Kala Chana Dosa with Tomato Chutney: A Protein-Packed Healthy Delight
If you’re looking for a nutritious yet tasty breakfast or snack option, Kala Chana Dosa with Tomato Chutney is a fantastic choice. This recipe uses black chickpeas (kala chana), which are rich in protein and iron, making it perfect for those wanting to boost their energy and maintain a balanced diet. The dosa turns crispy on the outside while staying soft inside, and the tangy tomato chutney adds a flavorful zing to complement the dosa perfectly.
Nutritional Benefits of Kala Chana and Key Ingredients
Kala chana is a powerhouse of nutrients. It contains high-quality plant-based protein essential for muscle repair and growth. It is also a great source of iron, which supports healthy blood circulation and prevents anemia. Being rich in dietary fiber, kala chana helps in maintaining digestive health and controlling blood sugar levels. This makes the dosa a wholesome option for anyone conscious about their health.
Rice adds carbohydrates to provide energy, while the option to substitute with suji or oats offers versatility depending on your preference. The grated paneer topping adds an extra protein boost and creamy texture. Fresh coriander and onions not only enhance the flavor but also contribute antioxidants and vitamins.
The tomato chutney paired with this dosa is equally nutritious. Tomatoes are rich in lycopene, a powerful antioxidant known for reducing the risk of chronic diseases. Tamarind pulp adds a tangy taste and contains minerals that aid digestion. The addition of mustard seeds and curry leaves in the tadka (tempering) helps improve metabolism and adds aromatic flavor.
The Process to Make Kala Chana Dosa
Start by soaking the kala chana overnight, which softens the legumes and makes them easier to blend. Soak rice or choose your preferred substitute like oats or suji. Blend kala chana and rice with water to create a thick batter. Add salt and let it rest while you prepare the chutney.
For the tomato chutney, heat oil and roast cumin seeds, urad dal, and chana dal until golden brown. Add asafoetida, onions, dry red chilies, chopped tomatoes, salt, tamarind pulp, coconut, and jaggery. Let it cook for 5 minutes, then blend it into a smooth chutney. Finish by adding a tempering of mustard seeds, urad dal, and curry leaves.
To make the dosa, heat a non-stick pan, spread a ladle of batter evenly, drizzle oil, and cook on high heat until crisp. Sprinkle sambar masala, add grated paneer, chopped onion, and coriander on top before folding the dosa.
Why Is This Recipe Perfect for a Healthy Lifestyle ?
This dosa recipe is free from deep-frying and uses minimal oil, making it heart-friendly and light. It is a great option for vegetarians and those looking for gluten-free alternatives since it contains no wheat flour. The combination of protein-rich kala chana and energy-giving rice ensures sustained energy release, making it suitable for breakfast, lunch, or even a snack.
The tomato chutney adds an exciting twist with its tangy and slightly sweet flavor, making it more enjoyable and encouraging you to include more veggies in your diet. It’s also customizable — if you prefer a spicier chutney, you can increase the number of red chilies or add garlic for more depth.
Final Thoughts
Kala Chana Dosa with Tomato Chutney offers a delicious and wholesome meal that’s easy to prepare and packed with nutrition. Whether you want to add more protein to your meals or enjoy a tasty dosa without the usual heavy ingredients, this recipe fits perfectly. It’s also a great way to introduce healthy legumes and vegetables into your family’s diet without compromising on flavor.
Give this recipe a try and experience a flavorful, healthy twist on traditional dosa that’s sure to become a favorite in your home.
