Introduce oats to the regular dosa batter. It is tasty and nutritious. Oats are a good source of dietary fiber and help to keep your baby’s digestive system healthy.
INGREDIENTS (250 ml cup used)
- Rice (white, short grain) – 4 cups
- Urad dal – 1 cup
- Chana dal – ¼ cup
- Oats (quick oats) – 2 cups
- Fenugreek seeds – 1 tablespoon
- Salt – to taste
- Oil – about 4 tablespoon
- Water – as required for grinding
METHOD OF PREPARATION
- Pick, wash and soak rice, urad dal and chana dal with fenugreek seeds for 6 hours.
- Drain the water and transfer to a wet grinder jar. Add ¼ of oats to the mixture and whisk once. Gradually add the remaining portion of oats, and if required water, to grind the mixture to a smooth batter.
- Transfer the batter to a big bowl and beat the batter well. Cover with lid or aluminum foil and keep in a warm place for fermentation of batter. It may take upto 12 hours for the batter to rise to double its original level. It will also turn foamy.
- Add salt to taste and beat the batter well.
- Heat a non-stick flat tawa and pour a ladle full of batter in the centre of the tawa. Using the back of the ladle spread the batter around in circular motion.
- Drizzle few drops of oil around the dosa and in the centre.
- Once the underside turns brown, flip over and cook the other side as well.
- Flip over again and roll into desired shape.
- Remove to a plate and serve hot with sambhar and chutney.
- One cup of dry oats contains 307 calories and is rich in manganese, selenium, phosphorus, magnesium, carotenoids, vitamin E and flavonoids.