Directions
Kala Chana Dosa
Ingredients
Black Chickpeas (काला चना) – ½ cup
Ginger, thin slices (अदरक) – 3nos (½ inch)
Green Chillies (हरि मिर्च) – 2 nos
Garlic cloves (लहसुन) – 6-7 nos
Cumin (जीरा) – 1 tsp
Salt (नमक) – to taste
Coriander Leaves (ताज़ा धनिया) – handful
Semolina (सूजी) – ½ cup
Curd (दही) – ¼ cup
Curry Leaves (कड़ी पत्ता) – a sprig
Water (पानी) – 1 cup
Oil – to cook
For Dahi Chutney
Garlic cloves (लहसुन) – 5 nos
Green Chillies (हरि मिर्च) – 2 nos
Salt (नमक) – a pinch
Cumin (जीरा) – 1 tsp
Mint leaves (पुदीना) – handful
Coriander Leaves (ताज़ा धनिया) – handful
Salt (नमक) – a pinch
Turmeric (हल्दी) – a pinch
Curd, thick (दही) – 1 cup
Cucumber, small (खीरा) – 1 no
Mustard Oil, optional (सरसों तेल) – 1 tbsp
Steps
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1
Done
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For the batter, soak chana overnight, and blend the soaked chana along with ginger, green chilli, garlic, jeera, salt, coriander leaves, sooji, dahi, curry leaves and water. The batter is ready. Heat a tawa over medium heat. You can lightly grease the surface with oil if needed. Pour a ladleful of the batter onto the centre of the skillet. Using the back of the ladle, spread the batter in a circular motion to form a thin dosa. Drizzle a little oil or ghee around the edges of the dosa and a bit on top. Cook until the bottom side becomes golden brown and crisp. Once the dosa is cooked, remove it from the tawa and serve hot with some Dahi Chutney! |
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2
Done
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For chutney, pound some garlic cloves, green chillies, cumin seeds, and salt on a grinding stone or mortar and pestle. You can even use a mixer grinder. Now, add some mint leaves, coriander leaves, a little salt and turmeric powder. Add this chutney mix to 1 cup of dahi and add grated cucumber and some mustard oil. Mix them well. Dahi chutney is ready! |
