Oats Dosa

Hello everybody!! I am back again after a long hiatus and this time I am really hoping to be regular 🙂

Here is a recipe of healthy oats dosa. I had a big tin of old fashioned Quaker oats which I had bought to make breakfast porridge, but nobody likes porridge. I didn’t want to waste the oats and the idea of oats dosa thus struck upon me. I did a little reading on other food blogs and decided to try them out.

These dosas come out perfect without getting stuck to the griddle and get cooked faster than regular dosas. Needless to say they are tastier and very filling too.

There is no restriction on the type of oats you use, however I would discourage flavored oats (unless you want to make flavored pancakes).

I served it with tomato pickle and peanut chutney for sides.

Try it and let me know your feedback.


1 cup raw rice,

1 cup urad dal,

3 cups oats,

Salt to taste,

Oil to make dosas,

Water to soak the ingredients


Soak rice and urad dal for approx 5 hours and soak oats for around 2 hours.

Grind soaked rice, urad dal, oats to a smooth paste with little water. The dosa batter consistency will be little  thinner than the normal dosa batter.

Add salt and allow it to ferment overnight.

Smear some oil on a hot griddle and make thin dosas. Flip and cook on the other side too.

Serve with any side dishes of your choice.


Roos Omlet – Goan style

Raas Omlet

As typed by Milo…

Mapusa my home town is a well known place in Goa for its authentic Goan style shopping offerings. Crowded Friday markets offering everything one would need, from herbs, spices, masalas to home made Goan sannas, dos, bebinca etc.

After tiring marathon shopping sprees in the markets nothing like a filling roos omlet at one of Mapusa’s famous cafe’s (by the side of the Taxi Stand).

We currently live far away from Mapusa, but recollecting its memories triggers sweet nostalgia. This post is dedicated to one such memory.


Mushroom Xacuti

Ingredients –

1 packet of button mushrooms cleaned and chopped,

1 cup freshly grated coconut,

2 tsp dry grated coconut,

1 small onion finely chopped,

1 small onion thinly sliced,

5 to 6 cloves garlic,

1 piece of ginger,

1 tsp coriander powder,

½ tsp turmeric powder,

1 tsp red chili powder,

1 to 2 tsps. My mom’s garam masala powder or any other garam masala,

2 to 3 tsp tamarind extract,

Salt to taste,

2 tsp oil,

Coriander leaves for garnishing

Method –

Heat 1 tsp oil in a heavy bottom pan and fry thinly sliced onions till golden brown.

Add the cut ginger pieces and garlic to the onions and fry for a while.

Add freshly grated coconut to the onions and continue frying till nutty brown color.

Mix in the dry grated coconut and fry for a minute or 2.

Add all the spices to the coconut mixture fry for a minute and switch off the gas, allow it to cool.

Grind the onion coconut mix with tamarind extract and little water to a smooth paste. Keep aside.

Heat 1 tsp oil in a pan and fry the finely chopped onions for 2 to 3 minutes.

Add the mushrooms and salt to the onion and fry for another minute or 2.

Mix in the ground masala, salt and sufficient water to make gravy.

Let the gray boil for 4 to 5 minutes. Adjust salt and garnish with coriander leaves.

Xacuti always tastes better the next day.


To make an Omelet, beat 2 eggs with salt and red chili powder. Mix in finely chopped onion, tomatoes and coriander leaves.

Heat a frying pan with little oil, pour the egg mixture in the pan. Cover the pan with a lid.

Gently flip the omelet and let it cook on the other side. Once dome remove it in a plate and pour Xacuti (roos) over the omelet.

Serve with bread.

Rava Idli (Semolina Dumplings)

This is one simple and easy idli recipe that does not need any length preparation and fermentation. Triveni my colleague and friend gave me this recipe after pestering her for days together. I made some modifications to it to suit our taste.  I did all the preparations the previous night and on the next day I just soaked the rava in curds. You can make this for a busy weekday breakfast.

