Carrot Oats Dosa


The showcased blog for this month’s Tried and Tasted event is Veg Inspirations.This blog has a beautiful spread of innovative and healthy recipes. The category that intrigued me the most was ‘Dosa varieties’. Usha has a great collection of healthy and instant dosa recipes. Just what I wanted…because as much as I love idlies and dosas, I find the process of soaking, grinding and fermenting..kind of laborious. Its worth doing it once in a while..(i do it about once a month now). Idly/dosa is the preferred light dinner for us, and so I am always on the lookout for instant recipes.

The moment I saw the recipe for the ‘Carrot Oat Dosa’ I bookmarked it. I made slight modifications to the original recipe and ended up having a delicious and healthy dosa for dinner yesterday. Here is the recipe:

Ingredients:
3/4 cup rolled oats
1/4 cup sona masuri rice
1/4 cup brown rice
1/4 cup idly rice
1/4 cup whole skinned urad dal
1/2 tsp fenugreek seeds
1 tsp fennel seeds
5 red chillies
2 carrots peeled and chopped
salt to taste
oil or nonstick cooking spray for greasing the dosas

Method:
Soak the rice, urad dal and fenugreek seeds seperately and the rolled oats seperately for 2 hours. Soak the oats with just enough water to cover the surface and use the same water to grind all the ingredients together(including the carrot, red chillies, fennel seeds and salt) to get a smooth batter. The batter should be the consistency of normal dosa batter, and not too thin.

Heat a nonstick griddle over medium high heat. When hot enough, pour a small ladle of batter and spread it out to form a dosa. To check if the griddle is hot enough, sprinkle few drops of water, if the water dances and evaporates slowly, the griddle is ready. Drizzle oil around the edges and cook until golden brown on one side. Flip and cook the other side. Serve hot with chutney of choice.

Verdict: The dosa was crispy and delicious. It tasted more like an adai than a dosa. The spicy masala flavor from the addition of the fennel seeds and chilli was delicious. I didn’t even need any chutney for this. A raitha or a dollop of yogurt would suffice. But, I did have some tomato thokku on hand, that made a good combination. Definitely a keeper. The above measurements lasted me two days..and I was skeptical about how the dosas would turn out the second day..but they were even better. Just refrigerate the remaining batter and use it up!

Thanks to Usha for this lovely recipe.
I am also sending this as my entry to Blog Bites #5: Potluck

 

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