Kala Chana Dosa | Healthy Veggie Dip
Kala Chana Dosa is a nutritious and protein-rich Indian pancake made from ground black chickpeas (kala chana), often blended with spices and herbs for added flavor. It’s a wholesome, gluten-free alternative to traditional dosas and is ideal for a healthy breakfast or light meal. Paired with a Healthy Veggie Dip, made from blended vegetables and minimal oil, this combination offers a balanced mix of taste and nutrition—perfect for those seeking a hearty yet light vegetarian option.
Ingredients
- Black Chickpeas (काला चना) – ½ cup
- Ginger, thin slices (अदरक) – 3nos (½ inch)
- Green Chillies (हरि मिर्च) – 2 nos
- Garlic cloves (लहसुन) – 6-7 nos
- Cumin (जीरा) – 1 tsp
- Salt (नमक) – to taste
- Coriander Leaves (ताज़ा धनिया) – handful
- Semolina (सूजी) – ½ cup
- Curd (दही) – ¼ cup
- Curry Leaves (कड़ी पत्ता) – a sprig
- Water (पानी) – 1 cup
- Oil – to cook
For Dahi Chutney
- Garlic cloves (लहसुन) – 5 nos
- Green Chillies (हरि मिर्च) – 2 nos
- Salt (नमक) – a pinch
- Cumin (जीरा) – 1 tsp
- Mint leaves (पुदीना) – handful
- Coriander Leaves (ताज़ा धनिया) – handful
- Salt (नमक) – a pinch
- Turmeric (हल्दी) – a pinch
- Curd, thick (दही) – 1 cup
- Cucumber, small (खीरा) – 1 no
- Mustard Oil, optional (सरसों तेल) – 1 tbsp
Instructions
- For the batter, soak chana overnight, and blend the soaked chana along with ginger, green chilli, garlic, jeera, salt, coriander leaves, sooji, Dahi, curry leaves and water. The batter is ready. Keep the batter at rest for at least 20 minutes.Heat a tawa over medium heat. You can lightly grease the surface with oil if needed. Pour a ladleful of the batter onto the centre of the skillet. Using the back of the ladle, spread the batter in a circular motion to form a thin dosa.Drizzle a little oil or ghee around the edges of the dosa and a bit on top. Cook until the bottom side becomes golden brown and crisp.Once the dosa is cooked, remove it from the tawa and serve hot with some Dahi Chutney!
- For chutney, pound some garlic cloves, green chillies, cumin seeds, and salt on a grinding stone or mortar and pestle. You can even use a mixer grinder. Now, add some mint leaves, coriander leaves, a little salt and turmeric powder.Add this chutney mix to 1 cup of Dahi and add grated cucumber and some mustard oil. Mix them well. Dahi chutney is ready!
Tried this recipe?Let us know how it was!