Soak Sama rice and sago seperately in water for 5-6 hours.
Grind together with enough water and make smooth batter.
Add sindhav salt, cumin seeds, crushed green chillies, chopped curry leaves and coriander leaves. Mix well.
Add enough water and make batter of pouring consistency like rawa dosa.
Heat nonstick tawa, sprinkle little water over it.
When water evaporates, pour batter with big spoon or katori from some height.
Apply ghee or oil at the edges and allow it to cook till golden brown.
Flip it and cook other side for few seconds.
Crispy dosa is ready. Enjoy with potato bhaji, chutney and peanut amti.
In a pan heat oil, add cumin seeds
Add chopped green chillies and curry leaves.
Add boiled and chopped potatoes. Add sindhav salt, sugar and lemon juice. Mix well. Add chopped coriander leaves and pomegranate seeds. Bhaji is ready.
For coconut chutney:- grind coriander leaves, green chilli with curd and dessicated coconut powder and little water. Add salt, sugar and black pepper powder. Make tadka of oil and cumin seeds. Pour into chutney. Mix well.
Grind peanut powder with little water and make paste.
In a pan heat ghee. Add cumin seeds
Add peanut paste and enough water.
Add sindhav salt, red chilli powder, tamarind water and jaggery.
Mix well and allow it to boil. Cook till get desired consistency.
