Ingredients:

• Sabudana – ¼ cup
• Sama Rice – ½ cup
• Boiled Potato – 1 (diced)
• Green Chilli – 3
• Ginger – 2-inch piece
• Curd – 2 tbsp
• Sendha Namak – To taste
• Water – 2 cups
• Cumin Seeds – A pinch
• Black Pepper Powder – A pinch
• Fresh Coriander – A handful
• Ghee – As required

Methods:

• Heat a pan and dry roast sabudana for 3-4 minutes, stirring continuously. Let it cool completely.
• Transfer the roasted sabudana to a mixer grinder along with sama rice, boiled potato, green chilli, ginger, curd, sendha namak, and water. Grind into a smooth batter.
• Pour the batter into a bowl, add cumin seeds, black pepper powder, and fresh coriander. Mix well and let it rest for 5-10 minutes.
• Heat a non-stick pan on medium heat (Avoid excess oil, just lightly grease with ghee).
• Pour a ladleful of batter and spread it in a circular motion like a dosa.
• Let it cook until golden brown on one side, then flip and cook for a few seconds.
• Serve hot with the healthy chutney.

For the Peanut-Coconut Chutney

Ingredients:

• Fresh Coriander – 1 cup
• resh Coconut – ½ cup (scraped)
• Roasted Peanuts – 1/3 cup
• Green Chilli – 3
• Ginger – 1-inch piece
• ⁠Lemon Juice – ½ a lemon
• ⁠Sendha Namak – To taste
• ⁠Water – As required
• ⁠Cumin Seeds – ½ tsp

Methods:

• Add fresh coriander, coconut, roasted peanuts, green chilli, ginger, lemon juice, sendha namak, cumin seeds, and ice cube to a mixer grinder.
• Blend into a fine paste, adding water as needed to adjust consistency.
• Transfer to a serving bowl and serve fresh with sabudana dosa.