Oats mutter dosa
Oats mutter dosa

Ayushi Pandey



Prep Time

: 10

Cooking Time

: 25



Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 3.71 g
Sat Fat 0.583 g
Salt 189.0 mg
Sugars 2.06 g
  • Other Items
  1. 1 cup Quick Cooking Rolled Oats
  2. 1/4 cup Urad Dal (split black lentils)
  3. Salt to taste
  4. 1 1/2 tsp Oil
  5. 1/4 tsp Mustard Seeds
  6. 1 Slit Green Chilli
  7. 1/2 cup Finely Chopped Onions
  8. 1/2 cup Grated Carrot
  9. 1/4 cup Parboiled Green Peas
  10. 1/2 tsp Chaat Masala
  11. 1 tsp Chilli Powder
  12. 1 tsp Lemon Juice
  13. 2 1/4 tsp Oil For Greasing And Cooking
  14. Chutney
  15. water 1 cup
  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. 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 immediately with a chutney of your choice.