Oats take a trip down south! 1


Weekend breakfast is always a leisurely and rather elaborate affair at our place. Elaborate here, doesn’t mean a multiple course meal but, what it is actually is something that’s a little more fancier than oats, bread or poha, all of which comprise our weekday breakfast menus. When you’re rushing around in a city like Mumbai there isn’t really enough time to make dosas or idlis for breakfast, which is why these form a part of our weekend menus.

Dosas are a must during the weekend. Generally I make the regular variety but sometimes I end up experimenting, we’ve had ragi dosas, jowar dosas, rava dosas, mix dal dosas, adai (made with lentils) and even pesarattu (which is made with moong). Yup, there’s quite a variety to the seemingly humble dosa!

One of the first breakfasts that my mother-in-law made for me when I got married and moved here was this beautiful, bursting-with-flavour dosa made with oats. I remember asking her for the recipe that time and then making a mental note of it. The other day when I was wondering which version of the dosa to make for breakfast, I thought and mulled over, suddenly from a corner of my memory I remembered this particular version and decided to go ahead with it. This is an instant variety of dosa so you can mix the batter even five minutes before it goes on the tawa and you have breakfast ready in minutes! Try it, I know you will love it.

Oats dosa
2 cups of quick cooking oats, slightly roasted (I used Quaker)
1/2 cup of rawa, the slightly thicker variety
1/3 cup of curds
1/2 cup of any chopped vegetables, I used baby corn, onion and spinach
1 green chilli, finely chopped
1/4 tsp of turmeric powder
1 tbsp of coriander leaves, chopped
3-4 curry leaves, chopped
Salt to taste
Oil to cook
Water

Place the oats, rawa, vegetables, coriander and curry leaves in a big bowl. Mix it together with a spoon. Now add the chilli, turmeric powder and curds. Mix again. Gradually add water till you get a thick batter. Adjust salt.

Keep this mixture aside for five to 10 minutes, if you have the time.

Heat a tawa and spread a thin layer of oil. Now pour one ladle/spoon full of the batter on this and spread it out evenly in the form of a disc. Cook on a medium flame. Flip over and cook again until both sides have browned or turned golden. Serve hot with chutney.

Mint chutney
This is one of the simplest chutneys to make and can be used for anything right from spreading on a sandwich to an accompaniment for dishes like idli, dosa to even in chaat. My version doesn’t use coconut and is hence friendly for those who are watching their diet.

1 small bunch of mint leaves, cleaned and roughly chopped
A handful of coriander leaves, cleaned and chopped
2 cloves of garlic, I use them with the peel
1 green chilli
1/2 tbsp of roasted bengal gram dal (phutana)
Salt to taste
A little water

Grind all the ingredients together to form a smooth paste. Adjust the seasoning and then serve with dosas. This chutney can also be stored in the fridge for about three days.

*I generally roast the oats and store them, this helps them retain their shape and texture while cooking. Otherwise it turns into a mush

*You can add any kind of vegetables to this dosa, one combination that will work well is grated carrots, onion and peas. If you want to do a little exotic twist then go in for bell peppers and some chopped broccoli

*Allowing the batter to rest for at least five minutes gives all the ingredients a chance to come together. As a result you get a dosa which has more well-rounded flavours

I’m sending this recipe to the Come, join us for breakfast event at Cooking4AllSeasons



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