For the second day of Cooking from different authors with the same ingredient, and with a combo, gosh I know I did create a big mess here this time with the themes. I am breathless, simply thinking how much limitations I have imposed on this theme. Anyway I finally narrowed to the categories I need to make. I selected the combo Soup / Juice, Breakfast combo and Dessert. As per the category specific, it’s Breakfast combo and decided to make something with Dosas as it’s my favourite.
From the collection of books I have, I selected Tarla Dalal and decided to go backwards, hoping she has something with oats and a breakfast item. Worse was the dessert, so I thought I would select this dish before selecting one. Even for my exams I wouldn’t have struggled so hard. For days together the books were lying around the hall and my boys would flip through them and ask who the pictures belong to. The moment I say the names, they used to burst out laughing! I was thinking their punishment would be to make them eat what I make from those books with Oats. On hearing that, they were very clear that they won’t even tough it.
Anyway naturally they didn’t touch it. The Dosa variety I ended up turned out to be Fibre Rich and Diabetic friendly. So I have couple of more labels getting selected! Best part was that this variety is instant as the batter hardly needs fermentation. I ended up making it with my own twists, as the recipe calls for chaat masala. First was that I was offering oats, on top of it, I can’t expect my hubby dear to like Chaat on his dosa. There is only some extent of innovation of fusion he can accept, for that matter myself as well. So this recipe goes in for a change over.
Oats Masala Dosa
Preparation Time: 10 mins
Cooking Time: 25 mins
Makes 6 dosas
For The Dosa Batter
Quick cooking rolled oats – 1 cup
Urad dal (split black lentils) – 1/4 cup
Moong Dal powder – 2 tbsp (opt)
Salt to taste Red chili flakes – 1 tsp
For The Stuffing
Onions – 1 cup
Fresh Peas – 1/2 cup
Carrots, grated – 1/2 cup
Green chilli – 2 medium
Salt to taste
Red Chilli powder – 1/2 tsp
Curry powder – 1/2 tsp (opt) or else add coriander pw
Turmeric powder a pinch
Oil – 2 tsp
Potatos – 1 medium if required
Oil for making the Dosas
How to make the Oats Dosa
For the dosa batter
Dry roast both Urad dal and Oats separately blend in a mixer to a fine powder. Add moong dal if you want to add.
Transfer to a bowl, add enough water along with salt, red chili flakes and make a pouring consistency of batter. Cover and keep aside for 10 to 15 minutes.
For the stuffing
Heat the oil in a broad non-stick pan and add chopped onions, green chilli.
Sauté on a slow flame for 2 to 3 minutes, till the onions turn translucent.
Add the carrots and green peas, mix well and sauté on a medium flame for another 1 to 2 minutes.
Add the salt, spice powders, mix well and cook on a medium flame for 1 to 2 more minutes.
I ended up adding potatoes, so mix well and switch off and and keep aside.
How to proceed to make dosas
Heat a non-stick tawa, pour a spoonful of the batter on the tawa and move the spoon in a circular motion to make small round dosa.
Sprinkle few drops of oil around the edges and cook on a medium flame with a lid covered, till the dosa turns light brown in colour. Flip on the other side and cook well.
Place a portion of the stuffing in the centre of the dosa and fold over.
Repeat with the remaining batter and stuffing to make the remaining dosas.
Serve immediately with a chutney of your choice.
I ended up making the stuffing very spicy, so had to add potatoes to balance. Make small dosas so that it’s easy to handle and faster to cook.
Since I made this more of a south Indian style, I managed to get the crowd pleased. But I think with chaat masala you will end up with a different taste.
Do not keep the batter for too long as it becomes thicker making it difficult to spread.