Skip to main content

Oats Masala Dosa

oats masala dosa
Masala Dosa is the most loved breakfast in my family.  Oats Masala Dosa is our new favorite.  We all know that Oats is a healthier grain than rice.  But for these dosas to turn crisp, some rice is definitely required.  After a few trials and errors, I came up with this recipe for a crispy and healthy Masala Dosa with Oats.

Ingredients:
Oats - 1/2 cup
Idli Rice or Medium Grain Rice - 1/2 cup
Urad Dal/Split Black Gram - 1/4 cup
Toor Dal/Split Pigeon Peas - 1 tbsp
Fenugreek/Methi Seeds - 1 tsp
Salt
Oil

How to prepare Oats Masala Dosa:
  • Soak rice, urad dal, toor dal and methi seeds in water for 5 - 6 hours.  Methi Seeds impart a nice color to the dosas.
  • Washed the soaked rice and lentils well.  Grind soaked rice, lentils and oats to a smooth paste.  I used instant oats, any rolled oats would work fine for this recipe.  No need to soak oats.
  • Cover and let the batter ferment overnight.  Add little baking soda if you like, I did not.
oats dosa
  • Add salt and mix when you are ready to make dosas.  Heat a pan and spread a ladle full of batter evenly as thin as possible.  Drizzle little oil and roast both sides of the dosa till golden brown.
  • Serve Oats Masala Dosa with Potato/Aloo Bhaji and/or chutney and/or sambar.
Labels:

Comments

Post a Comment

Comments, Suggestions and Feedback are welcome.
Any comment with a Link/URL or any kind of promotion will not be published.

Popular posts from this blog

Indian Dal / Lentils

Lentils, known as Dal are a staple in an Indian diet, especially vegetarian. For me, dal is comfort food. 5 different dal varieties - Toor, Moong, Chana, Masoor and Urad are commonly used in Indian sweet and savory delicacies. You can cook dal with just one kind or a mix of two or more. I generally cook dal with 1:1 Toor and Moong dals. But then, we like Panchmel or Panchratna Dal too, which is made of all five. Most dal recipes have Toor dal as the primary ingredient. It is also known as Toovar or Arhar dal or Split Pigeon Peas . Some of our family favorite dal recipes are Dalitoy (Konkani Dal)  Tadka Dal Among all lentils, moong dal and masoor dal take lesser time to cook. Moong dal is also known as Split Green Gram or Split Mung Bean . Moong dal is also used in making sweet dishes like Mung Dal Kheer  Mung Dal Puranpoli Chana dal is also known as Split Bengal Gram or Split Chickpeas . Chana Dal takes a little more time to cook as compared to toor dal....
Post a Comment
Read more

Naval Kol Bhaji / Kohlrabi Stir-fry

Green Kohlrabi called as Navalkol in Marathi and Navilkosu in Kannada, belongs to the cabbage family.  My Mom used to make this stir fry very often.  Just like cabbage, this vegetable in available in two colors - green and purple.  I was quite hesitant about the purple one, as I haven't seen that back in India.  Anyway, I picked the green bulbs and Navalkohl Bhaji with Chana Dal was part of our healthy vegetarian meal today.
14 comments
Read more

Ricotta Cheese Pedha / Peda

Once or twice every week, my Dad used to get some treats on his way back home. Somedays it used to Kandi Pedha or Kesar Pedha. This is my attempt of making Indian Mithai at home. I might dare say, I was pretty successful. Touch Wood! Tasted and looked great! If you are a fan of milk sweets, do try this easy home made Kesar Pedha recipe made of Ricotta Cheese and milk powder. Ingredients: Ricotta Cheese (full fat) - 15 oz (about 400 gm) Milk Powder - 3/4 cup Whole Milk - 1/2 cup Sugar - 1/4 cup + 2 tbsp Ghee/Clarified Butter - 1 tbsp Green Cardamom/Elaichi - 2 pods Saffron/Kesar - few strands Pistachios/Pista - 3 How to make Pedha using Ricotta Cheese: Crush cardamom seeds and saffron in a mortar pestle to a fine powder. Finely chop or slice the pistachios or any other nuts of your choice. Heat ghee in a heavy bottom kadhai or pan. Add ricotta cheese and stir continuously. Stir until water from the cheese is evaporated and starts forming a lump. It will take about 15 - ...
10 comments
Read more