May 24, 2012

Oats Doddak

I once blogged about how I could never understand people who ate the same stuff for breakfast every day. Rain or shine. That post was about a mango and melon smoothie. That was about 9-10 months ago. Since then oat and fruit smoothies have become a staple for breakfast. Even baby A loves the smoothies for breakfast. But sometimes he craves something savoury. I made this for him one morning and then ate the stuff for lunch. (If you are making this for children, omit the chillies or use a small portion of deseeded chillies.)
The use of oats in this doddak is a healthy twist in the tale. Oats keeps hunger pangs away longer thanks to its lower GI and is also full of fibre.

1 cup Oats, roasted and powdered
1 tbsp Semolina
1/4 cup Coconut, scraped
1/4 cup Coriander, chopped
2 Green chillies, chopped
1" piece Ginger, chopped
Salt to taste
Oil for frying

For the tempering:

1 tsp Oil
1/4 tsp Mustard Seeds
1/4 tsp Cumin Seeds
1/4 tsp Asafoetida
7-8 Curry Leaves

Prepare the tempering in a small kadhai and transfer the contents to a mixing bowl. Add the remaining ingredients except the oil and mix well using a little water. (Do not add too much water. The batter should not be watery.)

Pour the dough onto a hot griddle and spread it a little. Pour a few drops of oil on all sides. Make a slit in the centre using the spatula and pour a few drops into this slit.

Turn over and allow the other side to crispen as well. Serve with pitti chitni and toop or with plain butter.

1 comment:

Lubna Karim said...

That's new to me...would like to try it....