Sprouted Kala Channa and Oats Dosa

Recipe by
Total Time:
4-6 hours
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

Take a look at more Breakfast Recipes. You may also want to try Healthy Idli Sambar, Best Papputu, Easy Spinach Parathas

Rate This Recipe


How to Make Sprouted Kala Channa and Oats Dosa

  • Soak the brown rice and parboiled rice together for 4 hours.
  • Wash and soak the urad dal and fenugreek seeds alone for 4 hours too.
  • Soak the rolled oats for an hour.
  • Grind the soaked urad dal and fenugreek seeds as a smooth paste.
  • Grind again the sprouted chickpeas along with soaked brown rice, soaked oats and par boiled rice with water until bit coarse paste.
  • Mix the smooth urad dal batter along with bit coarse chickpeas-rice batter with enough salt. Let them sit overnight for fermentation.
  • Heat a non-stick pan. Pour a ladle of this sprouted kala channa batter. Spread it as dosa, drizzle few drops of oil.
  • Cook on both sides until they get well cooked. Serve hot with spicy coconut chutney.
  • Recipe courtesy: Priya Easy N Tasty Recipes