Instant oats dosa recipe

https://hebbarskitchen.com/instant-oats-dosa-recipe-masala-dosa/

Fragrant Crispy Adai with Saunf and Green Leaves

The most successful recipe of late, learned from my colleague Priya - real crispy, fragrant, highly nutritious, protein and vitamin-filled breakfast.

To soak overnight/for a few hours

• 1 glass tuvar dal
• 1 heaped tablespoon urad dal, for texture
• 1 heaped tablespoon uncooked rice, for crispiness

This measure comes for around 9-10 adais.

Grind

• Soaked dals and rice
• 1 piece ginger
• 1 red chilly
• 1 tablespoon saunf (fennel) (you can smell this once it grinds)

Chop

• 1 onion, finely chopped
• 1 green chilly
• Some coriander leaves
• Some drumstick (muringa) leaves, or any other green leafy vegetable, or spring onion leaves
• Some scraped coconut, optional
• Some grated carrot, optional

Mix

1. Mix chopped stuff and coconut with the ground batter, add salt and water, make it smooth enough to pour on a hot pan and spread thin.
2. The adai should come out really crisp and fragrant.
3. Have with chutney of your choice.

The red chutney in the picture is the North Karnataka sweet and sour green mango chutney my husband makes every year - the easiest thing ever, no cooking needed. 

Oats Rava Dosa

Most non-rice dosas will either break, stick on the pan, or are not crispy. Here's one that seems to come out fairly crispy, and holds together on the non-stick pan.


Ingredients (for 6 dosas)

1. 1 cup oats
2. 1 cup rava (any rava)

Optional

1. Curds
2. Green chillies
3. Coriander/Curry leaves
4. Onions

Procedure

1. Roast the oats for a few minutes, cool and grind to powder. If you keep this powder ready in advance in an air-tight container, you can save more time.
2. Mix with the rava in a vessel and keep adding water until it is pouring consistency.
3. Add salt. The dosa batter is ready.
4. You can also add a bit of curd and keep for a few minutes, but that is optional. 
5. You can  also add chopped green chillies, onions, coriander/curry leaves to the batter if you want. I have not tried adding onions, they may break the dosa if the pieces are big. 
6. When the batter is flowing consistency, pour on a hot non-stick pan and spread carefully. You should be able to do this without it breaking, provided the pan is not too hot. 
7. Turn and roast the other side too. 
8. Add ghee or oil as required while roasting on the pan, though not necessary.
9. The dosa will be whitish in colour, and fairly crispy, because of the rava.

Katmandige

From Dimple, some Mangalorean recipes  - dosas, prawns, gullittu...

http://katmandige.blogspot.com/

Adai with Drumstick Leaves

Drumstick leaves are high nutrition. Here's an easy unobtrusive way of getting them in, especially good to feed people who refuse to eat them - they may not even notice :) :)

Just add them to the Adai - see my recipe here.

Or try this lady's recipe: http://www.cilantroonline.com/2009/03/murungai-keerai-adai-moringa-leaves.html

Adai

This is my version of the Adai, a very simple dosa variation (yellow dosa :)), and high-protein. Not fermented.

Ingredients

Tuvar dal: 1 glass
Dry red chilli: 1
Ginger: A small piece
Salt
Green leafy vegetables, finely chopped, optional. Dill (sabbajgi) is best. Drumstick leaves are also good.

You can make adai with just Tuvar dal. But to increase the nutrition/vary taste, experiment with other dals that need soaking overnight.

For example:
Shelled broken Moong dal (yellow one): Half glass (this one goes best)
Urad dal: Quarter glass
Soya Beans: a few grains. Remember, always soak soya beans separately, and  wash separately before grinding with anything.
Any other dal you have, just a few spoons. Tuvar dal should dominate.
You  can use a little rice too, makes it crispier.

Preparation

Soak dal/dals/rice overnite.
Grind the next morning in a grinder, with chilly and ginger.
Add salt as required.
Make dosas as you normally make, spread thin. This comes out quite crisp.

You can also chop some green leafy vegetables very fine and add to the mix, or spread on the dosa when it is on the pan and cooking.

Crispy Soft Paddu

If your dosa batter is on its second day, make delicious crispy-soft Paddu (Gundpangla) with it - this is one of those things that you can't stop eating!

You can also make it on the first day, it is just that it is more fermented the second day and so fluffier :) You can also make it with the dosa batter you buy in shops, I guess, if you want Paddu real fast.

You need to get a pan like in the picture - I found this in a shop where they sell non-stick cooking-ware, like Prestige pans. The traditional one is made of stone, and you probably still get it in smaller towns in Karnataka.


Ingredients

1. Dosa batter
2. Chopped onions
3. Chopped green chillies
4. Chopped coriander leaves
5. Salt

Procedure

1. Mix everything and pour in the hot paddu pan, you can add a little oil or ghee to roast them better.
2. Turn over when one side is done.
3. Serve hot with chutney.

