Ingredients and Method to make Mixed vegetable oatmeal dosai
1 cup raw rice (chawal/ arisi)
1 cup rolled oats
1/2 cup split black gram lentil (udad dhal/ ulatham parappu)
1 large zucchini washed and dried, ends cut off and grated.(optional,see notes)
2 medium carrots washed and dried, ends cut off and grated.(gajar)
4 Thai or Indian green chilies (or to taste) cut very fine
2 tbsp finely chopped cilantro (coriander leaves/ hara dhania/kothamalli)
salt to taste (namak/ uppu)
a little sesame oil to shallow fry the dosai
Soak the first three ingredients in sufficient water for 2 to 3 hours. Grind them together in the blender/ mixer in batches adding just enough water to get a smooth and thick batter.
Add the rest of the ingredients to the batter, add a little water if required to get pouring consistency. The batter should not be too runny, a little thick is better. When in doubt err on the side of thicker batter, if needed water can be added later to get the right consistency if required.
Heat a heavy flat pan/ tawa/ griddle on medium heat. When hot, pour a little batter in the center and quickly spread to form a thin circle. Pour a few drops of sesame oil around the circumference of the dosai. When the lower side is evenly golden, flip over and cook the other side until it gets light brownish spots on it.
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Remove and serve hot with chutney of choice/ sambar or molaga podi (spice powder)/ or this flax and peanut powder or can even be had on its own :-)
Proceed with the rest of the batter in the same manner. Unused batter can be stored in the refrigerator and used up in 3 to 4 days. Yield will depend on size and thickness of each dosai (crepe)
Notes:
If you do not have zucchini on hand you can substitute with 1 additional carrot in its place.
If you are making this dosai for kids/ or do not like green chilies, you can skip it entirely.
1 cup raw rice (chawal/ arisi)
1 cup rolled oats
1/2 cup split black gram lentil (udad dhal/ ulatham parappu)
1 large zucchini washed and dried, ends cut off and grated.(optional,see notes)
2 medium carrots washed and dried, ends cut off and grated.(gajar)
4 Thai or Indian green chilies (or to taste) cut very fine
2 tbsp finely chopped cilantro (coriander leaves/ hara dhania/kothamalli)
salt to taste (namak/ uppu)
a little sesame oil to shallow fry the dosai
Soak the first three ingredients in sufficient water for 2 to 3 hours. Grind them together in the blender/ mixer in batches adding just enough water to get a smooth and thick batter.
Add the rest of the ingredients to the batter, add a little water if required to get pouring consistency. The batter should not be too runny, a little thick is better. When in doubt err on the side of thicker batter, if needed water can be added later to get the right consistency if required.
Heat a heavy flat pan/ tawa/ griddle on medium heat. When hot, pour a little batter in the center and quickly spread to form a thin circle. Pour a few drops of sesame oil around the circumference of the dosai. When the lower side is evenly golden, flip over and cook the other side until it gets light brownish spots on it.
The copyright of this content belongs to Veginspirations.com
Remove and serve hot with chutney of choice/ sambar or molaga podi (spice powder)/ or this flax and peanut powder or can even be had on its own :-)
Proceed with the rest of the batter in the same manner. Unused batter can be stored in the refrigerator and used up in 3 to 4 days. Yield will depend on size and thickness of each dosai (crepe)
Notes:
If you do not have zucchini on hand you can substitute with 1 additional carrot in its place.
If you are making this dosai for kids/ or do not like green chilies, you can skip it entirely.
