First soak the kabuli chana for 8 hours and pressure cook for 8 whistles and keep aside.

Now take a mixy jar add the boiled and cooled kabuli chana. Followed by pudina leaves jeera salt green chilli and grind it to a fine paste. Adding kabuli chana gives texture to the chutney but does not make too much off a difference in taste.

Lastly transfer to a bowl and add lime juice and serve with dosa idli or roti.