Oats Pesarattu | How to make Oats Moong Dal Dosa ~ 101 Dosa Varieties!

We are starting the third week of BM#55, I will be sharing three healthy breakfast to make for your kids. This month's edition of Kids Delight is hosted by Lavina. She has been doing BM along with us for quite sometime, though is on a break. She said she hopes to get back to regular blogging, with this hosting. I hope so too, as I enjoy her creative dishes that she cooks for her lil one.

Pesarattu is quite famous as Andhra Dosa, infact so famous that I think that many do not even know so many other dishes that are famous from Andhra. I have always remembered eating this as kid. Dad likes it along with the traditional serving of Upmas as well. Of course that's been a thing of past.

Now all of us find the combination to be quite heavy. And since this seem to be the perfect dish for Diabetics, it gets featured once a week. And to make things more healthy, Amma started adding Oats to it. I didn't realize that Konda likes Pesarattu. I was quite surprised. She said she got used to this as Amma used to feed her this for evening snack when I am not around. 

So I make this for breakfast, dinner or snack for Konda when we make the batter. 

Sending this to Lavina, who is hosting my Kid's Delight Event, themed on Healthy Breakfast for Kids.

Come, join us for Breakfast with this delicious Sandwich!

Other versions of Moong dal Dosa on the blog

Andhra Pesarattu served with Upma and Allam Pachadi, Allam Pachadi 2
My memories of an attu, pesarattu
Coriander Moong Dal Dosa
A twist with the Moong dal dosa Pesarattu Waffle
Pesarattu with yellow Moong dal



Oats Pesarattu 

Ingredients Needed:

Whole Moong Dal - 1 cup
Oats - 1/2 cup
Green Chilies - 2 nos
Garlic - 2 cloves
Cumin - 1/2 tsp

For topping

Onions
Cumin seeds
ghee and oil for cooking as required

How to make Oats Pesarattu

Wash and soak the moong dal for 5 hours or overnight.

Once soaked, wash and change water. Add oats to the soaked moong dal along with rest of the ingredients to an almost smooth batter. Let it rest for half an hour before making the dosas.

When ready to make the dosas, heat a tawa, pour a ladle ful of batter, simmer and top with finely chopped onions along with cumin seeds. Flip on the other side and cook on low flame for the onions to get cooked well.

Sprinkle little oil and ghee.

Serve with chutney. We served with cabbage coconut chutney.



Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

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