Give dosa a protein twist with Chef Kunal Kapur's delicious kala chana dosa, dahi chutney recipe: Here's how to make it

Elevate your dosa experience with chef Kunal Kapoor's kala chana dosa recipe, featuring black chickpeas for added protein. It takes just 30 minutes to prepare.

Dosa is one of the most wholesome South Indian dishes that can be enjoyed any time of day, whether for breakfast, lunch, or dinner. What if you could elevate the dish by adding protein using kala chana, or black chickpeas?

Enjoy Chef Kunal Kapur's delicious kala chana dosa. (Kunal Kapoor)

On May 29, chef Kunal Kapoor shared his unique and delicious recipe for kala chana dosa. He posted the recipe with the caption, “A perfectly crisp kala chana dosa is wholesome comfort at its best.” Here's how to make kala chana dosa and the ingredients needed:

Time needed: 30 minutes

Serves: Six people

Ingredients

• For kala chana dosa

Black chickpeas – ½ cup

Ginger, thin slices – Three nos (½ inch)

Green chillies – Two nos

Garlic cloves – Six to seven

Cumin – One tsp

Salt – to taste

Coriander leaves – handful

Semolina – ½ cup

Curd – ¼ cup

Curry leaves – a sprig

Water – One cup

Oil – to cook

• For dahi chutney

Garlic cloves – Five nos

Green chillies – Two nos

Salt – a pinch

Cumin – 1 tsp

Mint leaves – handful

Coriander leaves – handful

Salt – a pinch

Turmeric – a pinch

Curd, thick – One cup

Cucumber, small – One no

Mustard Oil, optional – One tbsp

Method

• For dosa

1. For the batter, soak chana overnight, then blend it with ginger, green chilli, garlic, jeera, salt, coriander leaves, sooji, dahi, curry leaves, and water. The batter is ready.
2. Keep the batter at rest for at least 20 minutes.
3. 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.
4. 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.
5. Once the dosa is cooked, remove it from the tawa and serve it hot with some dahi chutney.

• For dahi chutney

1. For chutney, pound garlic cloves, green chillies, cumin seeds, and salt in a mortar and pestle or a grinding stone. You can even use a mixer grinder.
2. Now, add some mint leaves, coriander leaves, a little salt and turmeric powder.
3. Add this chutney mix to 1 cup of dahi, and add grated cucumber and some mustard oil. Mix them well. Serve the dahi chutney with dosa.

Note to readers: This report is based on user-generated content from social media.