Tips Of The Day

Dietician Sheela Sherawat

Oats Mutter Dosa

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.