Knowing the health benefits of oats in our diet, I frequently buy instant oatmeal boxes from Costco that serves up a quick breakfast on some busy mornings when I don’t have time to prepare hot breakfast. However, we always finish up the flavored packets but the original ones invariably get left behind ..like we have both made up our minds to not eat those. I used a packet of the original oats in these Healthy Laddoos recently but still have few more packets left that I wanted to use up before the "Best If Used By" date.
Since I never get bored from eating dosas at home or even in restaurants, I thought of putting these oat packets to good use by making oats dosa for dinner last week. The inspiration for this dosa comes from this Blog but I made a few changes to the original recipe. I believe there is something in the oats that aids in the fermentation process because the batter fermented really well and the dosas were very light and crispy. Besides, the addition of oats makes these dosas very healthy. I actually made a masala oats dosa by spreading some potato masala on the dosa. Served it with this delicious Ridge Gourd Peel Chutney and Doodhi Methi sambar for an extremely satisfying weeknight dinner.
Since I never get bored from eating dosas at home or even in restaurants, I thought of putting these oat packets to good use by making oats dosa for dinner last week. The inspiration for this dosa comes from this Blog but I made a few changes to the original recipe. I believe there is something in the oats that aids in the fermentation process because the batter fermented really well and the dosas were very light and crispy. Besides, the addition of oats makes these dosas very healthy. I actually made a masala oats dosa by spreading some potato masala on the dosa. Served it with this delicious Ridge Gourd Peel Chutney and Doodhi Methi sambar for an extremely satisfying weeknight dinner.
Ingredients -
1/2 cup regular rice
1/2 cup boiled rice/ ukda tandool
1/2 cup urad dal
4 instant oatmeal packets (@ 11/2 cups)
1 tsp methi/ fenugreek seeds
1/4 cup cooked rice
salt to taste
Method -
1. Soak the rice and urad dal and methi seeds separately in water overnight or 5-6 hrs.
2. Soak oats in water @ 30 -40 mins before grinding.
2. Grind everything to a smooth paste along with the cooked rice like regular dosa batter.
3. Mix the batter well and leave it in a warm place for fermentation.
4. Add salt to the fermented batter.
5. Heat your dosa pan/ griddle and grease it with some oil when hot.
6. Pour the dosa batter on the pan with the help of your ladle and spread it in circular motion starting from the center to form a thin dosa.
7. Put some oil on and around the edges of the dosa and cook the dosa until golden brown.
6. Pour the dosa batter on the pan with the help of your ladle and spread it in circular motion starting from the center to form a thin dosa.
7. Put some oil on and around the edges of the dosa and cook the dosa until golden brown.
This is another entry for Nupur's 'BB4- What's Lurking in the kitchen' event. I'm truly grateful to Nupur for hosting this great event. By participating in this event, I not only discovered some great blogs but also used up many ingredients lurking in my kitchen by trying out new recipes. Though I was only able to send in a few entries (that met all the requirements), I certainly used up quite a few ingredients from my pantry that were nearing the expiry date.
Posts
