Ingredients and Method to make Spinach oat dosai
1 cup cracked wheat (broken wheat/ dalia / fada)
1 cup brown rice (can be substituted with white raw rice ) (chawal/ arisi)
1 cup rolled oats
2 cups of baby spinach or regular spinach leaves (washed, rinsed and dried) (about 5 oz/140 gms) (palak/keerai)
salt to taste (namak/uppu)
a little sesame oil to shallow fry the dosai (til ka tel/ nalla ennai)
Soak the first three ingredients in sufficient water for at least 3 to 4 hours.
Grind together in batches in a blender/ mixer, adding water as required to get a smooth and slightly thick batter. The batter should be not too thin and not too thick, definitely not runny. When in doubt err on the side of a thicker batter, its much simpler to add a little more water later on to achieve correct consistency.
If the grains have been divided into 3 parts to process , then divide the spinach in 3 parts too and add one part of the spinach leaves to the processed batter and give it another turn or two in the blender until the spinach is pureed completely . Remove and continue for the rest of the grains until they are all processed.
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Add salt to taste and mix well.This batter can be stored in the refrigerator for 2 to 3 days.
When making dosai, heat a flat pan/ tawa/ griddle. When hot pour a little of the batter in the center and immediately spread into a thin even circle. Add a few drops of sesame oil around the circumference of the circle and a couple of drops in the center. Allow to cook until the lower side begins to get a little brownish. Flip over and cook the other side until the other side begins to get a few brown spots.
Remove and serve hot with sambar of choice/ chutney of choice or molaga podi or any combination of the three. I served this with oat coconut chutney for a double dose of oats in one go :-)
This dosa is off to the Show me your dosa event being hosted by Divya
1 cup cracked wheat (broken wheat/ dalia / fada)
1 cup brown rice (can be substituted with white raw rice ) (chawal/ arisi)
1 cup rolled oats
2 cups of baby spinach or regular spinach leaves (washed, rinsed and dried) (about 5 oz/140 gms) (palak/keerai)
salt to taste (namak/uppu)
a little sesame oil to shallow fry the dosai (til ka tel/ nalla ennai)
Soak the first three ingredients in sufficient water for at least 3 to 4 hours.
Grind together in batches in a blender/ mixer, adding water as required to get a smooth and slightly thick batter. The batter should be not too thin and not too thick, definitely not runny. When in doubt err on the side of a thicker batter, its much simpler to add a little more water later on to achieve correct consistency.
If the grains have been divided into 3 parts to process , then divide the spinach in 3 parts too and add one part of the spinach leaves to the processed batter and give it another turn or two in the blender until the spinach is pureed completely . Remove and continue for the rest of the grains until they are all processed.
The copyright of this content belongs to Veginspirations.com
Add salt to taste and mix well.This batter can be stored in the refrigerator for 2 to 3 days.
When making dosai, heat a flat pan/ tawa/ griddle. When hot pour a little of the batter in the center and immediately spread into a thin even circle. Add a few drops of sesame oil around the circumference of the circle and a couple of drops in the center. Allow to cook until the lower side begins to get a little brownish. Flip over and cook the other side until the other side begins to get a few brown spots.
Remove and serve hot with sambar of choice/ chutney of choice or molaga podi or any combination of the three. I served this with oat coconut chutney for a double dose of oats in one go :-)
This dosa is off to the Show me your dosa event being hosted by Divya
