Set Dosa is a mini version of dosa which are thick and small in
shape. Unlike normal dosas which are crisy, these are very soft and
spongy. I do make these once in a while as they are favorite to my kids.
I gave a try to make them with oats and I must say they are good and
healthy too.
Here is the recipe:
1/4 cup urad dal
1/4 cup brown rice
3/4 cup oats
1/2 cup poha/beaten rice (atukulu)
1 tsp fenugreek seeds (menthulu)
salt as per taste
1 tsp cumin seeds (jeera)
few curry leaves
Wash and soak urad dal and brown rice with fenugreek seeds for about 6 hours. Just an hour before you grind the dal and rice mixture soak oats and poha in little water. You will see that water is absorbed by both oats and poha. Take the dal and rice mixture into a blender jar and grind it to a smooth paste. In the next batch take oats and poha mixture and grind to a smooth paste. Add both the mixtures to form a slightly thin batter (just a little thin than normal dosa batter) and leave aside overnight to allow it to ferment.
Next day morning add little salt, cumin seeds and curry leaves. Add little more water if needed. Heat a tawa and pour a ladle full of batter and do not spread with the ladle, it just has to spread by itself. So the batter has to be right consistency like pancake batter. You will see that bubbles will form all over the dosa. Drizzle little oil all over dosa and cover with a lid for a minute. Later remove the lid and carefully flip it on to the other side. Leave for a second on the other side also and remove it from the heat.
Serve these dosas with any chutney of your choice.
PS: Since the oats are slightly sticky by nature, you might feel that these dosas are also little sticky your hands, but trust me you will enjoy these with any chutney, better than just soaked oats in either milk or buttermilk.
This is off to CWF - Oats being hosted by Priya of Priya's Easy N Tasty Recipes and Healthy Recipe Hunt - Poha event being hosted by Kurinji of Kurinji Kathambam.
Here is the recipe:
1/4 cup urad dal
1/4 cup brown rice
3/4 cup oats
1/2 cup poha/beaten rice (atukulu)
1 tsp fenugreek seeds (menthulu)
salt as per taste
1 tsp cumin seeds (jeera)
few curry leaves
Wash and soak urad dal and brown rice with fenugreek seeds for about 6 hours. Just an hour before you grind the dal and rice mixture soak oats and poha in little water. You will see that water is absorbed by both oats and poha. Take the dal and rice mixture into a blender jar and grind it to a smooth paste. In the next batch take oats and poha mixture and grind to a smooth paste. Add both the mixtures to form a slightly thin batter (just a little thin than normal dosa batter) and leave aside overnight to allow it to ferment.
Next day morning add little salt, cumin seeds and curry leaves. Add little more water if needed. Heat a tawa and pour a ladle full of batter and do not spread with the ladle, it just has to spread by itself. So the batter has to be right consistency like pancake batter. You will see that bubbles will form all over the dosa. Drizzle little oil all over dosa and cover with a lid for a minute. Later remove the lid and carefully flip it on to the other side. Leave for a second on the other side also and remove it from the heat.
Serve these dosas with any chutney of your choice.
PS: Since the oats are slightly sticky by nature, you might feel that these dosas are also little sticky your hands, but trust me you will enjoy these with any chutney, better than just soaked oats in either milk or buttermilk.
This is off to CWF - Oats being hosted by Priya of Priya's Easy N Tasty Recipes and Healthy Recipe Hunt - Poha event being hosted by Kurinji of Kurinji Kathambam.
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