By Sushmita Sengupta
Dosa is an Indian crepe that is made with a variety of batters, this one made by chana dal comes packed with protein and comfort.
– 2 cups - Black Chickpeas (soak for 10 hours) – 1⁄2 cup - Raw Rice (soak for 3 hours) – 3 - Dry Red Chillies – 1⁄2 tsp - Cumin Seeds – 1 tsp - Coriander Seeds – 2-inch size - Tamarind – 1⁄4 tsp - Turmeric Powder
– 1 cup - Finely Chopped Onion – 2 tbsp - Finely Chopped Ginger – 1⁄2 cup - Chopped Coriander Leaves – 5 tsp - Ghee – Salt according to your preferred taste
In a grinding jar take 2 cups black chickpeas (soaked for 10 hours), half cup raw rice (soaked for 3 hours), 1 onion, 3 dry red chillies, cumin seeds, coriander seed, tamarind, turmeric powder, salt with the required amount of water and grind it into a fine batter.
Transfer the batter in container, add water to adjust consistency, it should not be too thick or too thin.
Heat a tawa, spread the batter evenly starting from centre in circular motion.
Garnish with chopped coriander leaves, minced ginger and chopped onions on top, gently press with a spatula.
Add ghee on top, cook till crisp. Serve hot with chutney
One of the most commonly consumed shapes of pasta in India, penne is a favourite to make in a spicy arrabiata sauce or creamy pesto sauce.