March 20, 2013

Oatmeal dosa-roti hybrid

This is a 100% handmade fresh Indian flat bread. A fusion of the traditional dosa and roti.

What you will need: Makes about 12 to 14 medium sized portions
2 cups quick oatmeal or regular old fashion oatmeal
1 cup whole wheat flour
1 cup finely chopped scallions and greens ( dill, cilantro, fenugreek are some options )
1 medium sized onion chopped thin and lengthwise
1 cup carrot finely grated
1/2 cup grated fresh/dry coconut--Optional
2tsp Coarse red pepper flakes with seeds
1 tsp freshly grated ginger
Salt as needed


Get about 4 cups of water to a boil in a medium pot. Add in the oatmeal and let it cook completely. Set aside.

In a  large mixing bowl, add in the whole wheat flour, the cooked oatmeal porridge, and all the chopped vegetables and greens, pepper flakes, ginger, salt

Show some love, mix all the ingredients together with clean hands. Now add hot water if its too dough like. The consistency should be a thick batter of dropping consistency, like thick yogurt or pudding. 



Heat a skillet on medium high, spray some non stick cooking spray, or wipe the pan with half an onion dipped in some oil. This forms a natural non stick coating.

Take a handful of batter in your hand and place it on the center of the pan. Reduce the heat to medium. Dip your hand in cold water and smear the batter to form and thick crepe. This is an old fashioned way to make it - you will need some practice with your hands. You can also use a ladle or large serving spoon to to do the same.

Life the edges of the crepe, if its a golden brown, flip it to the other side and let it cook through on medium heat. You may add a little oil or butter to the edges. Take care not to tear.

This goes great, when served with spicy garlic paprika chutney or mint chutney and a tiny dollop of butter! Yum! Enjoy.