Welcome back to the channel! Today, we’re making a super healthy, crispy, and incredibly delicious breakfast – Oats and Moong Dosa with a colorful vegetable topping! This recipe is a game-changer because it’s made WITHOUT any rice and requires NO FERMENTATION. That means you can make it instantly, any time of day!
Loaded with plant-based protein from moong dal and chana dal, and fiber from oats, this dosa is not only good for your taste buds but also for your body. We’re also topping it with a rainbow of fresh veggies for extra crunch and nutrition. It’s gluten-free, weight-loss friendly, and perfect for kids and adults alike.
👇 READ MORE FOR THE FULL RECIPE 👇
⏲️ Timestamps:
0:00 – Intro
0:17 – Soaking the Lentils
0:32 – Preparing chutney
1:18 – Tempering to chutney
1:39 – Making Batter
2:16 – Making Dosa with toppings
3:18 – Serving with chutney
3:24 – Final Result & Taste Test
🍽️ Servings: Makes 6-8 dosas
📜 FULL RECIPE:
Ingredients:
****************For the Dosa Batter:******************
½ cup Rolled Oats
½ cup Moong Dal (Split Yellow Mung Beans)
2 tbsp Chana Dal (Split Bengal Gram)
1-2 Green Chilies
½ inch Ginger
½ tsp Cumin Seeds
Salt to taste
Water (as needed for soaking & grinding)
For the Vegetable Topping:
Mix of chopped chopped onion, grated carrot, chopped cilantro,
chopped green pepper, chopped red pepper
Instructions:
Rinse the moong dal and chana dal together until the water runs clear. Soak them in enough water for at least 2 hours (or 30 mins in warm water for a quick soak).
Drain the water from the soaked lentils completely optional. You can use it its less water.
In a blender, combine soaked lentils, dry oats, green chilies, ginger, cumin seeds, and salt. Add about 1/2 cup of water and blend into a smooth, slightly thick, pouring consistency batter. Add more water if needed.
Mix all the chopped vegetables for the topping in a bowl and set aside.
Heat a non-stick or cast-iron dosa tawa on medium-high heat.
Grease the pan with few drops of oil
Sprinkle few drops of water to check the pan temperature
Once hot, pour a ladleful of batter and spread it into a thin circle.
(Optional)Drizzle few drops of oil or ghee.
Immediately sprinkle a generous amount of the mixed vegetable topping over the dosa. Press lightly with the spatula so they stick.
Cook for 2-3 minutes until the bottom is golden brown and crisp. You can flip it and cook for 30 seconds on the other side, or simply cook covered for a minute to steam the veggies on top.
Fold and serve immediately with chutney
******************Spicy Red Chutney recipe:*****************
Ingredients
5-6 red chillies
5-6 garlic cloves,peeled and chopped
5 pearl onion, peeled and chopped
1 grape size tamarind
Salt to taste
1-2 tsp oil
1/4 cup water
1/4tsp Mustard seeds
4-5 Curry leaves
1 tsp oil
Method:
Heat 1-2tsp oil
Add chopped garlic, pearl onion and tamarind
Add 5-6 red chilis
saute for 2 minutes at medium heat or until fragrance
allow to cool
Tranfer to the blender
1/2 tsp salt or to taste
1/4 cup water
blend to a fine paste
transfer to a bowl
Tempering
Heat 1 tsp oil
Add 1/4tsp mustard seeds
allow to splutter
Add 4-5 curry leaves
and pour over chutney
mix well and serv with dosa
spicy red chutney
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✅ Benefits of This Dosa:
High Protein: Moong dal and chana dal are excellent sources of plant-based protein, keeping you full and energized.
Rich in Fiber: Oats and lentils are packed with fiber, which is great for gut health and digestion.
No Fermentation: Great for gut-sensitive people and those who want instant results.
Gluten-Free & Healthy: A perfect meal for those with gluten intolerance or anyone on a health journey.
Weight Management: High protein and fiber content helps in controlling hunger and managing weight.
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