Bun Dosa:
Aval -1 cup
Idly rice-half cup
Urad dal-¼ cup
Salt-as per required
Carrot-1piece
Beetroot-half cup
Peas-1 cup
Onion-1 cup
Paneer-half cup
Garam masala-one spoon
Soak well-the following: up to 5 hours, Aval ,idli rice, urad dal.Grind well with the appropriate salt and add half a cup of curd to the mixture. Leave the batter for three hours.(Sometimes overnight stocking batter tastes delicious).
Cut the previously mentioned vegetables into tiny pieces.
Grate paneer and set it aside. After the battery has soaked well, it is ready to be poured into the pan. Pour the batter into the pan and distribute it gently. Dosa resembles uthappams. Then, distribute the vegetables and paneer. For added flavor, sprinkle a pinch of garam spice over the dosa.
Severe with chutney and sambar.
Aloo paratha:
Boiled aloo-one cup
Wheat flour -2cups
Oil -2 spoons
Salt-as per required
Kasthoori methi-1 spoon
Jeera-one pinch
Ginger garlic paste-one teaspoon
Chili and garam masala-1 teaspoon
In a medium-sized mixing basin, combine the wheat flour, oil, and salt, then knead in the jeera methi, ginger garlic paste, and species. Another method is to mix the aloo, ginger garlic paste, jeera, and Methi in a separate bowl. Making a little ball of wheat flour, stuff with the aloo mixture, then gently make the paratha using a little butter.