Oats dosai

  I was recently introduced to Oats dosai by one of my good friends. I have always been aware of oats being a healthy alternative to rice and so trying this recipe was always on the radar. The final product turned out to be better than my expectation and never felt that it was my first time experimenting with oats.

Ingredients:


3 cups of oats
1 cup of raw rice
1 cup of urad dhal
1 tsp of fenugreek 
oil as required
salt as required


Preparation:


1.Soak both the rice, urad dhal and fenugreek in water for atleast 10 hours. Soak oats for about 10 minutes. Wash them and grind them together in to a smooth paste with required amount of water.
2.The batter consistency should not be too thin nor too thick. Add salt and mix well. Allow the batter to ferment for 8 hours.
3.Heat the tawa, add 1 ladle full of batter and pour on the tawa. Use the bottom of the ladle to make a thin layer of dosai.

4. As it turns golden brown, using spatula turn to the other side. Wait
for 2 minutes.

4.Oats dosai is ready. Serve with chutney.

Tomato dosai

     Dosai is a staple of the south Indian cuisine. So needless to say, after a while, I was planning to improvise this dish. Recently my mom told me that she made this tomato dosai which came out really well. For the last two days, I was looking for an opportunity to experiment this and when my son asked me to make dosai with chutney, I knew exactly what would make him happy. I soaked the ingredients in the morning and prepared it for dinner.

Ingredients:


1 cup of parboiled rice
1 cup of raw rice
1/2 cup of urad dhal
1 tsp of fenugreek
2 big tomatoes3-4 green chillies                       
1 large onion
oil as required
salt as required



Seasoning:


1/2 tsp of mustard
1/2 tsp of cumin seeds


Preparation:


1.Soak both the rice, urad dhal and fenugreek in water for 6 hours. Grind them in to a smooth paste. Towards the end add 2 tomatoes and grind them with 1/2 cup of water.
2.The batter consistency should not be too thin nor too thick. Add salt and mix well. Set aside for 2 hours.
3.Heat oil in the pan and add the seasoning. once the mustard sputters, add to the batter. Mix them. Heat the tawa, add 1 ladle full of batter and pour on the tawa. Use the bottom of the ladle to make a thin layer of dosai. Sprinkle finely 1 tsp of chopped onion and about 1 green chilly on the dosai. As it turns golden brown, using spatula turn to the other side. Wait for 2 minutes. Tomato dosai is ready. Serve with chutney.
 *I tried the batter with seasoning alone for the kids..they loved it!

Pesarattu/ Moong dhal dosai

Pesarattu is very popular tiffin in Andhra Pradesh. This dish is made with moong dhal without rice. Pesarattu is served with ginger chutney and upma(optional).

Ingredients:

1 1/2 cups of whole green moong dhal
3 green chillies
1 tbsp of grated ginger
2  tbsp of  cumin seeds
oil as required 
salt as required


Preparation:
1. Soak moong dhal in water over night. Grind moong dhal with green chillies and ginger in to a smooth paste. Add water and salt to make a dosai batter consistency. Set aside for half an hour.
2.Heat the tawa and pour one ladle of batter on the tawa. Using the base of the ladle make a thin consistent layer on the tawa.
3.Sprinkle 1/4 tsp of cumin seeds on the batter and pour 1 tsp of oil. Allow the batter to turn golden brown and turn to the other side. Pesarattu is ready in 2 minutes. Serve with sambhar/ ginger chutney.