Crispy Oats green gram dosa
Earlier I had posted an oats pesarratu recipe that was mouth melting and tasted buttery but not crispy the way kids would like. Last week I had some time to try out this crispy version and wanted to share since it came out well. I made more batter and refrigerated and tried the next day and was surprised as they came out crispy on the 2nd day too. you need a good chutney or pickle with this. Ginger pickle, tomato pickle or capsicum chutney goes well with this
1 cup of green gram washed and soaked for atleast 8 hrs (measure before soaking)
½ cup of rolled oats soaked for 8 hrs
¼ cup of parboiled rice soaked for 8 hrs. (Idly rice could work, but did not try)
Salt to taste
1 “piece of ginger
2 to 3 green chilies
¼ to ½ tsp cumin
Oil or ghee
1. Wash and soak green gram and parboiled rice and oats separately in enough water for atleast 6 hrs. I soaked for 8 hrs
2. Rinse well green gram and rice and transfer them along with all the other ingredients to a blender jar, I used the same water I used to soak oats (it didn’t smell bad) for grinding. grind to a smooth batter
3. Heat a pan till smoky hot, pour a ladle of batter and spread the batter to a thin layer, drizzle some oil around the edges, fry till slightly brown or crisp.
4. Drizzle some water on the pan, wipe off with a kitchen tissue and proceed to make the next one till you finish
Serve with chutney.