brown rice, as I usually do.
But sometimes the health nut in you just wants to push the limits.
Last week I soaked a cup of tiny white baby lima beans in water, planning to cook them into a curry some time during the week. But one day passed, then two, and I hadn't come up with the inspiration I needed to use them up.
Meanwhile, I'd started to crave dosas and as I drove home from work the other evening and made a mental note to soak rice and lentils overnight, I remembered those beans. Why not, I thought?
But I'd still have to soak the rice, and even soaked in my parboiled style the rice needs at least two hours' time. But oats, of course, need no soaking time, and I love their fresh, clean taste in just about anything. So why not dosas?
Bean and Oats Dosas it was for dinner, and delicious they were. I made them prettier and tastier by adding a handful of chopped coriander leaves, some curry leaves, and some green chillies, all of which gave them that lovely emerald hue. We polished them off my favorite way: with some green coriander-coconut chutney (although Desi prefers sambar with his dosa. Well, sometimes I get to do things my way.)
Here's the recipe. Hope everyone's having a great weekend!
1 cup baby lima beans (cover with about 3 inches with water and soak at least overnight)
1 cup rolled oats
1/2 cup chopped coriander leaves
2 green chillies, chopped
10-12 curry leaves
1/2-inch piece of 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 1/4 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.