Chana dosa recipe | Healthy Dosa recipe using chickpeas
Prep time
Cook time
Total time
Ingredients (240 ml cup used)
- 1 cup of rice (do not use idly rice)
- 1 cup of channa / chickpeas
- 1” piece of ginger
- 2 Green chilies (optional)
- ½ tsp cumin seeds
- Few tbsp. Of oil
- Salt to make
Vegetables for stuffing
- 1 carrot shredded
- ½ cup chopped onions
- 2 green chilies
- Salt to taste
How to make the recipe
- Soak rice for at least 3 hours or overnight.
- Soak chana for at least 8 hours.
- Grind all the ingredients with enough water except the vegetables and oil. Make a smooth batter of a medium consistency, do not make it runny as you cannot make them crisp. Too thick batter with result in very thick chana dosa and will be unable to spread the batter when you make them.
- Heat a pan with 1 tsp oil, add the vegetables and salt. Fry them on a high flame for 2 to 3 mins, till they are partially cooked to retain the crunchiness of veggies. Off the flame and set aside.
- Grease a non-stick flat pan / dosa tawa and heat it till smoky hot.
- Drizzle few drops of water, set the flame to medium, pour a ladle full or ⅓ cup of batter and spread the batter evenly with the base of the ladle to get a 7 “ dosa.
- Flip the dosa to the other side and toast it.
- Flip it back, let it toast till crisp.
- Add the vegetables, fold as desired.
- Proceed to make more chana dosa.
- Serve chana dosa hot with chutney or as it is.
