Oat's Masala Dosa With Potato Bhaji And Chutney

Recipe Type: Indian                                                              Yield: 10 dosas of medium size
Preparation Time:15 mins       Soaking Time: 3 hours      Cooking Time: 5 mins for each dosa

Ingredients:
For dosa
1 cup of white rice
1/4 cup of split chickpeas (chanadal)
1/4 cup of black lentil
2 tsp of salt
5 cups of water
1 cup of quick oats

Method:
1. Soak rice, split chickpeas, black lentil in 3 cups of water for 3 hours.
2. Grind soaked rice, split chickpeas, and black lentil with 1 cup of water. Make a fine paste.
3. Heat a nonstick pan. Add quick oats and fry for 3 mins. Allow to cool. Make a fine powder.
4. Now add this oat's powder to the ground batter. Add salt and 1 cup of water. Mix well. Prepare a thick batter.
5. Heat a pan (dosa pan). Ladle batter into the pan. As you ladle the batter hold the handle of the pan ensuring the batter is thinly covering the whole frying pan. Cook for 2 to 3 mins.

Recipe for Potato bhaji

Ingredients
2 onions
1/2 tsp mustard seeds
5 curry leaves
3 tsp of oil
1 tsp of black lentil
1/2 tsp of asafoetida
1/2 tsp of grated ginger
3 potatoes
2 cup of water
1 green chilly
1 1/2 tsp of salt
1/2 tsp of turmeric powder

Method:
1. Heat a nonstick pan. Add oil, mustard seeds, curry leaves, black lentils and asafoetida for tempering.
2. Now add chopped onions. Fry for 10 mins.
3. Add peeled and chopped potato, grated ginger, turmeric powder, 2 cups of water, chopped green chilly and salt. Cook for 15 to 20 mins.

Recipe for Chutney

Ingredients
1/2 cup of grated coconut
1 green chilly
1/4 cup water
1/2 tsp salt
1/4 tsp mustard seeds
2 tsp of oil
4 curry leaves
1/4 tsp of asafoetida
1/2 tsp of grated ginger

Method:
1. Grind grated coconut, salt, green chilly, grated ginger with water. Make a fine paste.
2. Heat a sauce pan. Add oil, mustard seeds, asafoetida and curry leaves for tempering.
3. Now add this tempered substance to the ground chutney. Mix well.