Chana Dosa with Tomato Kara Chutney

Step 1: Prepare Dosa Ingredients

In a large bowl, combine 1 cup of chickpeas, 1/2 cup of raw rice, and 1 tsp of fenugreek seeds.

Step 2: Wash and Soak

Add water and wash the ingredients thoroughly. Drain the water, then add fresh water to cover the ingredients. Let them soak for 8-10 hours.

Step 3: Grind Dosa Batter

After soaking, drain the ingredients and transfer them to a blender. Add 1 cup of water and blend. Scrape down the sides, add more water if required, and blend again until you have a fine, smooth paste.

Step 4: Ferment Dosa Batter

Pour the batter into a large bowl. Add 1/4 tsp of rock salt and mix well. Cover the bowl and let the batter ferment in a warm place for 8-9 hours.

Step 5: Start Chutney - Sauté

While the batter ferments, prepare the chutney. Heat 1 tbsp of oil in a pan. Add 1 chopped onion and sauté for a few seconds. Then, add 10 garlic cloves and continue to sauté.

Step 6: Cook Tomatoes for Chutney

Add 2 chopped tomatoes to the pan. Cook, stirring occasionally, until the tomatoes turn soft and mushy.

Step 7: Cool and Blend Chutney

Turn off the heat and allow the tomato-onion mixture to cool down completely. Once cool, transfer it to a blender and blend into a fine paste.

Step 8: Temper Chutney

In the same pan, heat the remaining 1 tbsp of oil. Add 1/2 tsp of mustard seeds and let them splutter. Pour the ground paste into the pan.

Step 9: Finish Chutney

Add 1-2 tbsp of water to the pan. Season with salt to taste, 1 tsp of chilli powder, and a pinch of sugar. Mix everything well. Finally, add 2 tbsp of chopped coriander leaves and give it a final mix. The chutney is ready.

Step 10: Prepare Dosa Batter for Cooking

After 8 hours of fermentation, uncover the batter. It should be light and airy. Mix it gently. Add water as needed to adjust the consistency to a pourable dosa batter.

Step 11: Cook the Chana Dosa

Heat a dosa tawa or a non-stick pan over medium-high heat. Once hot, pour one ladle of the batter in the center and spread it outwards in a circular motion to form a thin dosa.

Step 12: Crisp and Fold

Drizzle about 1 tsp of ghee or oil over the dosa. Cook until the bottom is golden brown and crisp. Fold the dosa in half.

Step 13: Serve

Remove the dosa from the pan and serve immediately with the prepared Tomato Kara Chutney.

• Soak the chickpeas and rice for at least 8 hours for a smooth batter.

• Fermenting the batter overnight enhances the flavor and texture of the dosa.

• Ensure the tawa is hot before pouring the batter for a crispy dosa.

• Add finely chopped onions, green chilies, and coriander leaves to the batter for an onion chana dosa.

• Replace ghee with oil for a vegan version.