15 Beans and Oats Masala Dosa

15 Beans Oats Masala Dosa
As I have mentioned earlier, Dosas are quite regular at our home. We love them both for breakfast and lunch. I keep looking for new ways to introduce more protein rich beans in our diet. Today's dosa is made of 15 Beans which are easily available as dry 15 Beans or 16 Beans or 21 Beans Soup packet. And Oats made it more nutritious.
Let me tell you the different varieties of dry beans I used - Northern, Pinto, Large Lima, Yelloweye Bean, Garbanzo, Baby Lima, Green Split Pea, Kidney Bean, Cranberry Bean, Small White, Pink Bean, Small Red, Yellow Split Pea, Lentil, Navy, White Kidney Bean, Black Bean.

15 Beans - 1/2 cup
Oats - 1/4 cup
Medium Grain Rice - 1/4 cup
Fenugreek/Methi Seeds - 1/2 tsp

How to prepare 15 Beans and Oats Masala Dosa:
  • Soak beans, rice and methi seeds in 5 - 6 cups water for about 5 hours. Wash the soaked rice and beans well.
15 Beans Oats Dosa
  • Grind soaked beans and oats to a fine paste, adding water as required. 
  • I have used Quick/Instant Oats which do not require soaking. In case you are using regular oats, soak them for a few minutes if required. Fenugreek seeds add a nice aroma and impart a golden brown color to dosas.
  • For thin, crisp dosas, do not make the dosa batter too thick. For thick dosas, thick batter will work fine. Let the batter ferment overnight.
  • Add salt to the fermented batter and mix well.
  • Heat a flat castiron or nonstick pan. Lightly grease the pan with cooking spray or few drops of oil. Too much oil won't let you spread the batter too thin. Spread a ladle of batter in a circular pattern as thin as possible. Flip the dosa when the edges start turning brown and batter dries a little. For the dosa to turn more crisp, cook it at low heat for a couple more minutes.
  • You can also make vegetable topped Uttappas with a thick batter.
Serve 15 Beans and Oats Masala Dosa with Potato Bhaji and Coconut Chutney or a Dry Garlic Chutney.


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