Crispy Oats crepe (dosa)

     1 cup broken oats

      1 cup rava

       1/2 cup rice flour

        1 tbsp curd

  • 1 tsp salt
  • 2½ cup water
  • 1 chilli, finely chopped
  • 1 inch ginger, grated
  • 1 tsp pepper, crushed
  • 1 tsp cumin / jeera
  • few curry leaves, finely chopped
  • 2 tbsp coriander, finely chopped
  • 1½ water
  • oil, for roasting

  • In a large mixing bowl take 1 cup broken oats, 1 cup rava and ½ cup rice flour. Add 1 tbsp curd, 1 tsp salt and 2½ cup water. Mix well making sure there are no lumps. Add 1 chilli, 1 inch ginger, 1 tsp pepper, 1 tsp cumin, few curry leaves, 2 tbsp coriander leaves. Add 1½ cup water and prepare a watery consistency batter. 

  • Rest the batter for 20 minutes making sure the oats has absorbed water. The consistency should be watery. 

  • Pour the dosa batter over very hot dosa pan. Lower the flame and cook until the dosa turns golden and crisp. Fold it and place it on a plate. Crispy oats crepe/dosa is ready to serve



Comments

Post a Comment

Popular posts from this blog

Drumstick sambhar

Image
1 cup Toor dhal Lemon size tamarind 1 tablespoon sambhar powder 1 tsp turmeric powder 1 tsp Fenugreek 1 tsp Mustard 1 big size drumstick 1 tomato 2 chillies A pinch of asfoetida Salt - 2 tsp Add the toor dal in a pressure pan and Pressure cook toor dhal for 4 whistles. In a pan add tamarind extract (4 cups). Add sambar powder, turmeric powder, asfoetida, salt. Stir well. Switch on the stove. When it boils, add sliced drumstick and tomatoes 🍅 along with chillies. After 15 minutes, check whether the veggies are cooked. Add the pressure cooked toor dal and mix well. Let it boil for Furthermore 10 minutes. Switch off the flame. In a small pan, add gingelly oil 2 Teaspoons. Add mustard seeds. Once it splutters, add fenugreek and asfoetida. Add to the sambhar. Drumstick sambhar is ready
Read more

Curd rice

Image
1 cup cooked rice Mustard seeds - 1 tsp  Ginger - Few chopped into pieces Chillies - few Chopped into pieces Thick Curd- 3 tablespoons  Salt - 1 tsp Hot water - 1 cup Chop ginger and chillies. Heat a pan with 1 tsp oil. Add mustard. Once it splutters, add ginger, chillies and curry leaves. Fry for a minute. In a mixing bowl, add the fried items. Add 1 cup hot cooked rice. Mash them well along with fried items  Add 3 tbsp of Thick Curd. Mix them well. Add 1 tsp of salt. Add 1 cup hot water. Mix them well without lumps. Garnish with pomegranate pearls. Yummy curd rice is ready.   
Read more

Ginger tea or adrak chai

Image
  Wash, peel and crush the ginger. You can also opt to grate the ginger instead of crushing it. Then prepare all of the ingredients for this recipe.  Crush or powder 3 to 4 green cardamoms. In a saucepan or kettle, add 2 cups of water, 2 inches ginger grated and crushed green cardamoms with the peels.  Boil the water, ginger and green cardamom mixture for 4 to 5 minutes or until the color of the water changes. Once the juice from the ginger are released, it causes the water to change color. Add 4 teaspoons of raw sugar or white sugar. You can add more or less of sugar according to your taste. Simmer for 1 to 2 minutes.  Now add 3 to 4 teaspoons of tea powder or black tea leaves. Simmer the stove for 2 to 5 minutes. Add ¼ to ½ cup of milk. Boil for 5 minutes. Once the milk boils, switch off the stove. Some people prefer milky tea while others prefer less milk. It is entirely up to you.  Strain the tea through a strainer into the cups.  Serve the hot gin...
Read more