Kala Chana Dosa (Diabetic Friendly)
Course: indian bread, Lentil, vegan, Main, Breakfast, BrunchCuisine: IndianDifficulty: EasyServings
8
servingsPrep time
10
minutesCooking time
10
minutesHere is a healthy, crispy Kala Chana Dosa recipe that is easy to make and protein-rich.
Ingredients
1 cup kala chana (black chickpeas), soaked overnight
½ cup rice or ¼ cup rice + ¼ cup poha
½ inch ginger
2 green chilies
½ tsp cumin seeds
½ tsp salt, or to taste
¼ tsp hing
Water as needed
Oil for cooking
Optional: ½ small onion, chopped; cilantro; a few curry leaves.
Directions
- Soak: Wash kala chana and soak overnight, at least 8–10 hours. Soak rice separately for 4–5 hours.
- Grind: Drain the water. Add kala chana, rice, ginger, green chilies, cumin, hing, and salt to a blender.
- Add water little by little and blend into a smooth, pourable batter. Don’t make it too thin.
- Rest: Let the batter rest for 30–60 minutes. No fermentation is required.
- Make dosa: Heat a nonstick or cast-iron tawa. Lightly grease it. Pour a ladleful of batter and spread it into a thin circle.
- Drizzle a little oil around the edges and cook on medium heat until golden and crisp.
- Flip if you like, cook another 30–60 seconds, and serve hot.
- Coconut chutney, mint-coriander chutney, tomato chutney, or yogurt.
Notes
- For extra-crispy dosa, add 1–2 tbsp rice flour to the batter just before cooking.
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