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Sprouted Kala Channa and Oats Dosa Recipe

Sprouted Kala Channa and Oats Dosa is a popular Indian Breakfast
Author :
On :
Monday, 17 July, 2017
Category :
Vegetarian Recipe
Course :
Breakfast Recipe
Cuisine :
Indian Recipe
Technique :
Shallow-Fried Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 1.5 cups - Sprouted kala Channa
  • 1.5 cups - Brown Rice
  • 1/2 cup - Parboiled Rice
  • 1/2 cup - rolled oats
  • 1 cup - Urad Dal
  • 1/2 tsp - Fenugreek seeds
  • Salt
  • How to Make Sprouted Kala Channa and Oats Dosa:

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


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