Another oats recipe? Well, yes. This recipe is bound to make your breakfast simple on days that you need some extra headspace. I came across a Rawa Oat Dosa recipe on Pinterest and I figured I should try making the same with something other than semolina. What could I use other than semolina and which will also be nutritious and would not need any extra fermentation or cooking process?
The answer lies in age old recipes of adai, chillas and pudlas. You guessed it right, the answer is lentils. This recipe includes a mix of 5 different types of dals and is definitely going to be a regular part of your breakfast option rotations. I tend to make this once every 10 days especially on days when I am out of bread or eggs and have to make a grocery run the next day.
What you’ll need
- Rolled Oats or Porridge Oats – 1 cup
- Lentil Mix – 1 & 1/4th cup
- A great way to do this is mix up different lentils
- I usually add 1/4th cup each of toor dal, split masoor dal(red/orange lentils), split moong dal(yellow lentils), chana dal and whole moong beans(green gram)or split moong beans(split green gram/moong chilka)
- The key is to keep the proportion of mixed lentils as mentioned above. If you don’t have all the dals, double up on the ones that are available to you so the proportion is maintained.
- Ginger – 1/2 inch
- Garlic – 2 small cloves
- Green chilli – 1, chopped
- Handful of spinach/mint/coriander or any green leafy vegetable of choice
- Salt -1 tsp
- Black Pepper Powder – 1/2 tsp
- Oil – 1 tbsp
Make the Dosas
- Mix the above-mentioned proportion of oats and lentils in a mixing bowl and add water such that it just covers the oats-lentil mixture. Soak this for about 6-8 hours. I tend to soak it overnight so it’s easy to freshly grind the batter in the morning.
- Grind the soaked mixture in a processor or grinder such that the mixture does not have any unground dals. Add the ginger, garlic, green chilli and your leafy vegetable/herb option. Give this a pulse such that all the ingredients are well incorporated.
- While grinding you may need to add water so that it’s easy to grind but eyeball the water content. This batter will be slightly thicker than a regular dosa batter and though it will be free flowing, the batter will still have some bits of dal.
- Transfer the batter to a bowl and add 1 tsp of salt and 1/2 tsp of black pepper powder.
- Grease a pan with a little oil and spread the batter in a circular motion. Try not to spread the batter too thin as this will cause the dosa to break or cook unevenly.
- Cover for 4-5 minutes and cook on medium heat, then flip. Cook for another 3 minutes without a lid.
- Serve these hot dosas with chutney, pickle or ketchup.