It’s your favorite, crisp and savory South Indian staple, with a little twist!

Traditionally served for breakfast, dosa is a lentil and rice crepe that honestly can be enjoyed at any time of the day! Usually served alongside some coconut chutney and sambhar, it is one of those “feel good” Indian meals that is perfectly satisfying. High in protein, the masala stuffing here is made with curried mashed chickpeas and fragrant spices. Normally, dosa batter is fermented overnight to develop a more sour taste, but for the purposes of a quick and easy meal, and making it Paryushan friendly–here is a super easy recipe that can be made in less than 30 minutes (+soaking time)!

Chickpea Masala Dosa


Vegan, Jain, Paryushan-friendly, nut free, gluten free

Serves 3-4

Dosa Ingredients:

  • 1/2 cup split moong dal (soaked for at least 1-2 hours)
  • 1/2 cup urad dal, red lentils, quinoa, or rice (soaked for at least 1-2 hours)
  • 1-2 tsp salt, to taste
  • 1 tsp dried ginger
  • 1 tbsp dried curry leaves
  • 1/4 cup water

Dosa Directions:

  1. Add all ingredients to a high powered blender and blend until smooth batter. Add splashes of water as needed to achieve desired consistency (like pancake batter).
  2. To cook: On medium flame, scoop some batter into the center of a pan, and spread into a thin crepe with concentric spirals outward.
  3. Dizzle with olive oil. Cook dosa until just starting to brown and then flip and cook for 1 minute before folding and removing from heat.

Masala Filling Ingredients:

  • 2 cups chickpeas, slightly overcooked (*add a pinch of baking soda when pressure cooking to soften them up!)
  • 1/2 cup water
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp red chili
  • 1 tsp garam masala
  • 1 tsp dried ginger
  • Few dried curry leaves
  • Pinch of hing/asafoetida
  • 1/4 tsp turmeric
  • 1-2 tsp salt, to taste

Filling Directions:

  1. Temper all spices except salt and turmeric in oil until fragrant (2-3 minutes) on medium heat.
  2. In another pot, heat chickpeas with salt and water, and slightly mash the chickpeas. Cook until most water has been absorbed.
  3. Add your tempered spices to the chickpeas, turmeric, and salt to taste and sauté.
  4. Cook for 5-7 minutes, adding splashes of water as needed to deglaze the pan and keep the chickpeas soft.


  1. Scoop up some chickpea masala filling into the center of the dosa and roll or fold in half
  2. Serve hot off the stove alongside some coconut chutney or sambhar. For a quick sambhar hack, use the MTR Sambhar Powder to make a Paryushan friendly sambhar!

If you like this recipe and want to see more like it, be sure to subscribe to the blog and follow Pinki’s Palate on Instagram! I love seeing your creations, so tag @pinkispalate on Instagram if you make this recipe!

Posted by:Priyanka

I am a Board Certified Physician Assistant with a passion for helping others achieve their optimal health through a plant-based lifestyle. On this blog, I share simple recipes, wellness tips, and ways to practice compassionate living rooted in Jain values of non-violence, non-attachment, and non-absolutism.

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