Bhutan: A Hymn in the Himalayas

A Sunday with Sprouts & Oats

For quite some time ,at least in urban India, oats or oatmeal has become a part of our regular diet. With a growing list of brands under which oatmeal is available , it is not difficult to imagine about its acceptance by us. Another reason could be growing consciousness about diet & health that people are looking at oats as a healthy food option. If one looks at general perception about oats , it throws up some interesting observations.

For some people it’s strictly “no no” mainly due to its sticky & tasteless appearance once cooked.

Some people use oats moderately as a part of their regular diet.

And the last group , to whom I am tempted to call as “Oatimists” , just crave for oats all the time , whether its breakfast , lunch or dinner. I understand that ,  specially in certain parts of India where rice is a staple food, this kind of change is observed.

A few years back when I tried oats for the first time , even my perception was no different than the first group. But knowing its health benefits, I started exploring various options. Very soon I realized that a combination of oats with other food stuff can throw up some of the exciting possibilities. That’s how I shifted to the second group and it has been an enjoyable journey since then.

It’s more than a year that, I am experimenting with “Simple Cooking Ideas for Men” and oats has been a part of these experiments. Be it Oats khichadi or Oats-Sweet Potato kheer (payasam) & others. I will surely share about this some other time.

Today, being a Sunday , it’s time to experiment with Sprouted moong-Oats dosa.

Ingredients:-

One cup sprouted green moong

Two tbsp oatmeal flour (for this, roast oats in a kadhai for 3/4 minutes and grind it in mixer)

Salt as per taste

Finely chopped green chilly as per taste

One tbsp coriander finely chopped

Grated ginger & finely chopped garlic as per taste

Two tsp oil

Method

Using a mixer, grind the mix of sprouted moong , chilly , ginger, garlic with water as required to make a coarse paste.

Before preparing dosa, add oatmeal flour, coriander & salt and mix well. Check consistency of the batter and add water if required.

Heat a flat non stick pan and smear with little oil. The best & simplest way to do this is using a half cut onion dipped in oil. Pour dosa batter & quickly spread it in circular manner to get a round dosa. Add a bit of oil on top & edges. I am yet to master this skill and most of the times , my dosas represent maps of different states in India. Cover with a lid for a while. Flip over the other side and roast for a few seconds till its done.

Serve hot with tomato sauce, chutney or fresh butter.