Healthy Oats Pesarattu Dosai Recipe - South Indian Recipe

Oats Pesarattu Dosai Recipe

The Oats Pesarattu recipe is inspired from the classic South Indian dish “Pesarattu". Pesarattu is a crepe that is made from lentils and rice, but in this recipe we have used Saffola oats to the recipe, adding to the nutritive value. The addition of green chillies and ginger, along with finely chopped cabbage, makes this Pesarattu a favorite even with children.

Cooking time
30 min
Preparation time
20 min
Serves
4
4
4
5

foodie_meter

52

Fit Foodie Recipe Score

49

Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

This recipe scores more than regular recipe since it is low in saturated fat and rich in protein and carotene.

Ingredients

  • 50 grams Saffola plain oats
  • 50 grams rice
  • 50 grams green moong dal
  • 1/2 teaspoon hing powder
  • 2 green chilies, finely chopped
  • an inch piece of ginger, grated
  • 100 grams of cabbage, finely chopped
  • a small bunch of coriander leaves, finely chopped
  • salt to taste
  • Saffola oil for cooking

How to make Oats Pesarattu Dosai

  • To begin making the Saffola Oats Pesarattu Recipe, we will first soak the rice, moong dal together in water for at least 3 hours. After 3 hours drain the water
  • Blend the dal, rice, green chillies and ginger adding little water at a time to make smooth thick batter
  • Transfer the batter into a large bowl, add in the Saffola oats, salt, hing, chopped cabbage and coriander leaves
  • Stir well to combine the Pesarattu batter well. Check the salt levels and adjust to suit your taste
  • Our next step is to make the Pesarattu. You will need a well-seasoned skillet
  • Preheat the skillet on medium heat, sprinkle some water to check on the pan if it sizzles then you know the pan has the right amount of heat to spread the Pesarattu batter
  • Pour a ladle full of the Pesarattu batter onto the pan and spread evenly inside out to make a circle
  • Drizzle some oil in the top and the sides of the Pesarattu and allow it to cook on low to medium heat
  • Once you notice the top of the Pesarattu getting steamed, flip it over to cook on the other side
  • Once you notice brown spots and the Pesarattu is cooked, remove from the pan and serve hot. Proceed the same way with the remaining Pesarattu batter
  • Serve the Saffola Oats Pesarattu along with jaggery and butter or along with Tomato Onion Chutney and Butter Milk

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Comments

Gonna try this different version!

I usually make it in little different way..whole soaked moong grinded with spinach and green chilly+4 tsp gram flour and make crispy dosas. But I am gonna try this oats version too :) I avoid white rice so I will try it with brown rice! Thanks!

Aug 31, 2016

4
Average: 4 (1 vote)
3

interesting variation !

interesting variation !

Apr 11, 2015

4
Average: 4 (1 vote)
3

very nice recipe

very nice recipe

Feb 16, 2015

4
Average: 4 (1 vote)
3

Nice recipe ,What can we add instead of...

Nice recipe ,What can we add instead of rice ?

Feb 09, 2015

4
Average: 4 (1 vote)
3

Superb recepies.just loved it n definite...

Superb recepies.just loved it n definitely I m going to make them

Feb 03, 2015

4
Average: 4 (1 vote)
3
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