Make this crispy, high-protein Kabuli Chana Jowar Dosa—perfect for weight loss and clean eating. Soak 2 glasses Kabuli chana and 1 glass jowar overnight, grind with green chilli, ginger, cumin, ajwain and salt to a smooth batter, and cook on one side for a golden, restaurant-style crisp. No rice, naturally gluten-free, and super filling—great for breakfast or dinner. Serve hot with your favorite chutney.
Why you’ll love it
High protein & fiber (chickpeas + jowar)
No rice, gluten-free, dosa stays crispy
Easy meal-prep friendly batter
Ingredients
Kabuli chana (chickpeas) – 2 glasses (soaked overnight)
Jowar (sorghum) – 1 glass (soaked overnight)
Green chilli – 2–3
Ginger – 1 inch
Cumin seeds (jeera) – 1 tsp
Ajwain – ½ tsp
Salt – to taste
Water – as required
(Optional) Oil/ghee to grease tawa
Preparation
1. Wash and soak Kabuli chana (2 glasses) and Jowar (1 glass) overnight.
2. Drain and grind with green chilli, ginger, cumin, ajwain, salt + little water to a smooth batter.
3. Heat tawa well. Pour and spread thin like dosa.
4. Drizzle a few drops of oil; cook on one side only until edges turn golden and the base is crispy.
5. Serve hot with chutney.