Banana Dosa

Soak the rice, dal and fenugreek seeds for at least 5 to 6 hours.

Drain and grind to a fine paste.

Add a little warm water and salt. The dosa mixture should be like a thick white sauce. Keep aside for 5 to 6 hours.

Mash the bananas. Add to the dosa mixture. Add the green chillies and sugar.

Grease a non-stick frying pan with a little oil and heat.

Spread the mixture in small rounds about 50 mm. (2") diameter. Put a little ghee around the sides of the rounds and cook for a few minutes.

Turn and cook again.

Serve hot with chutney.