High Protein Kala Chana Dosa | No Rice, No Fermentation | Healthy Breakfast Recipe | Instant Chana Dosa
Looking for a healthy, high-protein breakfast? Try this Kala Chana Dosa made with soaked black chickpeas, suji, and curd. No rice, no fermentation, and packed with protein and fiber. Crispy, delicious, and perfect for breakfast, lunch, or dinner.
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Exact Measurements
Ingredients
* 1 cup (180 g) soaked black chickpeas (kala chana), soaked overnight
* ½ cup (80 g) semolina (suji)
* ½ cup (120 g) curd
* 3 garlic cloves
* 2 green chilies
* 2 tbsp fresh coriander leaves
* ½ tsp salt (or to taste)
* ½–¾ cup water (adjust as needed for a pourable batter)
* 1 tsp oil or ghee per dosa
Method
1. Soak the kala chana overnight and drain the water.
2. Add soaked kala chana, suji, curd, garlic, green chilies, coriander leaves, salt, and water to a mixer jar.
3. Grind until smooth to make a lump-free batter.
4. Rest the batter for 10–15 minutes so the suji absorbs the moisture.
5. Heat a non-stick or cast-iron tawa and lightly grease it.
6. Pour one ladle of batter and spread it into a thin dosa.
7. Drizzle a little oil or ghee around the edges.
8. Cook on medium heat until golden and crisp, then flip and cook for another 1–2 minutes.
9. Serve hot with coconut chutney, mint chutney, or sambar.
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