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By Preety Pandiya
By Preety Pandiya

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NGREDIENTS: 1 cup oats (grind it), ½  cup wheat flour,  ¾ cup rice flour , 1 teaspoon cumin powder, ½ teaspoon pepper crushed, ½teaspoon asafoetida (hing), 1 onion finely chopped, 2-3 chopped green chillies,1 tablespoon chopped coriander leaves, salt according to taste and  edible oil.

Steps:
Mix all the ingredients in a bowl with sufficient water and make a thin batter. Keep it aside.

Heat up a dosa pan and grease it with a small amount of oil. Pour the batter on it using a spatula. Spread the batter evenly while simultaneously sprinkling oil on its sides.

Cook the batter spread until it turns light golden brown in colour and then flip over its other side. Once both sides are cooked properly, remove it from the pan: your oats dosa is ready.

CHUTNEY:

Ingredients: 1 cup grated coconut, ¼ cup roasted gram dal, 2-3 dry red chillies whole, salt according taste, 4-5 curry leaves and 1 teaspoon edible oil.

Steps:

Mix all the ingredients and prepare a fine paste using a mixer grinder. Keep the paste aside.

Heat up edible oil in a cooking pan and temper it with urad dal, mustard seeds, and curry leaves. Pour down the paste into the pan and remove after two minutes.

Your home made coconut chutney is ready to be served with instant oats dosa.

(Preety Pandiya originally hails from Kolkata. She now lives in Fremont, California, with her husband and children) 

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