A twist to Oats

After attending a wedding in the family, here I am this morning, staring at an empty fridge. Feasting on good food and good company for two continuous days does make you sorry to be back to normal life. But I guess, you can’t have too much of a good thing. So, back to my empty fridge and my empty stomach.

Then I remembered about the packet of Quaker Oats. Got busy with it, added a bit of this and that. Had a feeling that this is heading for a disaster, so browsed and found a quick and easy Oats Dosa recipe. Re-adjusted things according to the recipe and Voila, had a great soft dosa for breakfast!

Ingredients:

For Dosa:

  • Oats : 1 cup (Dry roasted till fragrant and powdered)
  • Semolina/Rava : 1/4 cup (Dry roasted)
  • Whole wheat flour/Atta : 1/2 cup
  • Onion : 1, chopped fine
  • Beans : 3-4, chopped very fine
  • Carrot : 2 tbsp, chopped very fine or grated
  • Green Chillies : 2, chopped very fine
  • Curry leaves : a few, chopped
  • Pepper : 1 tsp
  • Salt : to taste
  • Water : to make the batter
  • Oil : to make dosas

Method: 

  1. Mix the powdered oats, rava,salt, pepper and wholewheat flour. Whisk.
  2. Add chopped onions, beans, carrots, chillies, curry leaves and water to form a thin, pan cake like, batter. Rest the batter for 5 minutes.
  3. Pour a ladle of the batter on a hot skillet in an ‘O’ shape. The batter will flow towards the center. Add a bit of batter, if gaps form. Since the batter is thin, you cannot spread it the way we usually make dosas. Add oil around the dosa and flip and cook the other side.  I am not an expert, so I make small dosas to avoid tearing.
  4. Serve with chutney.

For Tomato Coriander Chutney: 

  • Onion : 1, cut into slices
  • Tomato : 1, cut into chunks
  • Coriander leaves : 2-3 tbsp, washed and chopped
  • Red dry chillies : 1
  • Oil – 1 tsp
  • Salt : to taste

Method: 

  1. Microwave everything together for 4 – 5 minutes.
  2. Cool and grind in a blender. Serve with dosas.

This is going to be my entry for Wholesome Wholegrain Cooking, held at girlichef this month.