I love this column, in the online edition of Wall St. Journal, because it provides an interesting look at the diets and workout patterns of those profiled. Here a 70-year-old runner enters the stair climbing race up the Empire State Building. She only eats salads for dinner.
I saw a recipe in Mark Bittman’s new book for a quick bread made with chickpea flour. So I bought some chickpea flour (also called besan or gram flour). As often happens, I never made the quickbread. But it got me thinking about how to use 2 pounds of chickpea flour.
Dosas, which are basically Indian crepes, are made with chickpea flour. So I tried this dosa recipe from from Manjula, who has a veritable arsenal of good, Indian cooking videos on You Tube. The dosa turned out wonderfully. The recipe includes a little rice flour to make it crispy.
This recipe for chickpea crepes turned out great too.
Making crepes/dosas is pretty easy. I just followed this clear-cut explanation.
