Tips Of The Day

Dietician Sheela Sherawat

Vitamin A diet with all process

This instant dosa batter is packed with protein and fibre. Oats must be consumed daily for its high content of soluble fibre ‘beta-glucan’, a potent cholesterol-lowering agent. The addition of urad dal and carrots makes the dosas rich in protein and vitamin a too. Prepare this instantly and serve it hot with a chutney of your choice. 
Preparation Time: 15 mins
Cooking Time: 20 mins
Makes 8 dosas
Ingredients

For The Dosa
1 cup quick cooking rolled oats
1/4 cup urad dal (split black lentils)
1/2 tsp salt

For The Filling
1/2 tbsp oil
1/4 tsp mustard seeds ( rai / sarson)
1 slit green chilli
1/2 tbsp urad dal (split black lentils)
1/2 cup finely chopped onions
1/2 cup grated carrot
1/4 cup parboiled green peas
1/4 tbsp lemon juice
salt to taste

Other Ingredients
2 1/4 tsp oil for greasing and cooking
Method 

For the dosa batter

1.    Combine the oats and urad dal and blend in a mixer to a fine powder. 
2.    Add 1¾ cups of water and salt and mix well to make a batter of pouring consistency. Cover and keep aside for 10 minutes.

For the filling

1.    Heat the oil in a non-stick kadhai, and add the mustard seeds. 
2.    When the seeds crackle, add the green chilli and onions and sauté on a medium flame for a few seconds. 
3.    Add the carrots and green peas, mix well and sauté on a medium flame for another 4 to 5 minutes. 
4.    Add the lemon juice and salt, mix well and cook on a slow flame for 2 to 3 more minutes. 
5.    Divide the filling into 8 equal portions and keep aside.

How to proceed

1.    Divide the batter into 8 equal portions and pour a portion of the batter, on the greased non-stick tava (griddle),tilt the tava so that the batter forms a thin layer to make 100 mm. (4”) dosas. 
2.    Smear ¼ tsp of oil over it and cook till the dosa turns light brown in colour. 
3.    When the sides brown evenly, put a potion of the filling and fold over into half. 
4.    Repeat with the remaining batter to make 7 more dosas. 
5.    Serve hot.

Handy tip:

1.    When pouring the mixture, tawa should not be very hot. Once it is spread you could cook it on a high flame. Do not keep the batter for too long as it becomes more and more thick.