For making Plain dosas: 1)Soak rice, black gram, Bengal gram and fenugreek seeds together overnight. For fermentation, keep it for 12 hours in summers and 24 hours in winters.

Grind them together in a grinder.

At the time of making, add salt and mix well. The batter should be of liquid consistency.

For making the masala: 1)Heat oil in a vessel.

Add mustard seeds, curry leaves followed by green chillies and ginger.

Add peas and paneer.

Add salt, red chilly powder & garam masala powder.

Finally, add chopped coriander leaves. Mix it well.

For making the peas and paneer dosas: 1)Heat µdosa tava¦ or µdosa kallu¦ and spread the batter over it. Make the dosas thin and crisp by using ghee or butter. Roast it from one side.

:-If there is any problem to spread dosas, then add 1 tbsp of semolina(rava) in the paste.

Spread peas and paneer masala in the middle and fold it in the desire shape.

:-Serve hot with Sambar and Chutney.

Makes: Enough for 18-20 Dosas.