Chana Dosa Recipe

Cooking Directions

• STEP 1.Soak chickpeas and rice overnight, then grind them into a smooth batter.
• STEP 2.Ferment the batter for 6-8 hours.
• STEP 3.Heat a non-stick pan, pour a ladleful of batter, and spread it in a circular motion.
• STEP 4.Drizzle oil around the edges and cook until golden brown.
• STEP 5.Serve hot with coconut chutney and sambar.

Cooking Tips

• Make sure to soak the chickpeas and rice for at least 6 hours to get a smooth batter.
• Fermenting the batter for the right amount of time is crucial for the dosa's taste and texture.
• Use a non-stick pan to ensure the dosa doesn't stick to the surface.

Storage and Serving

• Chana dosa is best served hot and fresh.
• Leftover batter can be stored in the refrigerator for up to 2 days.
• Reheat the dosa on a hot pan or in a microwave before serving.