture. Besan adds a nice nutty flavor and helps bind everything together, while the rice flour keeps them light and slightly crispy.

And can we talk about ajwain (carom seeds)? These tiny seeds aren’t just about flavor; they’re amazing for digestion! My grandmother always added them to snacks, and I’ve carried on the tradition. They add a subtle, earthy warmth that complements the peas beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we need to create our green pea paste. Coarsely grind the fresh green peas and green chilies together without any water. You want a slightly textured paste, not a smooth puree.
2. In a mixing bowl, combine the ground green pea paste with the gram flour, rice flour, carom seeds, sesame seeds, coriander, and salt.
3. Now, gradually add water, mixing as you go, until you achieve a batter consistency similar to a regular dosa batter – it should be pourable but not too runny.
4. Heat a non-stick griddle or tawa over medium heat. Once hot, lightly grease it with oil or ghee.
5. Pour a ladleful of batter onto the hot griddle and quickly spread it thinly using the back of a spoon or your fingers (a little trick my mom taught me!).
6. Cover the dosa and cook for 2-3 minutes, or until the bottom is golden brown and the top looks set.
7. Drizzle a little oil or ghee around the edges, flip carefully, and cook the other side for another minute or two, until golden brown and crispy.
8. Serve immediately while hot!

Expert Tips

• Don’t overcrowd the griddle. Cook one dosa at a time for best results.
• If the batter is too thick, add a tablespoon of water at a time until you reach the desired consistency.
• For a more even color, keep the heat at medium. Too high, and it’ll burn before it cooks through!

Variations

• Gluten-Free Adaptation: Double-check that your rice flour is certified gluten-free if you have a sensitivity.
• Spice Level Adjustment: Feel free to adjust the number of green chilies to suit your spice preference. I sometimes add a pinch of red chili powder for an extra kick!
• Regional Variations: In some parts of North India, people like to add a little finely chopped onion and ginger to the batter. Down South, you might see a touch of asafoetida (hing) for added flavor.

Serving Suggestions

These Green Pea Dosas are fantastic on their own, but they really shine with a side of something delicious!

• Coconut chutney is a classic pairing.
• A tangy tomato chutney adds a lovely contrast.
• A dollop of butter or ghee is always welcome!
• Even a simple yogurt dip works beautifully.

Storage Instructions

If you happen to have any leftover batter (which is unlikely!), you can store it in an airtight container in the refrigerator for up to 24 hours. You might need to add a splash of water to thin it out before using.

FAQs

Is this dosa healthier than regular rice dosa?

Absolutely! Using besan and green peas adds a good dose of protein and fiber, making it a more nutritious option.

Can I use frozen green peas?

You can, but the flavor won’t be quite as vibrant. If using frozen, thaw them completely and pat them dry before grinding.

What is the best chutney to serve with green pea dosa?

Coconut chutney is a classic, but honestly, any chutney you love will work! I personally enjoy it with a spicy tomato-onion chutney.

How can I make the dosa crispier?

Make sure your griddle is hot enough, and don’t be afraid to use a little more oil or ghee. Spreading the batter very thinly also helps.

Can I make the batter ahead of time?

Yes, you can! Just store it in the fridge for up to 24 hours and give it a good stir before using. You might need to add a little water to adjust the consistency.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how yours turn out!