A healthy and tasty breakfast is something you wouldn’t mind making, even if it takes a little longer time, isn’t it? Once you arrange the ingredients, making Oats Dosa is surprisingly simple and delightfully tasty.
- Oats – 1 cup
- Rice – 2 tbsp
- Suji/Cream of wheat – 2 tbsp
- Green chillies – 4
- Ginger – 1 tsp, grated
- Cumin seeds – ½ tsp
- Oil – for frying
- Onion – chopped, 2 tbsp
- Yogurt – 2 tbsp
- Coriander leaves – 2 tbsp
- Salt – to taste
- Water – to make batter
For coconut sauce–
- Coconut – grated, 6 tbsp
- Green chillies – chopped, 2-3
- Cumin seeds – 1/3 tsp
- Mustard seeds – 1/3 tsp
- Ginger – grated, 1 tsp
- Salt – to taste
- Soak rice in water for 2 hours.
- In another bowl, beat yogurt. Soak Oats in it and keep aside for 30 minutes. If you feel the need to add some water, add 1-2 tbsp but do not make the yogurt watery.
- Put the yogurt-coated Oats in a blender along with rice (drain the water), suji, green chillies, ginger, coriander leaves, salt and water. Just spin it once or twice, let it remain grainy and coarse.
- Pour the batter in a bowl. Put cumin seeds and onion, and add salt if needed. Make sure the final consistency is neither thick nor thin and it is just enough to glide on the pan easily.
- In a medium size frying pan, put a tsp of oil and heat it. Pour some batter, either directly from the bowl or with the help of a cup, to form a round shape. Use a ladle to spread it out, don’t make it thin, let it remain thick enough like tortilla or uttapam. Cover and cook in low heat for 2 minutes. Uncover and cook for another 2 minutes in medium heat. Flip over and cook uncovered for an additional 2 minutes or until your dosa is cooked.
- Repeat the same to make four Oats Dosas.
- To make coconut sauce, process coconut, green chillies, ginger and salt in a blender. Heat oil in a pan and temper with cumin and mustard seeds. Put the coconut sauce in a bowl, pour the spices and mix it. Adjust salt.
- Serve hot and enjoy every bite of the revamped Oats!
Yield: 2 servings
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