In a mixing jar, combine 1.5 cups of cooked rice, 1 cup of rava, 1 cup of curd, ¾ cup of water, salt, and ½ tsp of sugar. Grind until smooth. The consistency of the batter should be medium-thick and flowing.

Transfer the ground batter to a bowl and let it rest for 10-15 minutes.

The batter is now ready. Adjust the consistency by adding 1-2 tbsp of water if it's slightly thick, or 1-2 tbsp of rava if it's too thin.

Now, add ¼ tsp of baking soda and 1 tsp of lemon juice to the batter. Mix well.

Heat a tawa, sprinkle water, wipe it with a cloth, and cool down the temperature.

Take 1.5 ladles of batter, spread it on the tawa, and cook on medium-low flame.

Apply oil on the dosa and roast until crispy. Roll the dosa and serve hot.

For masala dosa, pour a ladle full of batter on a heated tawa, spread it thin, and cook.

When the upper surface becomes dry, add oil, chopped onion, capsicum, coriander leaves, red chilli powder, chaat masala, and black salt.

Fold it when crispy and serve hot with chutney.

In a mixer jar, combine ½ cup coconut pieces, ¼ cup peanuts, ¼ cup roasted chana dal, 2 chopped green chillies, 8-10 mint leaves, 10-15 curry leaves, ½ inch ginger, 1 piece tamarind, salt to taste, ¼ cup coriander leaves, and ¾ cup of water. Grind until smooth.

Transfer the chutney into a bowl.

For tempering, in a tadka pan, heat 1 tbsp oil, add 1 tsp mustard seeds, 1 tsp urad dal, some curry leaves, and 1 dry red chilli. Sauté and add the tempering to the chutney. Mix well.

Serve the green coconut chutney with instant dosa.