CHANNA CHOLE DOSA
250 grams kabuli channa, 50 grams, 50 grams tomatoes,
1/2 tbsp. chaat masala, 2 tbsp.
Ghee , salt ,
3-4 cup water.
For the Masala:
1 tbsp. pomegranate seeds, 1/2 tbsp. cumin seeds,
1 tbsp. coriander seeds, 2 pieces cinnamon,
3 cloves, 5 pepper corns,
3 red Kashmiri chilies, 3 big cardamoms.
For the Chutney:
1/4-cup mint leaves, 1 small piece,
1 green chilly, 1 small.
Soak channa in water for 12 hours. Boil water in pressure cooker. Add salt and drained channa. Pressure cook for 3 whistles and cook on low Heat ford 20 minutes. Remove and cool it.
Add tomatoes to warm water peel the skin and chop them.
For the chutney grind everything in mixture and prepare a paste.
In a frying pan roast all masala ingredients in a little ghee and then grind in the mixer.
Cut into big pieces. Fry in oil.
Heat ghee. Add tomatoes, chutney and roasted masala. Add boiled chana with water. Add fried and cilantro leaves. Mix well.
Make dosa and spread coconut chutney. In the center spread chole and serve warm.