When was in India, I got this Oats Recipe Book along with Big Jar of Quaker Oats, It has some good recipes with oats. I tried this Oat-Pea dosa from that book, tasted good and easy to make.
1 cup Oats
1/4 cup urad dal powder
1 1/2 cups water (approx)
1/2 tsp salt,
oil for shallow frying
Filling
1tbsp oil
2 cups boiled peas
1/2 tsp mustard seeds
1/2 tsp salt
1/2 tsp red chilli powder
Method
For the Filling, heat oil in a pan, put mustard seeds, when it crackles, add peas, salt and chilli powder. Stir fry for 2-3 minutes. Keep it aside
Grind oats to fine powder. Combine oats powder and dal powder and salt. Put enough water to make a battr of thin pouring consistency.
Heat a pan, put some oil and wipe it off. Remove the pan from fire, take a laddle full of batter and spread from inside to outside. Return to fire, when the edges turn brown, put a few drops of oil on the sides and on the dosa. Put some filling, fold over and Serve.
Though the recipe suggests to serve with any Chutney, I didnt feel like having any chutney/side dish with the dosa, as the filling itself was enough.
Sending this Dosa/Crepe to MLLA-21 hosted by Super Chef of Mirch Masala, Event started by Susan of The Well-Seasoned Cook
And also to Jihva-Breakfast hosted by Suma, Event started by Indira
Sending this Dosa/Crepe to MLLA-21 hosted by Super Chef of Mirch Masala, Event started by Susan of The Well-Seasoned Cook
And also to Jihva-Breakfast hosted by Suma, Event started by Indira
Note: Dont keep the batter for too long, as it becomes thicker and thicker.
