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Ingredients For Batter :
3 cup raw rice (chawal)
1 cup urad dal (split black lentils)
1 cup poha (flatten rice)
1 tsp fenugreek seeds (methi dana)
2 Cup Water
Ghee/ Butter/ Oil for greasing and cooking

1. Wash and soak the raw rice, urad dal, poha and Methi Dana for 5 hours and drain well.
2. Combine the rice, urad dal, poha, methi dana and blend in a mixer to a smooth paste using enough water to get a batter of thick pouring consistency.
3. Mix well.
4. Heat a non-stick tava (griddle) and grease it lightly using ghee.
5. Sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth.
6. Pour a ladleful of the batter on it and spread it in a circular motion to make a thin circle.
7. Smear a little ghee over it and along the edges and cook on a high flame till the dosa turns brown in colour and crisp.
8. Fold over to make a semi-circle or a roll.

For jini dosa masala:
Ingredients:
• Butter 1 tbsp
• Pizza Sauce 1 tsp
• Onions 1/4 Cup (chopped)
• Capsicum 1/4 Cup cup (chopped)
• Boiled Sweet Corn 1/4 Cup
• Tomatoes 1/4 Cup (chopped)
• Ketchup 2 tsp
• Mozzarella Cheese 1/4 Cup
• Oregano 1 tsp
• Chilli Flakes 1/2 tsp
• Cabbage 1 cup (shredded or chopped)
• Schezwan chutney 4 tbsp

Method:
• Set a dosa tawa on high heat and let it heat nicely, adjust the temperature of the tawa by sprinkling some water on to it, once the tawa gets hot enough put a spoonful of the dosa batter on the tawa and start moving the spoon in a circular motion outward to form a dosa, spread the batter evenly and make a thin layer.
• Lower the flame and add the masala as required and spread it evenly across the dosa.
• Further grate processed cheese on dosa
• Once the dosa get cooked, remove it and transfer it onto a chopping board or a plate and cut it into thick strips and roll it.
• Your jinni dosa is ready.
• Grate some cheese on top of it while serving and serve with coconut chutney and schezwan chutney.

For Noodle dosa masala:
Ingredients:
• Butter 1 tbsp
• Boiled Maggie 1 cup
• Onions 1/4 Cup (chopped)
• Capsicum 1/4 Cup cup (chopped)
• Carrot 1/4 cup (Grated)
• Boiled Sweet Corn 1/4 Cup
• Soya Sauce 1/2 tsp
• Ketchup 1 tsp
• Maggi Masala (Taste Maker) 1 Packet
• Chilli Flakes 1/2 tsp
• Mozzarella Cheese 1/4 Cup
• Salt as per Taste

Method:
• Set a dosa tawa on high heat and let it heat nicely, adjust the temperature of the tawa by sprinkling some water on to it, once the tawa gets hot enough put a spoonful of the dosa batter on the tawa and start moving the spoon in a circular motion outward to form a dosa, spread the batter evenly and make a thin layer.
• Lower the flame and add the masala as specified above and spread it evenly across the dosa.
• Further grate processed cheese on dosa
• Once the dosa get cooked, remove it and transfer it onto a chopping board or a plate.
• Your Maggi/ Noodle dosa is ready.

Masala Dosa:
For aloo masala
Oil - 1 tbsp
Sarso - 1 tsp
Curry leaves - 2 sprig
Adrak - ½ inch
Hari Mirchi - 2-3
Onion - sliced
Haldi - ½ tsp
Boiled Aloo - 5
Red Chilli Powder - 1 tsp
Salt - to taste
Dhaniya Fresh - 1 tbsp

Namak- as per taste
Oil - to roast dosas

Method:
• Set a dosa tawa on high heat and let it heat nicely, adjust the temperature of the tawa by sprinkling some water on to it, once the tawa gets hot enough put a spoonful of the dosa batter on the tawa and start moving the spoon in a circular motion outward to form a dosa, spread the batter evenly and make a thin layer.
• Lower the flame and add Potatoe Masala and spread it evenly across the dosa.
• Once the dosa get cooked, remove it and transfer it onto a chopping board or a plate.
• Now Masala dosa is ready to serve.