Kabuli chana dosa/Chickpeas dosa / Kondakadalai dosai in Tamil. This recipe was shared to me by Suchi Vasan, my reader
.She shared this dosa recipe along with a side dish – Kara chutney. When she sent the recipe, I thought it would be more like our mixed lentil adai. But I was wrong. Its completely different from adai batter in ingredients and procedure.Its a very healthy, protein rich dosa recipe with more quantity of white chana and less rice. Batter should be ground like our usual dosa batter.This dosa can be made instantly, no fermentation needed. It comes out very soft and tasty. Sendhil & myself loved it a lot. Its a very good and healthy breakfast choice for adults and kids as well. I have decided to make this dosa very often in my kitchen.In fact I loved to have kabuli chana in the form of dosa more than sundal or gravy.Thanks a lot Suchi for sharing this yummy, healthy dosa variety with me.Friends, do try this dosa and share your feedback here. I guess this recipe works for kala chana/Black chana too.Lets see how to make Kabuli chana dosa recipe.HERE is the link for Kara Chutney.
Check out my Puffed rice dosa/Arisi pori dosai from Suchi
Chana dosa – Kondakadalai dosa
Healthy, Protein rich dosa recipe
Cuisine: Indian
Category: Dosa recipes
Yields: 10 nos
Prep time: 10 Hours
Cook time: 5 Minutes
Total time: 10 hours5Minutes
1 cup – 200ml
- Kabuli chana/ white chana – 1 cup
- Idli rice – 1/4 cup
- Methi seeds – 1/4 tsp
- Asafetida/Hing – 1/2 tsp
- Salt & water – as needed
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METHOD
- Wash and soak chana for 8 hrs. Wash and soak the rice & methi seeds for 2 hrs.
- Grind the chana adding hing to a smooth paste in a big mixie jar. Add the required water while grinding. Transfer the batter to a vessel. Now grind the rice like rava(If you want to make crispy dosa, grind the rice till smooth).Add required salt. Mix both the batter and leave it aside. I kept the batter for 4-6 hours as we like mild sourness taste. If you want to make dosa instantly, you can go ahead.
- You can grind red chillies along with chana and hing and make it like spicy adai dosa. You can also add finely chopped onions, curry leaves and make dosa. You can modify this recipe as you like. I am sure adding all these spices makes this dosa even more flavorful.
- If you have left over batter, refrigerate it and use it the next day. Suppose if the batter is too thin, you can add some rice flour and make it thicker. If you want to make crispy dosas, make the batter thin and spreadable.
Enjoy !
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Enjoy this protein rich dosa with kara chutney for breakfast or dinner !
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