We eat them for breakfast or a weekend brunch along with some chutney and sometimes even eat plain with some masala chai. These chana dosas are similar to the south India Adai and pesarattu which are made with green gram or mung beans. Most times I just make a veggie filling and skip making the chutney. I have shared the recipe to make the stuffing as well. The chana dosa batter can be used to make crispy thin dosa or uthappam and are absolutely tasty with wholesome goodness of ghee & vegetables too. I have made these with white kabuli chana, the same ones we use for chana masala. But even black chana or even chana dal works good. If using chana dal or bengal gram you can reduce the soaking time to 3 to 4 hours.
Tips
- I have used 1:1 ratio rice: chickpeas, I have made with all possible proportions and even with no rice too. But this proportion is the best in terms of health, taste and crispness too. 2. Minimum Soaking time is overnight. This helps to digest these better without being left bloated. 3. Add the required amount of water while grinding. Do not thin down the batter once you are done with the blending. 4. I have used mixed vegetables for stuffing, you can use any veggies of your choice. 5. Chana dosa cannot be made thin like the plain dosa but they will be crispy. These chickpea crepes are best made immediately after blending the batter. Related Recipes
