Your favourite dosa in a healthier avatar, prepared with the goodness of oats.
1 cup split skinless black gram (dhuli urad dal), soaked for 2 hours and drained
2 tbsps Bengal gram (chana dal), soaked for 1 hour and drained
¼ tsp fenugreek seeds (methi dana), soaked for 1 hour and drained
1 cup oats
Oil for drizzling
Coconut chutney to serve
1. Put the soaked split skinless black gram in a mixer jar. Add soaked Bengal gram, soaked fenugreek seeds, oats and 1 cup water and grind to a fine paste. Set aside to ferment for 6-8 hours.
2. Add salt and mix well.
3. Heat a non-stick tawa. Pour a ladleful of the batter and spread it in a clockwise motion to make a disc. Drizzle oil and cook for 2 minutes. Fold in half and place on a serving plate.
4. Serve hot with coconut chutney.
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