Kala Chana Dosai | Kala Chana Idli | How to make Kala Chana Idli/Dosai Batter Recipe| Gluten Free and Vegan Recipe

Hi Supermoms,

With increasing lifestyle diseases and food allergies, many of us have been advised to take gluten free food. Good thing is, with rice being an integral part of our menu, the gluten free part is taken care of for breakfast and lunch. However, planning dinner menu or planning for packing a lunch box is always a challenge. The regular idli and dosai gets boring after a point. 

Well, for many of you who follow my blog, my instagram and youtube channels, know that I love experimenting with new ingredients. Here is something very interesting and yet tasty.

Presenting to you the Kala Chana Idlis and Dosais. 

It ticks all the boxes in terms of 

-Taste

-Health

-Ease with which you can prepare the batter. 

You can prepare either idli or dosai with this batter. You can pack the kala chana dosai for your kid's tiffin box too. 

Some lunch box ideas using this batter:

- you can add freshly grated vegetables to the batter and make coin/mini dosai

-you can temper the batter with roasted cashews or dry fruits of your choice and make mini idli

-you can make paniyaram with the kala chana batter, add vegetables of your choice (optional)

-you can make thin dosai and stuff it with either a vegetable filling or tofu/paneer filling, and make dosai pockets

Ideas are endless. Hope you will give some of them a try. Both kids and adults will love the taste of dosai and idlis.

 Kala Chana Dosai/ Idli Batter by Masterchefmom :

Ingredients:

2 cups Idli rice

1 cup Kala Chana ( soak Chana in enough water for 5-6 hrs )

1 dry red chilli

1.5 teaspoon sea salt to taste

Method:

For Grinding Kala Chana :

Remove the red chilli, drain excess water and add the kala chana to the jar of the mixer. Use 1/2 cup+1/4 cup water ( ideally, use the water used to soak  chana)

Grind it to a smooth batter. 

Transfer it to a wide vessel.

For Grinding Rice :

Drain the excess water and add it to the jar of the mixer, add 1/2 cup water and grind smoothly. 

Transfer it to the wide vessel ( pour over the the chana batter).

Important Note : Grind the rice and chana separately. 

Mix the chana and rice batter together with your hand or ladle along with salt . 

To make Kala Chana Idli :

Let it rest overnight or for 6-8 hrs. 

The batter would have fermented beautifully.

Dilute a little (if required) and make chana idlis.

To make Kala Chana Dosai:

 You can make dosai immediately after grinding and mixing the batter. 

Some Chef Tips:

1. Transfer the required quantity of batter into another vessel, dilute the dosai batter with another 1/4 cup of water and make dosai. 

2. If you want thinner dosai, dilute the batter further. 

Kala Chana Idli and Dosai are so tasty! Plus it is a great protein rich breakfast or dinner option especially for those who prefer gluten free and vegan meals.

Do try out this recipe and share your feedback with me.

Happy Cooking!

With love,

Masterchefmom