Oats mutter dosa

Ingredients

• Rolled oats

  Plain, dry oatmeal

  1 cup or 80g

• Black Lentils

  Goya

  ¼ cup or 50g

• Salt

  Table

  1 ⅝ tsp or 10g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 ½ tsp or 7g

• Mustard

  Dijon - Kroger

  ½ tsp or 3g

• Green Chillies

  Fresh, Raw - Tesco

  1 chilli or 17g

• Onions

  Frozen, chopped, unprepared

  ½ cup or 227g

• Carrots

  Raw

  ½ cup grated or 55g

• Peas

  Green, frozen, cooked, boiled, drained, without salt

  ¼ cup or 40g

• Chaat Masala

  Mehran

  ³⁄₁₆ tbsp or 1g

• Chili powder

  Spices

  1 tsp or 3g

• Lemon juice

  Raw

  1 tsp or 5g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 ¼ tsp or 11g

Directions

1. Combine the oats, urad dal and salt in a bowl and blend in a mixer to a fine powder.
2. Add1¾ cups of water and mix well to make a batter of pouring consistency. Cover and keep aside for 10 to 15 minutes.
3. Heat the oil in a broad non-stick pan and add the mustard seeds and green chilli.
4. When the seeds crackle, add the onions and sauté on a slow flame for 2 to 3 minutes, till the onions turn translucent.
5. Add the carrots and green peas, mix well and sauté on a medium flame for another 1 to 2 minutes.
6. Add the salt, chaat masala and chilli powder, mix well and cook on a medium flame for 1 to 2 more minutes.
7. Add the lemon juice, mix well and cook on a medium flame for another minute.
8. Divide the stuffing into 8 equal portions and keep aside.
9. To make oats mutter dosa, heat a non-stick tava (griddle) and grease it using ¼ tsp of oil.
10. Pour a spoonful of the batter on the tava (griddle) and move the spoon in a circular motion to make a 175 mm. (7”) round dosa.
11. Smear ¼ tsp of oil around the edges and cook on a medium flame till the dosa turns light brown in colour.
12. Place a portion of the stuffing in the centre of the dosa and fold over.
13. Repeat with the remaining batter and stuffing to make 7 more dosas.
14. Serve the oats mutter dosa immediately with a chutney of your choice.
15. Do not keep the batter for too long as it becomes thicker making it difficult to spread.