I have recently purchased a month-long subscription to Kindle Unlimited, and I am read and flipping through some awesome cookbooks I have always wanted to read. And one such book is Dosai by Chandra Padmanabhan. I already own a copy of her book called Dakshin and I have tried quite a few recipes from it (for example, here and here ) and have immensely loved it. And Dosas and Idlis are by far, my favorite breakfast options because: one, I can prep for these in advance and two, there is so much of variety that I can experiment with! So when I caught hold of this cool book on all kinds of lentils and grains pancakes/crepes, it would have been a shame not to try them. So, here is one such dosa, made with oats and barley, with a little amount of rice (which can be skipped in my opinion ) and Urad Daal or split and skinned Black Lentils. Whether or not, I will take an annual subscription to this thing called Kindle Unlimited, I am not sure. But till then, join me in explored these South Indian Delicacies.
Oats Barley Dosai or Kaadaikkanni-vaar Godumai Dosai ( that's what the cookbook says ) with Curry Leaf Podi, Coconut Chutney and Filter Kaapi for Breakfast ~ breakfast 69 of #100happybreakfasts ! The recipe is from Chandra Padmanabhan's cookbook Dosai ( blame Kindle for my recent fondness for her books ) and its a no fermentation recipe. The Dosai is slightly thicker than usual ones but tastes good, if I may so myself. 😝 The recipe is totally #veganfriendly and can be put together in about 20 minutes. 1/4 cup of barley ( soaked overnight) and 1/2 cup of instant oats got me enough batter for breakfast for 2 and I think I am happy with the crispness and texture of the dosas, not too crisp, not too soft and tastes quite similar to regular dosas. Recipe: (partly in caption, partly in comments section, there is a clickable link to the blog in the profile @d.srujan ) Ingredients: 1/4th cup of Barley, 2 tbsp of polished rice, (optional) 2 tbsp of Urad Daal (skinned and split Black lentils ), the original recipe calls for only 1 tbsp, but I have doubled it so that the batter is stickier and hence easier to spread into thinner Dosai 1/2 cup of p0wdered instant oats, Salt to taste, 1 tsp of ginger green chilly paste, some curry leaves, 2 tbsp of chopped fresh coriander leaves, water, to adjust the consistency of the batter, Oil, for roasting/cooking on a skillet Method, in comments below. ( lack of space here 😞) #oats #barley #dosai #whatsforbreakfast #whatsonmyplate #nammabengalurufoodie #vegan #vegetarian #meatfree #southindianbreakfast #filtercoffee #kaapi #southindianfiltercoffee #srujans100happybreakfasts #theurbanspice #thekitchn #lensplated #lowfat #healthybreakfastclub #lentilcrepes #dosa #oatsdosa #barleydosa #chandrapadmanabhan #dosaicookbook
Recipe ( adapted from Chandra Padmanabhan’s Dosai)
Makes 4-5 Dosais (crepes/pancakes)
- 1/4th cup of Barley,
- 2 tbsp of polished rice, (optional)
- 2 tbsp of Urad Daal (skinned and split Black lentils ), the original recipe calls for only 1 tbsp, but I have doubled it so that the batter is stickier and hence easier to spread into thinner Dosai
- 1/2 cup of p0wdered instant oats,
- Salt to taste,
- 1 tsp of ginger green chilly paste,
- some curry leaves,
- 2 tbsp of chopped fresh coriander leaves,
- water, to adjust the consistency of the batter,
- Oil, for roasting/cooking on a skillet
- Mix barley, rice (if using) and Urad daal in a vessel and wash until the water runs clean. Soak it in sufficient water for 2 hours. I left it on the counter over night.
- In the morning ( or after two hours) grind barley, rice, Urad daal, ginger green chilli paste, coriander leaves and curry leaves into a smooth paste, grdually adding about 1/4 to 1/2 cup of water. Take care to not to add the water at once.
- Add the powdered oats, mix well and let it rest for about 20 mins. This helps make a smooth cohesive batter which can be spread into thin dosas or pancakes.
- When you are ready to make Dosai, add salt to taste and if the batter feels thick ( compared to regular dosa consistency), add a few tbsp of water or curd.
- Heat a skillet or Dosa tawa, grease it with a little oil and smear the oil well on the tava with a damp kitchen towel or a slightly dampened tissue paper.
- Pour about 1/2th cup of batter in the centre of the tawa and spread it thin using a flat bottom bowl or spoon with concentric motion of hand.
- Let it cook on a medium flame for a while, then apply some oil on the edges of the dosa and in the centre. Once the dosa appears almost cooked, turn the flame high for about 30 seconds, then flip and cook for another 3o seconds on the other side.
- Remove using a spatula. Repeat with the remaining batter.
- Serve hot with chutney of your choice. I served it with coconut chutney and Curry Leaf Podi.