Chana Dal & Oats Dosa
Did I mention how amazing the weather’s been in NYC? School’s out and so are we, at least most of the time, which probably explains the lack of blogposts & recipes. I’m not lazy or anything. Really! And bartending at a Rooftop bar in Manhattan in this weather is not a job for the faint hearted so cut me some slack alright?!
And while I’m being honest, the only new recipes that my brain have cooked up in the last entire month, are more of the liquid kind. So I decided to do what I do the best, reinvent the mighty Dosa, again!! I served this healthy (slightly inspired by the chilla from the East) Dosa with a spicy red chili & coconut masala calamari (slightly inspired by its Goan counterpart) & harissa sauce, straight from the Middle East. Nope, no boundaries for this meal.
- 1 cup Chana Dal, washed, soaked and drained.
- 1 cup old fashioned rolled oats, rinsed
- Salt to taste
- Butter to cook
- Grind the chana dal and oats using just enough water to make a smooth batter, slightly runnier than your average pancake batter.
- Season with salt.
- Heat a Dosa/crepe/non stick griddle and spread a ladle full of batter forming a thin layer of crepe. (YouTube video if you’re a first timer)
- Spread about a tbsp of butter evenly and let it brown on the underside.
- Roll and serve hot with your choice of accompaniment.