Oats Sago Moong bean dosa/ Oats Javarisi Pachhai payaru dosai

In a mood to try something new for breakfast, I added oats, sago and whole moong bean together into a healthy dosa batter. It tasted great with the mild crunchiness from oats and also turned out as green colored dosas due to addition of whole moong bean.


Things needed
Rice - 1 Cups
Whole Moong bean/ Pachai payaru- 1/4 Cup
Oats - 1/2 Cup ( I have used Quaker oats)
Rava/Sooji/Semolina - 1/4 Cup
Sago - 1/4 CupDry red chilly - 2 nos.
Asafoetida/ Perungayam powder - 1 tsp
Salt - to taste

Soak all the above ingredients except asafoetida, for about 2-3 hours. Then grind with required amount of water into a smooth paste. Ensure that the batter consistency is that of dosa batter.

We can make dosas, using this batter instantly or by letting it ferment overnight. In both cases, the dosa, turned out to  be soft and tastier. This batter can be stored in refrigerator for about 1 week. 

The dosa, can be made in the usual style and healthy Oats Sago moong bean dosas are ready to be served hot with chutney or sambar. This dosa goes to Cooking-with-seeds-sago event started by Priya, guest hosted by Niloufer Riyaz along with Pachai paruppu javarisi payasam

This also goes to My legume love affair-MLLA 25-event started by Susan guest hosted by Siri.