Oats Dosa
Oats Dosa — crisped to golden brown perfection, this healthy dosa is a super simple breakfast that’s both nutritious and easy on the stomach! Made with two types of lentils and steel cut oats as the main base, pair this with roasted red pepper chutney, podi powder, sambhar or fresh coconut chutney for the ultimate start to your morning!
Ingredients
- 2 cup steel cut oats
- 1 cup white urad dal (split matpe beans)
- 4 tbsp chana dal (yellow split chickpeas lentils)
- 2 tsp fenugreek seeds (methi dana)
- water , as needed
- salt , to taste
- ghee , or oil for cooking
Instructions
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Wash the oats, white urad dal, and chana dal under cold water 3-4 times until the water runs clear. Then soak them in water with fenugreek seeds for 3-4 hours covered.
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After soaking, drain the water and transfer it to a blender. Now blend it to a pancake batter consistency. Slowly add water as needed to get the desired consistency. Mix in the salt.
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Transfer the batter into a large pot and cover it with a plate. Let sit overnight or for 8-10 hours in a warm place to ferment. The batter should have doubled in size and will be airy and fluffy. Mix the batter gently, without disturbing the air that’s formed. Adjust the salt to your taste and adjust the consistency by taking smaller portions out. From this batter you can make idli too!
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To make the dosa, heat a tawa or griddle for a minute. sprinkle a few drops of water and wipe the pan with a cloth. Then, pour the batter with a ladle and spread it into a thin round layer by making circular motions. Instead of a ladle, you can also use the bottom of a steel bowl.
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Drizzle some ghee or oil around the edges of the dosa and allow it to cook on medium heat for a few minutes until crispy and golden brown. Fold it in half and enjoy with some potato filling, roasted red pepper chutney, coconut chutney and sambhar!
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To make more dosas, sprinkle some water and wipe the pan with a cloth. Reduce the heat to low and follow the same steps.