How to make Oats Dosa -
Great way to begin a day is with this nutritious dosa made with oats, split black gram and split Bengal gram
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Oats (ओट्स ), Split skinless black gram (dhuli urad dal)
Cuisine : South Indian
Course : Snacks and Starters
For more recipes related to Oats Dosa checkout Masala Oat Muffins With Tangy Mayo Dip, Oats Porridge With Apple Puree And Butter, Oats Uttappam, Oats With Dryfruits In Milk . You can also find more Snacks and Starters recipes like Bajre Ka Khichda Chilli Cheese Chakri Mirch Malai Kababs Babycorn Snack
Oats Dosa Recipe Card
India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture.
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.
Prep Time : 8-10 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Oats Dosa Recipe
Oats 1 cup
Split skinless black gram (dhuli urad dal) , soaked for 2 hours and drained 1 cup
Split Bengal gram (chana dal) , soaked for 1 hour and drained 2 tablespoons
Fenugreek seeds (methi dana) , soaked for 1 hour and drained 1/4 teaspoon
Oil for drizzling
Coconut chutney to serve
Method
Step 1
Put split skinless black gram in a mixer jar, add Bengal gram, fenugreek seeds, oats and 1 cup water and grind to a fine paste. Transfer into a bowl and set aside in a warm place for 6-8 hours to ferment.
Step 2
Add salt and mix well.
Step 3
Heat a non-stick tawa. Pour a ladleful of the batter and spread it in a clockwise motion to a thin disc. Drizzle oil all around and cook for 2 minutes. Fold in half and place on a serving plate. Similarly make more dose with the remaining batter.
Step 4
Serve hot with coconut chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