This is one breakfast which my in-laws liked very much. My FIL gave me 5 stars for the preparation. 🙂


2.5 cups Rava (semolina),

2.5 cups sour curds,

1 cup buttermilk,

½ cup water,

½ tsp baking soda,

½ tsp unflavored fruit salt (I used ENO),

3 tsp oil,

1.5 tsp mustard seeds,

2 tbsp gram dal,

5 green chilies,

Few curry leaves,

1/4th tsp asafetida,

1 tsp sugar,

Salt to taste


Heat oil in a pan and splutter mustard seeds.

Next add the gram dal and fry for half a minute. Fry finely cut green chilies and curry leaves along with the dal.

Add asafetida and mix in the rava.

Keep stirring the rava for approx 5 minutes. Switch of the gas and let it cool. (You can perform the above 4 steps the previous night and keep)

Mix curds and butter milk in the rava.  Add salt and sugar. Allow the batter to stand for 10 minutes.

Add little water if you feel the batter has become too thick. The batter consistency should be little thicker that normal idli batter.

Mix baking soda and fruit salt in half cup of water and stir it very well in the batter.

Grease idli mould with little oil and steam these idlis for 15 to 20 minutes. Serve with spicy chutney.


Aadai is a very nutritious south Indian breakfast with different lentils and rice. I made it for Sunday breakfast when my parents had visited us. I served it with tomato chutney. We all liked it. Do try it out and let me know.


1 cup raw rice,

1/4th cup tuvar dal,

1/4th cup chana dal,

1/4th cup udit dal,

14th cup moong dal

2 green chilies,

1” piece of ginger,

7 to 8 curry leaves,

1 tsp cumin seeds,

1 tsp mustard seeds,

1/4tsp asafetida,

1 onion finely chopped,

2 tsp chopped coriander leaves,

Salt to taste,

Oil to make aadais


Soak rice and dal in sufficient water overnight.

Next day in the morning coarse grind the rice and dal. In the end add green chilies, ginger and curry leaves and grind for 5 to 6 seconds.

Add salt and finely chopped onion and coriander leaves to the batter.

Heat oil in a small tempering pan. When the oil is hot enough add mustard seeds, cumin seeds and asafetida. Add this to the addai batter.

Mix well.

Heat a griddle, smear with oil and put a ladle full of the batter in the center and spread it evenly to make a circle.

Cover and keep on a low flame for 3 to 4minutes.

Flip and cook on the other side for another 3 to 4 minutes.

Serve hot with any chutney

Crispy Lentil Dosa

These dosas are made up of various lentils with raw rice. The batter does not need any fermentation and the dosas come out very crispy. It’s a healthy dosa. I served this with garlic chutney which my mom made (fry garlic and dry red chilies in oil and grind with coconut, tamarind and little water)


2 cups raw rice,

½ cup each of chana dal, udit dal, tuvar dal, moong dal,

2 green chilies,

10 to 12 curry leaves,

A small piece of ginger,



Method –

Wash and soak rice and dal in sufficient water for 4 to 5 hours.

Grind to a smooth paste.

Add green chilies, curry leaves, ginger and grind for a minute.

Make the batter like normal dosa consistency.

Add salt.

Heat a griddle, apply oil and make dosas.

Oats Dosa

Oats are supposed to be good for health. If you are fed up of eating oats kanji then try out this dosa. Add lots of green chilies to it to overcome the blend taste of oats. These dosas keep you full for a longer time. It’s simple to make but takes a little more time to cook as compared to urad dal dosa. Serve it with some spicy tangy tomato chutney.


2 cups powdered oats,

3/4th cup rice flour,

½ cup fine semolina (Rava),

1 small onion finely chopped,

2 green chilies finely chopped,

1/4th  cup freshly cut coriander leaves,

8 to 10 finely cut curry leaves,

Salt to taste,




Mix all the ingredients except oil, Adjust water and make the batter like dosa batter consistency. Allow it to stand for half and hour.

Heat a griddle, drizzle little oil and pour a ladle full of the batter and spread gently. Cover with a lid for 2 to 3 minutes.

Flip the dosa on the other side and let it cook without the lid for another 2 minutes.

Serve hot with tomato chutney.