Oats and Mung Bean Dosa

oats mung dosa
South Indian Dosa or Crepes made of whole mung beans, rice and oats. Mung Bean with its skin on is highly nutritious and provides more fiber.

Oats - 1/2 cup
Idli Rice or Medium Grain Rice - 1/2 cup
Mung Bean/Mung/Moog - 1/4 cup
Toor Dal/Split Pigeon Peas - 1 tbsp
Fenugreek/Methi Seeds - 1 tsp

How to prepare Oats and Mung Dosa:
  • Soak rice, mung beans, toor dal and methi seeds in water for 5 - 6 hours. Aromatic methi seeds impart a nice golden brown color to the dosas.
  • Wash the soaked rice and lentils well. Grind soaked rice, lentils and oats to a smooth paste. I used Quick Oats. No need to soak oats.
  • Cover and let the batter ferment overnight. You can also add 1/8 tsp baking soda if you like.
  • Add salt to the batter and mix when you are ready to make dosas. Heat a pan and grease the pan with few drops of oil or cooking spray. Do not add too much oil or else the dosas wont be thin. Spread a ladle full of batter evenly as thin as possible. Roast both sides till dosa turns golden brown and crisp.
Serve Oats Mung Dosa with Coconut Chutney, Potato Bhaji and Sambar.


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