Channa Dosa

Combine basan flour, water, eggs, and salt in a large mixing bowl, stirring until a smooth, thin batter forms with no lumps.

Finely chop the tomato, onion, green chilis, and coriander leaves, then fold them into the batter along with a pinch of turmeric, mixing evenly.

Heat a non-stick or cast-iron skillet over medium-high heat and lightly oil the surface.

Pour about ¼ cup of batter onto the center of the hot skillet, then immediately spread it outward in a thin, circular motion using the back of a ladle or spoon to create a thin crepe-like disc.

Cook the dosa for 2–3 minutes until the bottom is golden brown and set, then carefully flip it over.

Cook the other side for 1–2 minutes until light golden and crispy, then transfer to a serving plate.

Repeat the spreading and cooking process with the remaining batter, lightly oiling the skillet between each dosa as needed.

Serve the channa dosas warm with chutneys, sambar, or yogurt on the side.