My all time favourite oats pancakes, a variation of south India dish Dosa, which is made with fermented mixture of lentils and rice, very delicious. As much I love eating dosa, I am not very good at making them. I can never get them as crispy as we get them in a restaurants.
This pancakes preparation is easy, add everything to a food processor and it’s ready to cook later. It’s very important to leave the mix for couple of hours, otherwise it won’t spread properly on the pan. Overnight is best if possible but 2-3 hours will do as well. Avoid adding any liquid to the mix before cooking, so it’s important to have a good consistency when you prepare the mix, little on thin side will do, as the mix thickens, same as overnight oats.
Ingredients: ( makes 6-7)
- 70g rolled oats
- 20g Cooked quinoa
- 4 tbsp yogurt
- 150ml water
- 1 and half carrot
- 1 red onion
- 2-3 green chillis
- Pinch of asafoetida
- Salt to taste
- For potatoes
- 3 medium potatoes, boiled and cut in pieces
- 2 red dry chillis
- 1 green chilli
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- Salt to taste
- Juice of half lemon
Method:
- For pancakes, put all the ingredients in a food processor and blitz to corse consistency, only add half of the water at this stage, if mix is too thick add some more. Leave it for 2-3 hours or over night if possible
- Heat a pan add little oil, spread the oats mix on medium heat, cook on one side for 5-7 mins the top will have some bubbles and will be dryish , then flip and cook for another 3-4 mins
- For potatoes, heat some oil in a pan, add mustard seeds and red chilli when it starts to splatter add cumin cook for about 30 secs add turmeric, salt, green chillis and chopped boiled potatoes, mix well cook for about 5 mins on low heat. Add juice of half a lemon and cooked or another 2 mins
Simple Yet Delicious 