Chana Dosa (Chickpea Crepes)
Chana Dosa are Indian style chickpea crepes which are not only protein packed and healthy but are also delicious. Dosa is a popular breakfast food from south Indian cuisine made with fermented lentils and rice batter. These chickpea crepes are a variation which my folks at home love a lot for their aroma and taste.
We eat them for breakfast or a weekend brunch along with some chutney and sometimes even eat plain with some masala chai.
These chana dosas are similar to the south India Adai and pesarattu which are made with green gram or mung beans.
Most times I just make a veggie filling and skip making the chutney. I have shared the recipe to make the stuffing as well.
The chana dosa batter can be used to make crispy thin dosa or uthappam and are absolutely tasty with wholesome goodness of ghee & vegetables too.
I have made these with white kabuli chana, the same ones we use for chana masala. But even black chana or even chana dal works good. If using chana dal or bengal gram you can reduce the soaking time to 3 to 4 hours.
1. I have used 1:1 ratio rice: chickpeas, I have made with all possible proportions and even with no rice too. But this proportion is the best in terms of health, taste and crispness too.
2. Minimum Soaking time is overnight. This helps to digest these better without being left bloated.
3. Add the required amount of water while grinding. Do not thin down the batter once you are done with the blending.
4. I have used mixed vegetables for stuffing, you can use any veggies of your choice.
5. Chana dosa cannot be made thin like the plain dosa but they will be crispy.
These chickpea crepes are best made immediately after blending the batter.
Chana Dosa (Chickpea Crepes)
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 1 cup rice regular raw rice
- 1 cup chickpeas or channa
- 1 inch ginger
- 2 Green chilies (optional)
- ½ tsp cumin seeds
- 1 tbsp oil or butter as needed
- Salt to make
Vegetables for stuffing
- 1 carrot shredded
- ½ cup onions chopped
- 2 green chilies
- Salt to taste
- 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 1/3 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.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Step by step pictures
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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Hi, what happen if I just grind chick pea and add with regular dosa batter in 1:1 ratio and make dosa, just out of curiosity.
I haven’t tried. But I guess it works if the dosa batter is made with 1:3 ratio (dal:rice) or above. Thanks for reading.
Hi – Would be able to tell me how to do this without rice, but still get it like dosa – doesnt have to be crisp.
I tried with black chick peas and little poha, and it couldn’t even flip it, it became stuck to non stick, uncooked and mushy.
KK. I guess only chana works. You couldn’t flip it because of poha. Poha is used to make the dosa soft and porous. It has to be used with some grain always like rice, millet etc. Try making dosa only with chana i am sure it will work
hy and thanks for the recipe. do I understand right that it’s made of raw rice and raw chickpeas, that have just be soked? Can I use brown rice?
welcome. Yes it is made of rice and chickpeas. Raw rice or parboiled rice can be used. Not sure if it works with brown rice. If you are making this for a diabetic, you can also use parboiled rice – low carbs. Hope this helps
Made this recipe recently, and everyone is clamouring for more! Thank you for this innovative, healthy, delicious recipe.
i am glad you all liked it. Thank you
Very healthy pancake…Heard abt this but never tried….
healthy and delicious recipe… looks fantastic..
Healthy and perfect crispy dosa. Love it.
HI SWASTHI , I AM SHARING AN AWARD WITH YOU . RECIEVE IT.
healthy dosa swasthi
very innovative and crispy dosas.
Crispy and healthy pancakes dear…
wow.. i love these variations for Dosas.. I will be posting your moong dal dosa next… absolutely love it!!
Wonderful presentation Swasthi. Fabulous dosa dear.<br />
perfectly made.. neat presentation..