Serves 1
Directions
- 1Soak 1 cup of black chickpeas overnight.
- 2Add 2 cups of soaked black chickpeas to a bowl.
- 3Add 1/2 to 3/4 cup of semolina to the bowl.
- 4Add 1/2 cup of curd to the bowl.
- 5Add cilantro leaves with stem, green chili, and ginger to the bowl.
- 6Add 1 teaspoon of cumin seeds to the bowl.
- 7Add salt to taste to the bowl.
- 8Add water to the bowl to grind the mixture.
- 9Grind the ingredients well until it forms a smooth batter.
- 10Add Eno to the batter (optional, for crispiness) and mix gently with a splash of water.
- 11Ensure the batter consistency is free-flowing but not too runny.
- 12Heat a tawa (pan) thoroughly and pour a ladleful of batter onto it, spreading it in a circular motion to form the dosa.
- 13Add olive oil around the edges of the dosa.
- 14Cook until the base turns golden brown, indicating it's cooked.
- 15Serve the super healthy and crispy dosa.
Ingredients
- 2 cup black chickpea
- 0.5 cup Semolina
- 0.5 cup curd
- Cilantro leaves with stem
- Green chili
- ginger
- 1 tsp Cumin seeds
- to taste Salt
- to grind Water
- Eno
- Olive oil
Equipment
bowlpanspatula
Tips
- You can avoid Eno if you don't like crispy dosa.
- No need to boil black chickpea, just soak it overnight.
- Make sure the tawa is heated well before making dosa.
- You can add rice flour or oats flour instead of sooji.
Related recipes
Potato and Lentil Soup
Indian · Soup35m
Masala Bati
Indian · Soup
Homemade Cream of Chicken Soup Substitute
Indian · Soup10m
Qatari Mashkhool (المشخول القطري)
Indian · Soup
Aloo Palak Curry
Indian · Soup
Mixed Daal
Indian · Soup
Easy chicken curry
Indian · Soup
Butter Chicken
Indian · Soup
Sri Lankan Thosai and Jaffna Mutton Curry
Indian · Soup
BUTTER CHICKEN MAC N’ CHEESE
Indian · Soup
Butter chicken Kabsa
Indian · Soup
Instant Pot Keema Biryani
Indian · Soup