Oats Dosa With Lentils

Prep Time: 5min
Soak Time: 4hrs
Cook Time: 30min
Total Time: 4hr 35min
Yields: 4-5 Servings

Ingredients

1 Cup Quaker Oats
1/2 Cup Toor Dal(Kandi Pappu)
1/2 Cup Red Masoor Dal(Erra Kandi Pappu)
1/2 Cup Moong Dal(Pesara Pappu)
1/2 Cup Urad Dal(Mina Pappu)
1/2 Cup Chana Dal(Chanaga Pappu)
1/8 Tspn Methi Seeds
1/2 Tspn Cumin(Jeera) Seeds
2-3 Green Chillies
Salt to Taste
Water as needed
Oil as needed

Directions

1. In a bowl add oats, methi seeds, all dals & wash them together under running water. Soak them in enough water for 4-5 hours & drain.
2. Add soaked ingredients, green chillies, salt to a mixer jar. Grind them into a smooth paste by adding water as needed to obtain a medium thick batter consistency (batter shouldn’t be too thick or too runny). Add cumin seeds to the batter & combine well.
3. Heat tava/nonstick skillet on a medium flame, apply 1/4 teaspoon oil on the tava & spread it evenly with a spatula. Pour a ladle full of batter on it & spread it in a circular motion using backside of a ladle.
4. Sprinkle 1/4 teaspoon oil around the edges. Cook till the base is golden & crisp or until edges start browning a bit, pass the spatula under it to ease the dosa off the pan. Fold & transfer to a plate. Repeat the process with the remaining batter.
5. Serve oats dosa with peanut chutney, coconut chutney, ginger chutney, potato masala, onion chutney & sambar.

Note: Batter stored in an airtight container stays fresh for 2-3 days when refrigerated.