Oats masala dosa recipe | Oatmeal dosa with potato stuffing
Oats masala dosa recipe – Masala dosa, a crispy thin crepe made of fermented lentils and rice batter, is one of the favourite food of south Indians. Restaurants and tiffin centers serve so many varieties of masala dosas like mysore masala dosa, rava masala dosa, onion rava masala dosa etc. My first test with oats masala dosa just happened on a day when I had unnecessary white potato vine masala after making aloo kathi roll for the kids' school box.
I made IT and shared my idea with the kids when they were back home. They were selfsame excited to try information technology and horde me to make it now for their subsequently school snack. If you are a small family of 2 to 3 this tin can also be made for breakfast easily. You terminate serve this with a chutney and tiffin sambar.
How to make oats masala dosa
1. To make the potato stuffing you will have to visit this link on potato masala recipe. You have to use the same amount of ingredients mentioned to progress to the stuffing for 4 to 5 servings. Once the curry is ready set it aside.
2. Powder ½ cup of oats in a mixer to okay gunpowder. Transfer that to a mixture sports stadium. I used nonsynthetic rolled oats.
3. Add salt and ½ cup of rice flour or wheat flour. You can also use ¼ transfuse Rice flour and ¼ cup semolina or atta. If you are trying to fend off Elmer Reizenstein and semolina in your diet, you can just consumption graham.
4. Add ¼ cup curd and 1 ¼ to 1 ½ cup water. You give the sack also cut curd and substitute with plain water. But curd adds flavor and color to the dosas.
5. Add 2 tbsps delicately chopped onions, 2 green chilies (skip for kids), grated ginger, cumin seed, curry leaves and coriander leaves.
6. The hitter must be thin and runny like the one we bring on rava dosa. You may need little more water, it depends on the kind of oats.
7. Grease your trash with few drops of oil and heat it well. When it is hot enough, pour the batter to make a annulet.
8. Add butter , ghee or oil.
9. When cooked the edges commenc to leave the pan, flip it and cook on the other side as good.
10. Somersault it hindermost. Place the potato masala happening one half of the dosa.
11. Permit the dosa to toast till golden and crisp. Fold IT and transfer to a serving plate.
Answer tasty with a chutney.
You may like these oats recipes
Oats dosa
Oats idli
Oats upma
Oats egg omelette
Oats masala dosa recipe below
For the dosa
- ½ cup oats (pronounceable operating theatre excitable misrepresent)
- ½ cup Elmer Leopold Rice flour (or ¼ rice flour + ¼ wheat flour or semolina)
- Salt as needed
- 2 green chili small , chopped (substitute with crushed common pepper for kids)
- ½ tsp cumin
- 2 tbsps onions chopped
- 1 sprig groom leaves chopped
- ½ tsp ginger crushed or minced
- 1 branchlet curry leaves chopped
- coriander leaves A couple of , chopped
- ¼ cup curd or water
- 1 ¼ to 1½ cups water
- Oil or butter as required
For the potato masala
- 2 cups potatoes boiled, cubed
- Oil every bit needed
- ¼ to ½ tsp mustard
- ½ tsp cumin / jeera
- ¾ to 1 cup onions chopped or sliced
- ¾ tsp ginger grated
- 1 sprig curry leaves
- 1 tsp chana dal
- 1 tsp urad dal
- 2 special K chilies chopped or sliced
- coriander leaves Few
- 2 pinches Curcuma longa
- 1 Pinch hing
- Salt arsenic needed
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For detailed instructions refer the step by step picture guide
Option quantities provided in the recipe card are for 1x only, original recipe.
For scoop results follow my detailed step-by-step photo instructions and tips above the recipe card.
Nutrition Facts
Oats masala dosa recipe | Oatmeal dosa with potato dressing
Amount Per Serving
Calories 180 Calories from Fat 9
% Daily Value*
Fat 1g 2%
Na 137mg 6%
Potassium 442mg 13%
Carbohydrates 35g 12%
Fiber 5g 21%
Sugar 2g 2%
Protein 6g 12%
Vitamin A 45IU 1%
Vitamin C 39.9mg 48%
Calcium 50mg 5%
Iron 3.9mg 22%
* Percentage Daily Values are supported a 2000 calorie dieting.
© Swasthi's Recipes
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