Ingredients
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1 cup Black Chick Pea (Kala Chana - soaked overnight)For Dosa:-
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1/4 cup Rice (soaked for 1 hour / alternatively suji or oats can be used)
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3/4 cup Water
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Oil (to make dosa)
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Sambar Masala (alternatively podi masala or garlic chutney can be used)
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Grated Paneer
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Finely chopped Onion & Coriander
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2 tsp OilFor Chutney:-
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1 tsp Cumin Seeds (Jeera)
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1 tbsp Skinless Lentils (Urad Dal)
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1 tbsp Bengal Gram Split (Chana Dal)
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Pinch of Asafoetida Powder (Hing)
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1 small chopped Onion (optional)
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2-3 Dry Red Chillies
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4 medium chopped Tomatoes
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Salt as per taste
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Water (as required)
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2 tsp Tamarind Pulp (Imli Pulp)
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1/4 cup freshly chopped Coconut (optional)
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1 small piece of Jaggery
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1-2 tsp OilFor Tadka:-
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1 tsp Skinless Lentils (Urad Dal)
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1 tsp Mustard Seeds (Rai)
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Few Curry Leaves
About
Kala Chana Dosa is a South Indian dish made with black chickpeas (kala chana) blended into a dosa batter. It’s nutritious and high in protein, often served as a healthy breakfast or snack. The dosa is thin and crispy, with a slightly tangy flavor from fermentation. It pairs perfectly with tangy and spicy tomato chutney, adding a delightful contrast of flavors. This dish is a favorite among those seeking a wholesome yet tasty meal option.
Steps
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1
Done
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Blend soaked Kala Chana and soaked Rice with 3/4 cup Water until thick. Transfer to a bowl, add Salt to taste, mix well, and set aside. |
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2
Done
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Heat 2 tsp Oil, add 1 tsp Jeera, 1 tbsp Urad Dal, and 1 tbsp Chana Dal; roast until golden. |
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3
Done
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Add a pinch of Hing, chopped Onion, Dry Red Chillies, and cook until onions are soft. |
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4
Done
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Add chopped Tomatoes, Salt to taste, a little Water, 2 tsp Tamarind Pulp, and cook covered for 5 min. |
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5
Done
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Stir in freshly chopped Coconut, a small piece of Jaggery, and cook until tomatoes are tender. |
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6
Done
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Let it cool, then blend into a smooth chutney. |
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7
Done
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Heat 1-2 tsp Oil, add 1 tsp Urad Dal, 1 tsp Rai, and let it crackle. Add Curry Leaves, pour this tempering over the chutney. |
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8
Done
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Heat a pan, add a drop of Oil, spread a ladleful of batter into a thin circle. |
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9
Done
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Drizzle some Oil around the edges, cook on high heat until crispy. |
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10
Done
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Sprinkle Sambar Masala, grated Paneer, finely chopped Onion, and Coriander. |
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11
Done
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Fold the dosa in half and transfer to a serving plate. |
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12
Done
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Enjoy the scrumptious Kala Chana Dosa with the tangy Tomato Chutney. |
