Kadale kaalu (chick peas) dosa

 

Ingredients 

Kadale kaalu (kala channa//brown chick peas)—1 cup

Raw rice (dosa rice or sona masoori)—1/4 cup

Jeera (jeerige//cumin seeds)—1 tablespoon 

Dry red chillies (ona menasina kayi//lal mirch)—4 to 5

Ginger (shunti//adarak)—small piece 

Asafoetida (hing//ingu)—1 teaspoon 

Karibevu (curry leaves//kadipatta)—handfull 

Kothambari soppu (coriander leaves//hara dhaniya)—handfull 

Salt—to taste 

Method 

Wash the Kadale kaalu and rice in water and soak in water for about 5 to 6 hours or overnight.

 Drain the water and rinse again.

Now transfer the drained Kadale kaalu and rice to a mixer grinder jar.

Add chillies,ginger,hing,karibevu,coriander leaves,salt,jeera and grind them to a smooth batter adding sufficient water.

The dosa batter must be thick yet must  be of pouring consistency.

Do not make the batter very thin ( runny).

Pour the batter into a bowl.

Heat a nonstick or iron tava on medium flame.

Grease a little.

Sprinkle little water,when water stops sizzling and evaporates,pour a laddle full of batter and spread it in circular motion.

(If you are making on nonstick pan,no need to sprinkle water)

Drizzle little oil and cook on medium flame covering with a lid.

Remove the dosa from ends when it turns brown.

You can flip and cook the other side also.(optional).

Serve the dosa with chutney or any curry of your choice.