Protein rich Black chickpeas Dosa (healthy breakfast)

Name: Protein rich Black chickpeas Dosa (healthy breakfast)
Total time: 27000 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 cup black chickpeas (soaked overnight); 1/4 cup soaked rice; 3/4 cup water; 2 tablespoons butter/ oil to make dosa; 1 teaspoon sambar masala; 50 gram grated paneer; 1 onion finely chopped; 1 tablespoons grated beetroot; 1 carrot grated; 1 tablespoons fresh coriander finely chopped; 2 tsp Oil; 1 tsp Cumin Seeds (Jeera); 1 tbsp Skinless Lentils (Urad Dal); 1 tbsp Bengal Gram Split (Chana Dal); 1 Pinch Asafoetida Powder (Hing); 1 small chopped Onion (optional); 1 Dry Red Chillies; 2 medium chopped Tomatoes; 1/4 Salt as per taste; 1 tbsp Water (as required); 1 tsp Tamarind Pulp (Imli Pulp); 1 tbsp freshly grated Coconut; 1 small piece of Jaggery; 1-2 tsp Oil; 1 tsp Skinless Lentils (Urad Dal); 1 tsp Mustard Seeds (Rai); 5-6 Curry Leaves

Keshma Raichura @Keshmaraichura_1104

Dwarka ,Gujrat -361335

#CA2024
#cookpadindia
Kala Chana Dosa is a South Indian dish made with black chickpeas (kala chana) blended into a dosa batter. It’s nutritious and high in protein, often served as a healthy breakfast or snack. The dosa is thin and crispy, with a slightly tangy flavor from fermentation. It pairs perfectly with tangy and spicy tomato chutney, adding a delightful contrast of flavors. This dish is a favorite among those seeking a wholesome yet tasty meal option

Keshma Raichura @Keshmaraichura_1104

Dwarka ,Gujrat -361335

Saved

Ingredients

7 hours + 30 minutes

3 servings

1 cupblack chickpeas (soaked overnight)
1/4 cupsoaked rice
3/4 cupwater
2 tablespoonsbutter/ oil to make dosa
1 teaspoonsambar masala
50 gramgrated paneer
1onion finely chopped
1 tablespoonsgrated beetroot
1carrot grated
1 tablespoonsfresh coriander finely chopped
To make tomato chutney
2 tspOil
1 tspCumin Seeds (Jeera)
1 tbspSkinless Lentils (Urad Dal)
1 tbspBengal Gram Split (Chana Dal)
1 PinchAsafoetida Powder (Hing)
1small chopped Onion (optional)
1Dry Red Chillies
2medium chopped Tomatoes
1/4Salt as per taste
1 tbspWater (as required)
1 tspTamarind Pulp (Imli Pulp)
1 tbspfreshly grated Coconut
1small piece of Jaggery
1-2 tspOil
1 tspSkinless Lentils (Urad Dal)
1 tspMustard Seeds (Rai)
5-6Curry Leaves

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Steps

7 hours + 30 minutes

1

Blend soaked Kala Chana and soaked Rice with 3/4 cup Water until thick. Transfer to a bowl, add Salt to taste, mix well, and set aside.
2

Heat 2 tsp Oil, add 1 tsp Jeera, 1 tbsp Urad Dal, and 1 tbsp Chana Dal; roast until golden.Add a pinch of Hing, chopped Onion, Dry Red Chillies, and cook until onions are soft.Add chopped Tomatoes, Salt to taste, a little Water, 2 tsp Tamarind Pulp, and cook covered for 5 min.
3

Stir in freshly chopped Coconut, a small piece of Jaggery, and cook until tomatoes are tender.Let it cool, then blend into a smooth chutney.Heat 1-2 tsp Oil, add 1 tsp Urad Dal, 1 tsp Rai, and let it crackle. Add Curry Leaves, pour this tempering over the chutney.
4

Heat a pan, add a drop of Oil, spread a ladleful of batter into a thin circle.Drizzle some Oil around the edges, cook on high heat until crispy.
5

Sprinkle Sambar Masala, grated Paneer, finely chopped Onion, carrot, beetroot and Coriander.
6

Fold the dosa and transfer to a serving plate with tangy tomato chutney.