Materials-
3 cups half-boiled polao rice 1 cup kalai pulses baking soda 1 teaspoon salt 1/2 teaspoon boiled sugar potatoes 1 cup boiled peas 1/2 cup chopped onion chopped as desired A pinch of coriander leaves and raw chilli powder, a pinch of hot spice powder, a pinch of oil
Preparation-
-Soak rice and pulses for 6 hours.
- Finely beat the rice and pulses or blend in a blender.
Mix salt, sugar and water in the mixture and keep it at normal temperature for another 7/8 hours. It will not be too thin, it will be like a cake cake.
-Heat oil and boil five cumin seeds or whole cumin seeds in it. Put onion in it. Add a little fried potatoes and peas. Keep frying with all the spices. When the raw feeling of spices is removed, sprinkle coriander leaves and green chillies and take it down.
- Now brush the oil in a non-stick pan and heat on low heat. When the oil is hot, pour one handful of dosa making mixture in the pot and spread it thinly and round with a spoon around the pot.
- The lower part of the dosa becomes light brown and the edges rise. In fact, it must be understood that the dosa has become. Put potato puree in between.
- Care must be taken while lifting the dosa. If you want, you can wrap it round or keep it straight. You can do three corners again.
-Every time you put the dosa mixture in the pot, wipe the pot with a cloth and brush with oil. Otherwise the dosa will get stuck and tear during lifting.
-Serve hot dosa with roasted pulses, vegetables, tamarind or olive chutney, coconut sweet chutney, mango pickle or yogurt.
Coconut chutney
Ingredients:
One cup of Kurano coconut,
One teaspoon ginger garlic,
A little salt,
Two green peppers,
2/3 coriander leaves,
A slice of lemon.
Method:
Except for the lemon, everything was finely chopped together and then it was mixed with lemon zest and then it became coconut chutney.
Mint leaf chutney
Ingredients:
3/4 atti mint leaf with data washed pataya bata or 5/6 teaspoon ready paste,
Tamarind to sour
Olives,
Raw mango,

One tablespoon of something like lemon or sour curd,
Amount of salt,
One tablespoon sugar,
One teaspoon ginger garlic paste,
One teaspoon bit of salt.
Method:
When everything was mixed together, it became chutney.
Olive chutney
Ingredients:
Cut 8/10 raw olives and take out the beech.
Take 3/4 cup of raw chilli paste or dried chilli powder in a pan and grind it in a bowl.

Salt as needed,
A teaspoon of sugar.
Method:
After mixing everything, it became chutney.
Yogurt chutney
Ingredients:
One cup of sour yogurt,
One tablespoon sugar,
A teaspoon of salt,

Two teaspoons of raw chilli paste or one teaspoon of dried chilli powder,
One teaspoon bit of salt.
You can also add a little mint leaves.
Method:
Mix everything and roll together. Take more or less the amount of ingredients according to the taste.
Instead of powdered dried chillies, you can grind whole dried chillies in a pan and grind them to taste and smell nice.
Serve fun crispy dosa with chutney of your collect
Pic collect by internet
I tried these recipes at home but some things are missing. I will fix them.