Hi-Protein Kala Channa Dosa

By Kunal Kapur · 40 min

Ingredients

Instructions

1. Soak the black chickpeas overnight, then blend them with the ginger, green chillies, garlic, cumin, salt, coriander leaves, semolina, curd, curry leaves and water to make a smooth batter.
2. Let the batter rest for at least 20 minutes.
3. Heat a tawa over medium heat and lightly grease it with oil if needed. Pour a ladle of batter into the centre and spread it in circles with the back of the ladle to make a thin dosa.
4. Drizzle a little oil or ghee around the edges and over the top, and cook until the underside is golden brown and crisp.
5. Remove the dosa from the tawa and serve hot.
6. For the chutney, pound the garlic, green chillies, cumin and salt to a paste in a mortar or grind them in a mixer. Add the mint, coriander leaves, a pinch of salt and turmeric and mix again.
7. Add this paste to 1 cup of thick curd, along with the grated cucumber and 1 tablespoon of mustard oil if using, and mix well.

Summarized from Kunal Kapur's video. Watch it for the details.

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