Jaisalmeri Chane

About Jaisalmeri Chane

Ingredients

• Chickpeas, boiled 150 gms
• Ghee 1 tbsp
• Cumin seeds 2 tsps
• Black cardamoms 2
• Cinnamon (dalchini) 1 inch
• Asafoetida 1 pinch
• Medium onion, chopped 1
• Garlic cloves, crushed 6
• Green chillies, chopped 4
• Salt to taste
• Yogurt 1 cup
• Gram flour (besan) 3 tbsps
• Cumin powder 1 tsp
• Garam masala powder 1 tsp
• Chana masala 2 tsps
• Chilli oil for garnishing
• Fresh coriander leaves, chopped for garnishing

How to Make Jaisalmeri Chane (Stepwise Photos)

Method

1. Heat ghee in a deep non-stick pan and add cumin seeds, black cardamom and cinnamon and saute.
2. Add asafoetida and onion and saute. Add garlic, green chillies and salt and saute till the onion becomes golden brown.
3. Take yogurt in a bowl, add gram flour and a little water and whisk till smooth. Add cumin powder, garam masala powder and chana masala and mix well. Add this mixture to the onion.
4. Add boiled chickpeas and cook till the gravy becomes thick.
5. Transfer into a serving bowl, garnish with chilli oil and coriander leaves and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps