For The Dosa Batter
  • 1 cup oats
  • ¼ cup urad dal (split black lentils)
  • salt to taste
    For The Stuffing
  • 1 ½ tsp oil
  • ¼ tsp mustard seeds ( rai / sarson)
  • 1 slit green chilli
  • ½ cup chopped onions
  • ½ cup grated carrot
  • ¼ cup parboiled green peas
  • ½ tsp chaat masala
  • 1 tsp chilli powder
  • 1 tsp lemon juice
    For the dosa batter
  • Combine the oats, urad dal and salt in a bowl and blend in a mixer to a fine powder.
  • Add 1¾ cups of water and mix well to make a batter of pouring consistency. Cover and keep aside for 10 to 15 minutes.
  • For the stuffing
  • Heat the oil in a broad non-stick pan and add the mustard seeds and green chilli.
  • When the seeds crackle, add the onions and mix on a slow flame for 2 to 3 minutes, till the onions turn translucent.
  • Add the carrots and green peas, mix well and mix on a medium flame for another 1 to 2 minutes.
  • Add the salt, chaat masala and chilli powder, mix well and cook on a medium flame for 1 to 2 more minutes.
  • Add the lemon juice, mix well and cook on a medium flame for another minute.
  • How to proceed
  • Heat a non-stick tava and grease it using ¼ tsp of oil.
  • Pour a spoonful of the batter on the tava and cook till dosa turns light brown Serve immediately with a chutney of your choice.
Nutrient values per serving
Protein 2.9 g
Potassium 61.2 mg
Iron 0.7 mg
Calcium 22 mg
Fiber 1.6 g