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Ingredients:
1 cup kala channa (black chickpeas), soaked overnight
coriander
1 cup Curd
1 cup Suji
1-inch ginger
2–3 green chilies
Black pepper
Jeera
Salt to taste
Water (as needed)
Oil for cooking

Instructions:

1. Soak kala channa overnight.
2. Drain and grind with Curd, Suji, coriander, ginger, green chilies, jeera, Black pepper, salt, and enough water to make a smooth batter (like regular dosa batter).
3. Let the batter rest for 15-20 minute(optional for light fermentation).
4. Heat a non-stick pan, pour a ladleful of batter, spread like dosa.
5. Drizzle oil, cook until golden brown, flip if needed.
6. Serve hot with chutney or sambar.