Chef Kunal Kapur has introduced a nutritious twist to the classic South Indian dosa by incorporating black chickpeas (kala chana) into the recipe. This dish not only boosts the protein content but also retains the beloved crispiness of traditional dosas. The recipe, which serves six people and takes about 30 minutes to prepare, begins with soaking 1/2 cup of black chickpeas overnight. The soaked chickpeas are then blended with ginger, green chillies, garlic, cumin, salt, coriander leaves, semolina, curd, curry leaves, and water to create a smooth batter. After resting for 20 minutes, the batter is spread thinly on a heated tawa, drizzled with oil, and cooked until golden brown. To accompany the dosa, a refreshing dahi chutney is prepared using garlic, mint, coriander, cucumber, and thick curd, providing a perfect balance to the dish. This innovative recipe not only enhances the nutritional value of dosa but also makes it a delightful option for any meal.