- In a wok. heat oil, put finely chopped garlic and onion, saute well on medium flame. Then add finely chopped capsicum, tomatoes, salt to taste and grated paneer. Saute on high flame. Now, put the schezwan sauce, tomato sauce and mix well. Put the masala oats, add warm water, little salt, mix and saute on high flame for 1 to 2 minutes. Cover and cook on low flame for 3 to 4 minutes. In a bowl, take 1 cup curd, add 1 cup water and whisk together. Now add wheat flour, gram flour, fine semolina, rice flour and salt to taste. Add water in small quantity and mix the batter. Add more water as required for making the batter of pouring consistency. Rest the batter for 15 minutes. Check the dosa filling and turn off the flame. The masala oats filling is ready. Place the pan on medium flame and check it's hotness. Prep the pan by rubbing the tissue paper over the pan, so that the heat is even. Pour two ladle full of batter in the middle of the pan. From inside to outside in circular motion make the dosa. Pour the ghee on the dosa and on the sides of the dosa. Allow it to roast from one side for 2 to 3 minutes. Remove the dosa from the sides and flip it & roast for 1 to 2 minutes. Flip again, place the filling over the dosa. Fold it and close and serve the dosa. The Masala Oats Dosa is ready to serve.
Oats masala dosa
#myrecipe
By Radha Nelanti
Jan, 24th
589
Servings
2 persons
Cook Time
20 minutes
Ingredients
16
- 18
Ingredients
- Oil
- Capsicum
- Cloves
- Onion
- Tomato
- Salt
- Cheese
- Tomato sauce
- Schezwan sauce
- Masala oats
- Water
- Curd
- Wheat flour
- Besan
- Sooji
- Rice flour
- Salt
- Ghee
