Dietician Sheela Sherawat
This instant dosa batter is packed with protein and fibre. Oats must be consumed daily for its high content of soluble fibre ‘beta-glucan’, a potent cholesterol-lowering agent. The addition of urad dal and carrots makes the dosas rich in protein and vitamin a too. Prepare this instantly and serve it hot with a chutney of your choice.
Preparation Time: 15 mins
Cooking Time: 20 mins
Makes 8 dosas
Ingredients
For The Dosa
1 cup quick cooking rolled oats
1/4 cup urad dal (split black lentils)
1/2 tsp salt
For The Filling
1/2 tbsp oil
1/4 tsp mustard seeds ( rai / sarson)
1 slit green chilli
1/2 tbsp urad dal (split black lentils)
1/2 cup finely chopped onions
1/2 cup grated carrot
1/4 cup parboiled green peas
1/4 tbsp lemon juice
salt to taste
Other Ingredients
2 1/4 tsp oil for greasing and cooking
Method
For the dosa batter
1. Combine the oats and urad dal and blend in a mixer to a fine powder.
2. Add 1¾ cups of water and salt and mix well to make a batter of pouring consistency. Cover and keep aside for 10 minutes.
For the filling
1. Heat the oil in a non-stick kadhai, and add the mustard seeds.
2. When the seeds crackle, add the green chilli and onions and sauté on a medium flame for a few seconds.
3. Add the carrots and green peas, mix well and sauté on a medium flame for another 4 to 5 minutes.
4. Add the lemon juice and salt, mix well and cook on a slow flame for 2 to 3 more minutes.
5. Divide the filling into 8 equal portions and keep aside.
How to proceed
1. Divide the batter into 8 equal portions and pour a portion of the batter, on the greased non-stick tava (griddle),tilt the tava so that the batter forms a thin layer to make 100 mm. (4”) dosas.
2. Smear ¼ tsp of oil over it and cook till the dosa turns light brown in colour.
3. When the sides brown evenly, put a potion of the filling and fold over into half.
4. Repeat with the remaining batter to make 7 more dosas.
5. Serve hot.
Handy tip:
1. When pouring the mixture, tawa should not be very hot. Once it is spread you could cook it on a high flame. Do not keep the batter for too long as it becomes more and more thick.