For dosa

I used buckwheat flour, singhada flour, samak rice flour and amaranth flour-1/2 cup each
Made a batter by adding water to eat.

Batter shouldn’t be too thick or runny either
Add sendha namak to taste and prepare a lump-free batter.

Keep a non stick tawa for heating
Grease with little oil and then wipe it with kitchen towel.

Spread two ladles of batter in circular motion to make like dosa

Turn it when one side is done
Can use little more oil to avoid sticking

Serve hot with aloo or any chutney of your choice

For Masala aloo
Peel boiled aloo as per requirements

Cut of mash slightly.

Take oil in a pan
Add jeera & curry leaves.

Now add sendha namak, red chilli powder and coriander powder (we don’t use turmeric so I haven’t added it you can plus-minus masalas as per family traditions).

Add potatoes and green coriander leaves
Mix well everything and keep aside till dosas are prepared.

Serve yogurt with mint chutney and cucumber too.