Step-by-Step Instructions

1. 1.Prepare Chickpeas

   Soak 1 cup of chickpeas (kala chana) overnight or for at least 8 hours. Drain the water and transfer the soaked chickpeas to a blender jar.

2. 2.Coarsely Grind Chickpeas

   Blend the soaked chickpeas without adding any water until they are coarsely ground. Scrape down the sides of the blender jar if needed.

3. 3.Add Spices and Curd

   To the coarsely ground chickpeas, add 3-4 green chilies, 1/2 tsp black pepper, 1/2 tsp cumin seeds, 1 tsp salt, 5-6 curry leaves, 1/4 cup coriander leaves, and 1 cup of curd. (Note: Ginger is mentioned in the text overlay but not explicitly shown being added. You may add a small piece of ginger if desired).

4. 4.Blend to a Fine Paste

   Blend all the ingredients until a relatively fine paste is formed.

5. 5.Add Semolina and Water

   Add 1 cup of semolina and 1 cup of water to the blender jar. Mix well with a spoon.

6. 6.Final Blend for Batter

   Blend again until a smooth dosa batter consistency is achieved. Pour the batter into a bowl.

7. 7.Cook the Dosa

   Heat a non-stick tawa (griddle) over medium heat. Once hot, pour one ladleful of batter onto the center of the tawa and spread it evenly in a circular motion to form a thin dosa.

8. 8.Add Ghee/Oil and Cook

   Drizzle a little ghee or oil around the edges and over the surface of the dosa. Cook for 2-3 minutes until the edges turn golden brown and crisp.

9. 9.Flip and Cook Other Side

   Carefully flip the dosa and cook for another 1-2 minutes until the other side is also cooked and lightly golden. Fold the dosa in half.

10. 10.Serve

    Remove the cooked dosa from the tawa and serve hot with coconut chutney or any preferred accompaniment. Repeat for the remaining batter.