Bun dosa and coconut chutney for breakfast

A soft and fluffy bun dosa for breakfast and coconut chutney. Let's check out the recipe. 

Ingredients for the bun dosa
1 ½ cup white rice/dosa rice
½ tsp fenugreek
¾ cup flattened rice
¾ cup grated coconut
A pinch of baking soda (optional)
1 tsp oil
¼ tsp mustard
½ tsp urad dal
2 Ginger and green chilli
Chopped curry leaves
Salt to taste
Preparation
Soak white rice along with fenugreek for 6 hours
After rinsing it well, add flattened rice, grated coconut and grind it well to make the batter
The consistency should be as good as an idli batter
Add salt and stir it well and leave it for fermenting overnight for 8 hours
After fermenting, stir it well. Optionally add baking soda if the weather is cold. Heat oil in a pan and fry mustard and urad dal
Add ginger, green chillies and chopped curry leaves and saute for a while
Add this mixture to the batter. Heat a dosa pan and pour a spoonful of flour in the middle. Do not spread
Pour a pinch of oil around and cover and cook. Cook the top and flip, then cook the other side

Ingredients for coconut chutney
1 small cup of grated coconut
½ tomato
3 red chillies
2 cloves garlic
½ onion
Curry leaves
1 ½ tbsp roasted gram
1 tsp oil
¼ tsp mustard
½ tsp urad dal
Preparation

Crush the ingredients 1 to 6 in a mixer
Add roasted gram, salt and some water and grind it well
Transfer to a bowl, add some water and mix well
Heat oil in a pan and fry mustard, urad dal and curry leaves and add this to the chutney.