February 23, 2014

Oats and Moong Dosa

Every once in a while, I like to try new things. Sometimes, it is an experiment driven by curiosity. At others, it is driven by need. This one was purely the former. I wanted to keep my standard dosa recipe proportions, but wanted to switch the ingredients. However, while it started off that way, the end result was driven by need. 

I wanted to use moong dal and oats. So I soaked dal and rolled oats. However, I think I used a little extra water to grind the batter. I added my secret ingredient to help bring the texture of my batter back to normal.

The result was a light, yet filling breakfast idea, with the flax seeds giving the dosa a nice texture.

1/2 cup Green Gram Dal (Moong Dal)
1 cup Rolled Oats
1 tbsp Flax Seeds, ground
Salt to taste

Soak the Green Gram Dal and rolled oats for at least 4 hours. Grind to a batter using water. Add the flax seeds towards the end. Add salt.

Heat a tawa and smear a little oil on it. Pour a ladleful of the batter on the tawa and quickly spread it around in a circular motion.

Add a few drops of oil around the dosa. Carefully remove the dosa from the pan after a couple of minutes and flip it around so the other side is cooked too.

Repeat with the remaining batter. I got 12 dosas from this batter.

Serve with any chutney or chutney podi of your choice.

This is the first time I'm trying to blog from my phone. Let's hope it works. If it does, I may just be able to blog more often.

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