- For the dosa batter Combine the oats, urad dal and salt in a bowl and blend in a mixer to a fine powder. Add 1¾ cups of water and mix well to make a batter of pouring consistency. Cover and keep aside for 10 to 15 minutes. For the stuffing: Heat the oil in a broad non-stick pan and add the mustard seeds and green chilli. When the seeds crackle, add the onions and sauté on a slow flame for 2 to 3 minutes, till the onions turn translucent. Add the carrots and green peas, mix well and sauté on a medium flame for another 1 to 2 minutes. Add the salt, chaat masala and chilli powder, mix well and cook on a medium flame for 1 to 2 more minutes. Add the lemon juice, mix well and cook on a medium flame for another minute. Heat a non-stick tava and grease it using oil Pour a spoonful of the batter on the tava and move the spoon in a circular motion to make a round dosa. Smear ¼ tsp of oil around the edges and cook on a medium flame till the dosa turns light brown in colour. Place a portion of the stuffing in the centre of the dosa and fold over. Repeat with the remaining batter. Serve immediately with a chutney.
Oats mutter dosa
#myrecipe
By Chandana Guptha
Jan, 20th
587
Servings
2 persons
Cook Time
20 minutes
Ingredients
11
- 13
Ingredients
- Oats
- Urad dal
- Salt
- Oil
- Mustard
- Green chillies
- Onion
- Carrot
- Peas
- Salt
- Chat masala
- Red chilli powder
- Lemon
