Oats n Moong Sprouts Dosa

"'When you wake up in the morning, Pooh,' said Piglet at last, 'what's the first thing you say to yourself?'
'What's for breakfast?' said Pooh. 'What do you say, Piglet?' 
'I say, I wonder what's going to happen exciting today?' said Piglet.
Pooh nodded thoughtfully. 'It's the same thing,' he said."   
                                                        A. A. Milne,'The House at Pooh Corner'

Breakfast is the most important meal of the day, a healthy and nourishing first meal kick-starts our metabolism, giving the much required energy. I have never been able to understand how can anyone not eat in the morning. For me, my breakfast is sacred, even if its only eggs and bread.

Ideally, what I like is to be able to fix my breakfast quickly and then eat it leisurely  I don’t like breakfast recipes that require too much prep time or take too long to cook. It should be a simple wholesome meal that tastes good.  So when I came across this recipe of a dosa batter using the basic rice and dal combination, along with oats and sprouted moong, I thought it was Godsent.

All you have to do in the morning you want to make it, is, to grind together  sprouts, oats, green chilies and ginger and add to the fermented batter. And roll off crispy golden dosa.

It is one of the easiest ways to incorporate two very healthy ingredients, sprouts and oats, in your family's diet. Hubby dear and my little one have never had a clue that I play around with the batter and happily eat these with coconut chutney. 

Moong sprout and Oats Dosa

2 C                Parboiled rice (sela)

¾ C               Urad dal/ split white lentils

1 ¼ C            Whole Green gram sprouts (sabut moong sprouts) (125 gms)

1+1/3 C         Oats

2 tsp             Ginger, chopped

1 tsp             Green chillies, chopped

1 tbsp           Olive oil

Salt              To taste

1. Wash the dal and rice well. Soak for 3-4 hours.

2. Post soaking, grind to a smooth paste using water to get a pouring consistency.

3. Leave the ground dal- rice batter overnight to ferment.

4. Next morning, grind together the sprouts, oats, ginger and green chillies to a fine paste.

5. Add the sprouts-oats paste to the fermented dosa batter.

6. Add enough water to get a flowing consistency.

7. Add salt.

8. On a non stick griddle, pour a ladle full of the batter and spread it with the back of the ladle in circular motion to spread out the batter.

9. Increase the heat and sprinkle the sides of the dosa with a few drops of olive oil and cook till golden brown.

10. Serve hot with sambhar and coconut chutney.

Note:  Its always easier to spread the batter if the griddle is not too hot. To bring down the temperature of the griddle after making a dosa, sprinkle some water on the griddle before you spread the batter for the next one.