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.
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 recipe
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