Bean and Oats Dosa
Servings: 12 dosas (approx)
- 1 cup baby lima beans (cover with about 3 inches with water and soak at least overnight)
- 1 cup rolled oats
- ½ cup cilantro (chopped)
- 2 jalapeno peppers (chopped, use less for less heat)
- 10-12 curry leaves
- ½- inch knob ginger (chopped)
- Salt to taste
Put all the ingredients in a blender or a dosa grinder and blend with enough water till you have a runny and smooth batter. The batter should be runnier than a pancake batter, but thick enough to coat the back of a spoon.
Heat a cast-iron or non-stick griddle.
Using a rounded ladle, pour about ¼ cup of the dosa batter in the center of the griddle. Quickly, using the rounded bottom of the ladle, start spreading the batter outward from the center in a spiralling design, until you have a dosa about 6-7 inches in diameter.
You can pour a few drops of oil around the dosa's edge to make it crispier, or just spray with some non-stick cooking spray.
When the underside is golden-brown, flip over and cook another minute or two.
Serve hot with chutney.
Serving: 1dosa | Calories: 46kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Potassium: 121mg | Fiber: 2g | Sugar: 1g | Vitamin A: 148IU | Vitamin C: 21mg | Calcium: 13mg | Iron: 1mg