Sprouted Kala Channa and Oats Dosa

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

Take a look at more Breakfast Recipes. You may also want to try Easy Bran Muffins, Stuffed Mushrooms on Toast, Savoury Meringue Slices, Cheddar Cheese Bake

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  • 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

  • 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