Oats Dosa

Eating oatmeal on busy mornings can be hard on families on the go! So here is a nice way to eat your oats - Dosas! These delicate crepes made with rice, urad dal and toasted rolled oats are full of protein and the health benefits of oats make them a staple in my kitchen for weeknight dinners.

You will need
1/2 cup of white basmati rice (non-GMO)
1/2 cup of urad dal (skinned, organic)
1/2 cup of rolled oats (I buy the toasted version, organic)
A 1/2 tsp of fenugreek powder
Salt to taste
Water
A cast iron griddle and vegetable oil (Canola/Safflower)

Rinse and soak the rice and urad dal in warm water overnight in separate bowls. Typically you want about 1 cup of water for each bowl. Grind each grain to a paste in a food processor sequentially. Just before this step, soak the rolled oats in a bowl of water for ten minutes or so. There should be enough water to cover the oats plus about two tablespoons more. I grind the soaked rice first, then I add the soaked urad dal to the grinder. Finally add the rolled oats.

Now pour this mixture of into a bowl that has sufficient empty volume above the ground grains. Add salt to taste and the fenugreek powder. Let this mixture ferment overnight at temperatures around 70 F or in the oven with the light on. Once fermented, add some water (only if required) to make the batter of a spreadable consistency and use a ladle to pour the batter on a preheated cast iron griddle that has some oil spread on it with a silicone brush. Spread the batter in a uniform, clockwise circular motion and cook. Flip the crepe and cook on the other side, spreading a few drops of oil on the uncooked surface before flipping. This batter lasts in the refrigerator for about three days! Always smell for over-fermentation, that is a sign that the batter has gone bad.

Serve hot with pumpkin seed chutney, or stuffed with cheese (toddlers love this for a meal, don't be surprised if they eat several crepes in one go!) or with a side of butternut squash sambar! 

ENJOY!