Categories: Dosa, Oats

Ingredients

• For The Dosa
• 1 cup quick cooking rolled oats
• 1/4 cup urad dal (split black lentils)
• 1/2 tsp salt
• For The Filling
• 1/2 tbsp oil
• 1/4 tsp mustard seeds ( rai / sarson)
• 1 slit green chilli
• 1/2 tbsp urad dal (split black lentils)
• 1/2 cup finely chopped onions
• 1/2 cup grated carrot
• 1/4 cup parboiled green peas
• 1/4 tbsp lemon juice
• salt to taste
• Other Ingredients
• 2 1/4 tsp oil for greasing and cooking

Directions

1. For the dosa batter

2. Combine the oats and urad dal and blend in a mixer to a fine powder.

3. Add 1¾ cups of water and salt and mix well to make a batter of pouring consistency. Cover and keep aside for 10 minutes.

4. For the filling

5. Heat the oil in a non-stick kadhai, and add the mustard seeds.

6. When the seeds crackle, add the green chilli and onions and sauté on a medium flame for a few seconds.

7. Add the carrots and green peas, mix well and sauté on a medium flame for another 4 to 5 minutes.

8. Add the lemon juice and salt, mix well and cook on a slow flame for 2 to 3 more minutes.

9. Divide the filling into 8 equal portions and keep aside.

10. How to proceed

11. Divide the batter into 8 equal portions and pour a portion of the batter, on the greased non-stick tava (griddle),tilt the tava so that the batter forms a thin layer to make 100 mm. (4”) dosas.

12. Smear ¼ tsp of oil over it and cook till the dosa turns light brown in colour.

13. When the sides brown evenly, put a potion of the filling and fold over into half.

14. Repeat with the remaining batter to make 7 more dosas.

15. Serve hot.

16. Handy tip:

17. When pouring the mixture, tawa should not be very hot. Once it is spread you could cook it on a high flame. Do not keep the batter for too long as it becomes more and more thick.

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