“Kirlailele Moogu-Oats- Tandla Polo (Sprouted Green Gram- Oats- Rice Pesarattu)” served with Coriander Coconut Chutney … I have often added Oats to dosa or Idly batter as somehow having it as porridge is not my favorite way … here is a healthy and delicious polo/ dosa, crisp- yet soft within … serve it with any chutney of your choice, it tastes awesome … Yummilicious ….
** I always have sprouted moong or matki stocked in my fridge, as not only is it healthy but serves handy as a quick fix eatable when hungry. Whenever I need to finish it off as I do not intended storing it for more than 5 days at a stretch, I prepare pesarattu for breakfast adding a handful of soaked rice too while grinding, to get it crisp and well roasted. I have often added Oats roasted and powder to fish fries, Idly preparations, cutlets, vadas, dosas, even roti and they have all given excellent results.
** Recently I have begun preparing them as porridge with milk and then add on fruits for my dinner, as I avoid having full meals but then I need to have food for medication sake. I was short of sprouted moong, so added on oats along with rice and got a wonderful textured dosa. I did want to top it with finely chopped onions like I always do, but avoided as it was festive time in Mangalore and those days though in Mumbai, I avoid non-veg, onion and garlic. Do try this one out and relish with family and friends.
** Here is my simple recipe for “Kirlailele Moogu- Oats- Tandla Polo (Sprouted Green Gram- Oats- Rice Pesarattu)” … my style …
** Grind to a fine powder ¼ cup of roasted oats, when done add in ¼ cup of rice powder (tandla pitti/ pitti chawal) and further grind together to just mix it well. Add it into a bowl and keep it aside ready to be added on later.
** Add 2 cups of kirlailele moogu (sprouted green gram) along with one inch ginger (adrak/ alle’) cut into pieces and 5-6 green chillies (tarni mirsanga/ hari mirchi) also cut into pieces and grind to very smooth paste with water.
** Remove and add the ground paste to oats- rice powder in bowl along with salt (namak/ meeta) to taste and mix well, adding in water to bring to required dosa consistency. Cover and keep it aside to rest for about 30 minutes.
** Note : This batter does not need fermentation and is a instant sort of dosa. However, as rice and oats here are added in powder form it needs a little bit of resting for getting soaked into batter to avoid the dosa turned dry/ brittle.
** After resting period, check the consistency and add water if required as it may turn out thicker. However, do not make batter too thin as even though the batter is slightly thicker when applied the dosa on getting cooked turns crisp and thin textured.
** Once again mix batter after resting it in clockwise direction well, at least for 2 minutes and it is ready to be prepared into dosas. Heat an Iron tava, you may use any, I always use Iron ones as they always give best result and is healthier too.
** Once tava is hot, lower the heat to minimum, apply oil+ghee all over tava and rub lightly with a tissue paper or cloth, so that the tava gets evenly coated with oil. However, do not rub off the oil from tava, just spread it with the tissue evenly to retain thinly.
** Using a deep rounded ladle that holds about ½ cup of batter, pour it on center of tava and then with the rounded bottom gently spread it into a round thick dosa of say about 6-8 inches in diameter gently, do not press the ladle too much on tava or it will tear.
** Note : At this point if desired, you can top the dosa with finely chopped onions and gently press them down with the help of spatula, so that the onions get stuck within the dosa. Addition of onions is individual choice.
** Raise the heat to medium and sprinkle some oil+ ghee all round the rim of the dosa and some on the top too. Let cook till the bottom side is done and the upper surface too cooked and not wet to touch, now gently with dosa spatula loosen and flip it over.
** Let the dosa cook on the top side too, this dosa is cooked on both sides, when done remove with spatula and check out that both sides are done if not cook for few more minutes. Do try to get the upper and lower sides slightly crisp as shown in the picture.
** Gently remove dosaa and put it on serving plate and then proceed to remove rest of required number of dosas with the batter in similar way. Season tava and rub with tissue paper every time to ensure that the dosa comes off perfectly and crisply done.
** Note : The heat when adding dosa on tava should be minimum ie. low, then it should be raised to medium and cooked throughout on medium heat, you may check and raise or lower the heat to maintain as required taking care to see that dosa is not burnt.
** “Kirlailele Moogu- Oats- Tandla Polo (Sprouted Green Gram- Oats- Rice Pesarattu)” is done and ready to be served. Always serve dosas hot- crispy directly from tava to serving plate lest it turns soft. Tastes awesome served with any side dish/ chutney/ curry of your choice. Do try this healthy dosa and enjoy with family.
** These days almost all I come across debate on health issues be it lifestyle, exercises etc. However, it’s topic of food that rules the discussion, my friends and I, always sharing tips and tricks on food that’s not only healthy, but easy to prepare too, as all of us are somehow busy these days with added workload due to pandemic.
** This one is easy to prepare, here I must mention that there is no need to sprout the green gram and they can be just soaked overnight and ground too, but I have always used sprouts extensively in dishes be it even in case of patrado as spouting increases the portien content in beans and makes it that much more healthier.
** A scrumptious tummy filling breakfast with loads of fiber in them which is what we need these day for proper digestion of food. If you are recovering from a bout of illness or are not feeling good, you must include this one into your food list. I found it very helpful on all fronts so did my friends to whom I suggested the same.
** There are many more healthy breakfast dishes like dosa, idly, khotto etc. shared in the blog. Do browse through and try them in leisure, my amma (mom) always insisted on a good, healthy breakfast to begin the day with. It is the least you can do for good health of your children and family, thereby creating good eating habits.
** Sharing a common link to “Breakfast” dishes in Blog for easy access ….
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