Oats Rava Wheat Dosa

This came out real nice. The only thing you need to be careful about is the spreading - the batter has to be watery, like in rava dosa (which I never get right) - so you must pour a ladle-full of watery batter (on a tava that is hot, but not steaming hot) and just shake the non-stick pan bending it in all directions a little to get that round shape - so the batter will spread evenly. Don't try to spread with the ladle, it will break. As you can see, I am not overly bothered about the shape when it comes to such dosas, I love geography :)

Ingredients:

This measurement gave me 6 dosas.

1. Oats - 1cup
2. Ravai - 1\4cup
3. Wheat - 3/4cup
4. Onion - 1
5. Green chillies - 2
6. Cumin seeds - 2tsp
7. Pepper - 1tsp ( I just added some pepper powder to the batter)
8. Oil

Procedure:

1. Dry roast oats and rava separately.
2. Heat 1tbsp of oil and throw finely chopped onions and green chillies, saute it for 2mins, keep it aside.
3. With rest of they oil, add peeper and cumin seeds , allow it to split and remove from the flame.
4. In a bowl add all the ingredients.. oats, rava, wheat, salt, onions,green chilies, pepper and cumin seeds.
5. With enough water mix it thoroughly to form a uniform watery dosa batter.
6. Heat sauce pan and pour one bowl of dosa batter, pour 1\2 tsp of oil (suggested - Olive Oil)cook one side and turn it on the other side and cook it for 20 sec.
7. Delicious healthy oats dosa ready to be served .

From here: http://spicysouthernfood.blogspot.com/2008/05/quick-oats-dosa.html

This can be had with any of these chutneys: http://noodlesandmangopickle.blogspot.com/search/label/Chutneys

Pesarattu/Green Gram Dosa with Spinach

Easiest ever dosa! No fermentation required, so you can make this even if you haven't planned it 2 days ago.

Ingrediants

Green gram: 1 glass (serves 2 people, increase as required)
Ginger pieces (optional)
Dry Red chilly (optional)
One bunch spinach (palak) (optional)
Salt

Procedure

Soak green gram in water overnight.
Grind in the morning. Well, that's about it :) :)
If you want, add some ginger and red chilly to the mix, and/or spinach, while it is grinding.

This grinds real fast. Becomes soft and fluffy. Hardly needs any water. Just take out the batter, add very little salt, and make dosas on a hot non-stick pan.

The batter will be fluffy, don't add much water. It won't spread as easy as regular dosa, but just spread it thin, it won't break, and it will come out real crisp! Turn it over and cook the other side too, if you find any uncooked parts.

Now serve this with any chutney you want!

My Dosa Recipe

I am told that I make very crispy light dosas, so here is the secret :)  Probably this is the only thing I make really well! This is great for diabetics/is more nutritious if you use only one portion of rice, and the other two portions are jowar and ragi or any other millet. You can also add a bit of flaxseeds or soya dal in this, very high sources of protein, among other things.

Ingredients

1. Half cup red rice [the one with the husk is great, if not the usual red rice you get in stores]
2. Half cup ragi or any other millet
3. Half cup jowar, or boiled rice, if you don't have it [MK Ahmed has jowar, in the Millets section]
4. Half a cup urad dal
5. A big spoon of methi seeds
6. Some Paper Avalakki (Poha) or Cooked rice (Poha is to make the dosa crisper, rice makes it softer)
7. Soya seeds or Flax seeds (a teaspoonful) - make sure you soak this separately, in a different vessel. Before adding it to the grinder with the rest, wash in fresh water.  These are optional, but are highly nutritious, great protein sources. If you add too much, the dosa becomes very heavy.
8. Alfalfa seeds, half a teaspoon (optional)- this is high in proteins, calcium, and various vitamins.

Procedure

1. Soak rice-millets-jowar and the urad dal, and the methi seeds overnight, in the same vessel.
2. If you are using flax seeds or soya, soak separately.
3. The next day morning, grind in a good grinder, which makes it real smooth. The 2-kilo tabletop grinder is a great investment. It will keep grinding, you can continue with your other work, just occasionally check if it needs water.
4. While grinding, add a few handfuls of poha or cooked rice depending on whether you want it crisp of soft.
5. Now keep the dosa batter for fermenting in a wide-mouthed vessel, leaving some space at the top for the batter to rise - this will take a whole day (8 hours) in winter, and half a day in summer.
6. Cover this vessel with a thin cloth - not with a lid, it needs to breathe.
7. I always keep this batter vessel on top of the fridge stabilizer - so it is at a constant warm temperature and so ferments well :)
8. Once the batter has risen, keep in fridge if you are not making dosas immediately.
9. When making the dosa, add salt and extra water as required. Spread these real thin and add ghee for better taste. You can also add grated carrot or finely chopped palak or other leaves on the dosa while it is cooking, to add variety and nutrition.
10. Serve hot with chutney and/or sambar.

If you still have batter left the next day, you can make crispy soft Paddu with it - it's a hit always!