Brown Rice Dosa/ Uttappam

For Dosa Batter:
Wash and soak for 5 hrs 3 cups of Rice (2 cups brown rice+1cup white rice)
1 cup of urad dal

You can add fenugreek seeds and channa dal if required.
Adding 2 tablespoons of sago gives crisp dosas.
Grind them to smooth batter, add salt and let it ferment for 7-8 hrs or overnight.

Uttappam:
Onions chopped finely from: 5 onions
Green Chillies Paste from: 20 chillies
Coriander leaves finely chopped
Curry Leaves finely chopped
Salt
Mix all the above to dosa batter and make small uttappams. Alternatively, you can make small dosas and spread the onions over dosa.

Avarekalu Rotti

Ingredients:

Rice Flour: 2 cups
Skinned, cooked beans: 1/2 cup
Green chilli paste according to your spice levels
Onions, curry leaves, coriander leaves finely chopped according to taste
Jeera: 1 tsp
Salt to taste

How to make:

Mix all the ingredients with water to make dough. You should be able to make a firm ball out of the dough.
Grease the laminated paper with a teaspoon of oil. Take one orange sized dough and pat it evenly with your fingers to make a round. Pour a teaspoon of oil on the pat rotti and transfer it on a hot tava along with the paper with rotti facing tava and paper facing outside.
Remove the paper once the rotti is transferred on to the tava. Roast it on both sides. Serve with any chutney of your choice.