Chane Usli is an Israeli company that produces chickpeas seasoned with spices and salt, which are then dried in the sun. They are sold in packages of three or six. The company also sells a variety of other products like hummus, falafel, and tahini.

Seasoned Chickpeas are a delicious and healthy snack that can be made in minutes. They are also gluten-free, vegetarian, and vegan. Read more in detail here: roasted chickpea recipes.

Hot, soft, well-cooked chickpeas with a spicy, sweet flavor and plenty of shredded coconut! After a pooja, prasadam is given boiling hot at temples in Udupi and Mangalore. And folks are waiting in line for this prasad. 😉 This will not happen with any other prasad. This dish’s fan base indicates how delicious it is. 

In Konkani, it’s known as chane usli. In Konkani, chano means chickpeas, and usli means stir fried. Here’s a recipe for temple chane usli for those days when you’re craving something sweet. 

Chane usli is also a healthy and tasty snack option. You’re going to enjoy this snack! Chickpeas are also high in protein, which is an additional benefit. Some people eat chane usli for breakfast with seasoned beaten rice (teek phovu). 

With large quantities of coconut oil, shredded coconut, and a flavorful spice, chane usli tastes excellent with black chickpeas or white chickpeas/kabuli chana.


  • 3/4 cup chickpeas (black or white)
  • 1/4 cup shredded fresh coconut
  • 1.5 teaspoons jaggery powder
  • 2 green chili peppers
  • 2 red dried chili peppers
  • 2 curry leaves (leaflets)
  • 1 tablespoon urad dal
  • mustard seeds, 1/2 teaspoon
  • 2 tblsp. coconut oil
  • asafoetida, a pinch (optional)
  • season with salt to taste

2 – 3 people

Time to prepare: 45 minutes

Method of Preparation:

1. Soak chickpeas overnight to speed up the cooking process.

2. Cook them in a pressure cooker with enough water until they are tender and cooked through.

Chickpeas that have been soaked overnight may require 3-4 whistles.

3. Drain the chickpeas and set them aside after they’ve been thoroughly cooked. 

Use the stock to create chickpea saaru if you used black chickpeas (chane saaru). 

4. In a wok, heat the oil and mustard seeds.

5. When they begin to sputter, add the urad dal and cook until it begins to brown.

6. Next, add sliced green chilies, dried red chilies split into bits, and curry leaves, and cook for a minute.

7. Finally, stir in a teaspoon of asafoetida powder, cooked chickpeas, powdered jaggery, fresh shredded coconut, and a sprinkle of salt.

8. Allow them to boil for 2-3 minutes, stirring occasionally to keep them from adhering to the wok’s bottom.

9. As a snack, serve chane usli hot. Serve them with seasoned beaten rice for breakfast (teek phovu). They’re also delicious after they’ve cooled down.

Tags: chane usli, chickpeas, GSB Konkani dish, vegan, vegetarian recipe, temple prasad, kadale, kadale usal, South Canara Konkani meal, Konkani cookery, GSB Konkani cuisine 

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