How to Make Kala Chana Dosa

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🥞 Kala Chana Dosa Recipe (Serves 1)

🫘 Ingredients:

• Kala chana (black chickpeas) – ⅓ cup (soaked overnight)
• Rice – 2 tbsp (optional, for crispiness)
• Ginger – ½ inch piece
• Green chili – 1 (adjust to taste)
• Cumin seeds – ¼ tsp
• Salt – to taste
• Water – as needed (about ¼ to ⅓ cup)
• Oil – for cooking (1–2 tsp)

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🧑‍🍳 Instructions:

1. Soak:

• Soak ⅓ cup kala chana and 2 tbsp rice overnight (8–10 hours).
• Drain the water before blending.

2. Blend:

• In a mixer, add soaked chana, rice, green chili, ginger, cumin seeds, salt, and a little water.
• Grind into a smooth, slightly thick batter (like regular dosa batter).

3. Rest (optional):

• You can use it right away, or rest for 15–30 minutes to improve flavor.
• No fermentation needed.

4. Cook:

• Heat a non-stick or cast iron tawa.
• Pour a ladle of batter, spread it in a circle like dosa.
• Drizzle a few drops of oil around the edges.
• Cook on medium flame until golden and crisp.
• Flip and cook the other side if needed.

5. Serve:

• Serve hot with garlic chutney, mint chutney, or curd.

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