Kala Chana/Black Chickpeas Dosas

Name: Kala Chana/Black Chickpeas Dosas
Total time: 1800 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 2 cups Dosa Rice; 1 cup Black Chickpeas/Kala Chana; 1 tsp Fenugreek seeds; 1 tsp Salt; 1/2 cup Oil/Ghee

ZMA @zesty5

#WS
#week3
#cookpadindia
#kalachana
Kala Chana or Black Chickpea Dosas are an amazing addition to a wide range of Dosas that are relished in every part of the Country on a daily basis for a healthy and a filling Breakfast.
Easily done with a bare minimum of essentials, this is absolutely amazing. With cartload of important Minerals and Vitamins. Kala Chana is one such versatile Pulses that we Indians enjoy in various ways.
This is infact the cheapest source of Iron as well. And prevents Anaemia thereby boosting one's energy levels. It is beneficial in growing Children as it helps in the formation of Haemoglobin that is essential for a good Hg count in the body.

And using this at least once a Week is for sure a good habit that marks your way to a healthy mind and body. Though not only in Dosas, Idlis and Curries, it can be relished as Chaat as well. Or simply just a bowl of boiled Chana with Salt and Pepper.
Wishing you all a great way to good health and well being.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

25-30 minutes

5-6 servings

2 cupsDosa Rice
1 cupBlack Chickpeas/Kala Chana
1 tspFenugreek seeds
1 tspSalt
1/2 cupOil/Ghee

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Steps

25-30 minutes

1

Wash and soak both rice and dry black chickpeas in enough water overnight. Also add fenugreek seeds to it. Cover and set aside.
2

Next morning, blend into a smooth batter. Cover and ferment for 7-8 hours. And if making for dinner, it can be very well used. If not, keep the batter in the refrigerator and use it the next morning. Or soak them in the afternoon and grind them in the late evening and ferment overnight so that the batter can be used first thing the next morning for breakfast.
3

Before making dosas, stir in some salt and mix. Start making dosas. Heat an iron griddle or a non-stick dosa tawa on a medium high heat. Spread a ladleful of the batter in a clockwise manner in one motion. Cook on a medium high to high heat keeping an eye on it all the while. Drizzle some oil or ghee on the sides of the dosa and on it as well. Cook until crisp and golden brown.
4

Follow the same for all. Before spreading the dosas, always remember to sprinkle a little water to bring down the temperature and then proceed with spreading the batter. Also grease the tawa a little before sprinkling water. Make all dosas in the same way.
5

Serve these lip-smacking fermented dosas alongside chutney, aloo masala and sambar. Or anything else of your choice. Enjoy!

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ZMA @zesty5

on December 01, 2024 17:35

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.