Hi-Protein Kala Channa Dosa | मिनटों में बनाओ प्रोटीन से भरपूर डोसा | Dahi Ki Chutney | Kunal Kapur

Chef Kunal Kapur Paneer & Dairy 40 Mins 4 Servings 2.3M views Aug 31, 2023

Kala Chana is a powerhouse of protein and what's better than giving it a delicious twist with Dosa! Deliciousness and health packed in a #Dosa are all we need sometimes. Here's a recipe I'm sure y'all gonna love. And this one comes with a spicy surprise - Dahi ki Chutney. So try it out today. Kala Chana Dosa

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

Main 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

Step-by-Step Cooking Instructions

1
- For the batter, soak chana overnight, and blend the soaked chana along with ginger, green chili, 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 center 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 hot with some Dahi Chutney!
6
- For chutney mix, pound some garlic cloves, green chilies, 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.
7
- Add this chutney mix to 1 cup of dahi and add grated cucumber and some mustard oil. Mix them well. Dahi chutney is ready!

Chef Kunal's Pro Secret Tip

Always soak fresh paneer cubes in warm, lightly salted water for 10 minutes before cooking. If pan-frying paneer, do so for no more than 60–90 seconds per side on medium-high heat to preserve its velvety, melt-in-the-mouth texture and prevent rubberiness.

Recipe FAQs & Expert Advice

How long can I store leftover Hi-Protein Kala Channa Dosa?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Substitute paneer with extra-firm pressed tofu or roasted plant-based paneer alternatives. Replace dairy butter/ghee with mustard oil, coconut oil, or refined groundnut oil.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.