Whole grain dosai recipe made with rolled oats and brown rice. A healthy south Indian breakfast recipe.
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Oats Dosai | Oats And Brown Rice Dosai Batter Recipe | Healthy Whole Grain Breakfast Recipe
1 cup rolled oats 1 cup brown rice 1/2 cup whole unpolished urad dal 1/2 teaspoon fenugreek seeds 1/2 cup aval / poha 1 teaspoon salt 3 cups water
For the Batter
Take a bowl and add the oats, rice, dal and the fenugreek seeds. Wash everything in water. Add three cups of water and the aval / poha. Soak everything for two hours. After soaking add the salt and grind everything to a smooth batter. Use the soaking water for grinding. Ferment the batter for 6-12 hours. If it’s summer, it will take about 6-8 hours. In winter, it will take a longer time. If you live in a very cold place, leave your batter in some place warm. Leaving your batter inside your oven with the pilot light on works great if you live abroad and your place is cold. Once the time is up, the batter should have increased in volume. Take a ladle and mix it well. Your batter is ready. Refrigerate the batter after fermentation. Use within 2-3 days.
To make dosai
Heat the dosai griddle until medium-hot. Add 1/3 cup batter and swirl to cover the dosai griddle. Sprinkle 1/2 teaspoon of Indian sesame oil/peanut oil or ghee. Cook until the underside of the dosai is golden brown, about a minute. Flip once. Cook for a few seconds. Remove dosai from the griddle and repeat with the remaining batter. Serve hot.
- Author: Suguna Vinodh
- Prep Time: 8h
- Cook Time: 20m
1 cup rolled oats 1 cup brown rice 1/2 cup whole unpolished urad dal 1/2 teaspoon fenugreek seeds 1/2 cup aval / poha 1 teaspoon salt 3 cups water
For the Batter
Take a bowl and add the oats, rice, dal and the fenugreek seeds. Wash everything in water. Add three cups of water and the aval / poha. Soak everything for two hours. After soaking add the salt and grind everything to a smooth batter. Use the soaking water for grinding. Ferment the batter for 6-12 hours. If it’s summer, it will take about 6-8 hours. In winter, it will take a longer time. If you live in a very cold place, leave your batter in some place warm. Leaving your batter inside your oven with the pilot light on works great if you live abroad and your place is cold. Once the time is up, the batter should have increased in volume. Take a ladle and mix it well. Your batter is ready. Refrigerate the batter after fermentation. Use within 2-3 days.
To make dosai
Heat the dosai griddle until medium-hot. Add 1/3 cup batter and swirl to cover the dosai griddle. Sprinkle 1/2 teaspoon of Indian sesame oil/peanut oil or ghee. Cook until the underside of the dosai is golden brown, about a minute. Flip once. Cook for a few seconds. Remove dosai from the griddle and repeat with the remaining batter. Serve hot.
- Author: Suguna Vinodh
- Prep Time: 8h
- Cook Time: 20m
Find it online : https://www.kannammacooks.com/oats-dosai/
Urulai Bonda that is not deep fried, but made in the paniyaram pan. Lite version of potato bonda. Recipe with step-by-step video.
Urulai Bonda is a favourite at home and I make it a point to cook it once every month. Evening times with bonda and tea is something I really look forward to. This is the lite version of the traditional bonda and this lite version is made in the paniyaram pan. This recipe makes about 15 paniyarams. This recipe has a total of 2 tablespoons + 1 teaspoon of oil. So that’s roughly about 1/2 teaspoon of oil per bonda. So serve this bonda for your family and enjoy it guilt free.
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Here is the video of NOT Deep Fried Urulai Bonda | Potato Bonda Made In The Paniyaram Pan | Aloo Bonda – Lite And Guilt Free Bondas
For the filling
1 teaspoon vegetable oil 1/4 teaspoon split urad dal 1/4 teaspoon cumin seeds 1/4 teaspoon fennel seeds 1/4 teaspoon mustard seeds 1/2 teaspoon minced ginger 1 sprig curry leaves, finely chopped 1/4 cup onions, finely chopped 2 green chillies, finely chopped 3/4 teaspoon salt 1/4 teaspoon asafoetida 1/4 teaspoon turmeric powder 2 cups boiled and coarsely mashed potatoes 2 tablespoons coriander leaves, finely chopped 2 teaspoon lime juice
For the coating batter
1/2 cup besan 2 tablespoon rice flour 1/4 teaspoon turmeric powder 1/2 teaspoon Kashmiri chilli powder 1/4 teaspoon asafoetida 1/4 teaspoon salt 1/4 teaspoon baking soda Water to make batter
Other Ingredients
2 tablespoons vegetable oil for making bondas
For the filling
Heat a teaspoon of vegetable oil in a pan. Once the oil is hot, add the urad dal, cumin seeds, fennel seeds, mustard seeds, ginger and curry leaves. Saute for a few seconds. Add the onions and the green chillies. Add the salt and saute the onions for a couple of minutes. Add the asafoetida and turmeric powder. Saute for a few seconds. Add the boiled and coarsely mashed potatoes to the pan and mix well to combine. Cook for a minute. Add the coriander leaves and lime juice and mix well. The filling is ready. Set aside.
For the coating batter
Add all the ingredients mentioned under “batter” and whisk well to combine. Add water little by little and whisk well to make a thick batter. The batter should resemble idli-dosai batter.
To make the bondas
Add half a teaspoon of oil to each mould in the paniyaram pan. Let it heat up. Make small balls of potato filling and dip them in the batter. Take the batter-coated potato balls and add to the pan. Cook for a minute. Flip the balls on the pan and cook for a minute more. The bondas are ready. Serve hot as is or with coconut chutney.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
