OATS-LENTIL DOSA / OATS-ADAI
I am not quite sure that when my parantha lover family turned into the biggest dosa fans. All this happened gradually when I started to explore different variations of this amazing crepe. The crisp dosas are now our most favourites which are the result of experiments with different ingredients
This OATS-LENTIL DOSA or OATS-ADAI is a combination of different dals(lentils) and oats. Oats add the nutritive value to this protein packed crepe. I have skipped the rice this time and replaced them with oats, the most fiberous yet a glutton free grain which not only controls the blood sugar but also helps to lose the weight.
This dosa can be prepared instant but I had fermented the batter for a few hours. Fermentation results in a smooth batter and makes the dosas crispier. A few aromatics like ginger, both types of chillies and herbs like coriander and curry leaves add the flavour to it. I serve this dosa with the finely chopped onions which were dusted with some Idli Podi
Prep time – 6 hrs (soaking+fermentation time)
Cook time – 20-25 min
Course – Breakfast/ Main
Cuisine – South Indian
Author – Bharti Dhawan
ALL YOU NEED TO MAKE THE OATS-LENTIL DOSA
• Steal Cut Plain Oats – 1 cup /200 gms
• Chana Dal (split gram) – 1/2 cup /100 gms
• Split Moong Dal – 1/2 cup /100 gms
• Toor/Arhar Dal (pigeon pea) – 1/2 cup /100 gms
• Malka Masoor Dal/Red Lentil – 1/4 cup /50 gms
• Split Urad Dal/(Dhuli Urad) – 1/4 cup /50 gms
• Green chillies – 1-2
• Whole Red Chillies – 1-2
• Fresh Coriander Leaves – 1 small bunch
• Curry Leaves – 10-12
• Peeled and chopped ginger – 1-inch piece
• Oil or ghee – 3-4 tbsp
• Salt – to taste
• Sufficient Water For Soaking Dals and Oats
INGREDIENTS FOR THE TOPPING
• Finely chopped onions – 1 cup
• IDLI PODI /GUNPOWDER – 2 tsp
DIRECTIONS
1- Wash and soak dals for 3-4 hours
2- Soak oats separately for half an hour
3- Add soaked dals, oats, both the green leaves, ginger, both type of chillies with little water to a grinder and prepare a smooth batter
4- Transfer the batter to a vessel and keep for fermentation at a warm place
- I fermented the batter for 3-4 hours but you can make it instant by skipping the fermentation process
5- Now add salt and sufficient water to make a semi-thick batter of pouring consistency
6- Heat dosa tawa at high flame and sprinkle some oil and then water to cool it down. Wipe it with a kitchen towel
7- Next drop 1 tablespoon of batter in the centre Spread the batter in a circular motion. Reduce the flame to medium and let the dosa cook
8- Within a few minutes, the surface will become dry. Time to sprinkle some oil or ghee. The dosa will start to leave the sides
9- Spread some gunpowder coated onions and fold it to serve on the plate
10- You can serve OATS-LENTIL DOSA with SAMBHAR AND CHUTNEY
SOME MORE DOSA RECIPES
PESARATTU / GREEN MOONG DAL DOSA
