Chana Masala (with Dosa!)

by Cindy Yanasha Angulo in , , , , , , , ,

Classic flavors, easy to make, and really inexpensive too! My kinda meal! Tried making this for Meatless Monday & I'm really excited to have it be a regular on our list. Here's my take on it.  


Time: 40 mins  


Chana Masala: 

  • 1 can chickpeas 
  • 1 red onion  
  • 2 tomatoes (medium sized or 2 Roma tomatoes will work) 
  • 1 teaspoon ground cumin
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander  
  • 1 teaspoon chili powder  
  • 1 teaspoon ground turmeric  
  • 1 teaspoon Garam masala
  • 1 tablespoon dried methi leaves (fenugreek leaves)
  • 1 teaspoon ginger paste  
  • 2 garlic cloves, minced  
  • salt & pepper to taste  
  • 1 medium potato, diced into bite-sized pieces  
  • 2 tablespoons vegetable oil  


Tip: Indian grocery stores sell the batter already mixed in the refrigerator section. Easy peesy!  I've had it before and it's not bad!

  • 2 cups dry long grain rice (I used basmati) 
  • 1 cup dhal / split peas 
  • 1 tablespoon fenugreek seeds  
  • 1 teaspoon salt  


  1.  Cut the red onion & tomatoes in halves, then add them to a small pot & fill with enough water to cover everything. Add about 1 teaspoon of salt. Cover & bring to a boil. 
  2. Strain the chickpeas & toss with turmeric, then set them aside.  
  3. After 20 minutes, pour the onion, tomatoes & boiling liquid into a food processor & pulse until smooth.  
  4. Using about 2 tablespoon of vegetable oil, lightly fry the cumin seeds for a few seconds at the bottom of the pot. Careful not to put the heat too high or they will burn. Add in the other spices as well, stirring to combine. Just allow them to fry for 10-15 seconds. 
  5. Pour the mixture back into the pot, stirring it to combine with the spices & oil. Add in the fenugreek leaves, garlic & ginger paste as well. 
  6. After about 2 minutes, add the chickpeas & potatoes. Cover & let boil for another 15 minutes or until the potatoes are cooked through. 
  7. Serve with rice, naan or dosa!  

To make the dosa:

  1. Soak all of the ingredients except the salt in 4 cups water for at least 6 hours (preferably overnight). Then, pulse the mixture with the soaking liquid (add in the salt as well) in a food processor until slightly grainy but mostly smooth. The mixture should be fairly thick.
  2. Next, pour 1/2 cup of the batter in the middle of a non-stick pan. You can pour a little vegetable oil down before to ensure it won't stick.  
  3. Wait about 5 seconds before using the bottom of a ladle or large spoon to spread the batter around, in a circular motion. Careful not to press too hard or you'll break the dosa.  
  4. After about 30 seconds, you'll notice it start to crisp slightly around the edges. You can add about 1 teaspoon of vegetable oil on it & spread it around with a spatula. Do not flip it. 
  5. Add the chana masala in the middle of the dosa, then gently lift up one side over the mixture, then roll it over to completely close the dosa, sealing it with the other side. Use the spatula to lift it off the pan & transfer to a serving dish or plate.

Enjoy! We used a delicious tamarind & date chutney to go with ours.