Elevate your dosa experience with chef Kunal Kapoor's kala chana dosa recipe, featuring black chickpeas for added protein. It takes just 30 minutes to prepare. Dosa is one of the most wholesome South Indian dishes that can be enjoyed any time of day, whether for breakfast, lunch, or dinner. What if you could elevate the dish by adding protein using kala chana, or black chickpeas? Enjoy Chef Kunal Kapur's delicious kala chana dosa. (Kunal Kapoor)Also Read | Chef Sanjeev Kapoor’s paneer moong toast is the crispy high-protein snack you need for chai-time cravings; see recipeOn May 29, chef Kunal Kapoor shared his unique and delicious recipe for kala chana dosa. He posted the recipe with the caption, “A perfectly crisp kala chana dosa is wholesome comfort at its best.” Here's how to make kala chana dosa and the ingredients needed: Time needed: 30 minutesServes: Six peopleIngredientsFor kala chana dosaBlack chickpeas – ½ cupGinger, thin slices – Three nos (½ inch)Green chillies – Two nosGarlic cloves – Six to sevenCumin – One tspSalt – to tasteCoriander leaves – handfulSemolina – ½ cupCurd – ¼ cupCurry leaves – a sprigWater – One cupOil – to cookFor dahi chutneyGarlic cloves – Five nosGreen chillies – Two nosSalt – a pinchCumin – 1 tspMint leaves – handfulCoriander leaves – handfulSalt – a pinchTurmeric – a pinchCurd, thick – One cupCucumber, small – One noMustard Oil, optional – One tbspAlso Read | Man's video washing Whole Farm chana with yellow dye sparks concern: Doctor explains health risk, if washing helpsMethodFor dosaFor the batter, soak chana overnight, then blend it with ginger, green chilli, garlic, jeera, salt, coriander leaves, sooji, dahi, curry leaves, and water. The batter is ready.Keep the batter at rest for at least 20 minutes.Heat a tawa over medium heat. You can lightly grease the surface with oil if needed. Pour a ladleful of the batter onto the centre of the skillet. Using the back of the ladle, spread the batter in a circular motion to form a thin dosa.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.Once the dosa is cooked, remove it from the tawa and serve it hot with some dahi chutney.For dahi chutneyFor chutney, pound garlic cloves, green chillies, cumin seeds, and salt in a mortar and pestle or a grinding stone. You can even use a mixer grinder. Now, add some mint leaves, coriander leaves, a little salt and turmeric powder.Add this chutney mix to 1 cup of dahi, and add grated cucumber and some mustard oil. Mix them well. Serve the dahi chutney with dosa. Note to readers: This report is based on user-generated content from social media. Krishna Priya Pallavi is a journalist with over 9 years of experience, covering health, fashion, pop culture, travel, wellness, entertainment, festivals, mental health, art, decor, fitness, and sex and relationships. She is an alumna of the Indian Institute of Mass Communication (IIMC), Dhenkanal, and holds an undergraduate degree in Journalism and Mass Communication from Guru Gobind Singh Indraprastha University, Delhi. Her strong academic foundation informs her analytical and detail-oriented approach to storytelling, helping her uncover stories where none seem to exist.