Oats Wonton Soup

About Oats Wonton Soup

Ingredients

• Saffola Masala and Coriander Oats 1 packet
• Wonton wrapper 20 to 24
• Refined flour (maida) 4 tbsps
• Spring onions, chopped 4
• Carrots, finely sliced 1 cup
• Button mushrooms, minced 12 to 15
• Boy choy, roughly chopped 8 to 12
• Salt to taste
• Light soy sauce 2 tbsps
• Vegetable stock 6 cups

How to Make Oats Wonton Soup (Stepwise Photos)

Method

1. Cook Saffola Masala and Coriander Oats in a non-stick pan with sufficient water as specified on the packet. Set aside to cool down to room temperature.
2. Take flour in a small bowl, add 3 tbsps water and mix till you get a smooth paste.
3. Spread wonton wrappers on the worktop, place 1 tbsp of oats in the center of each, brush the flour paste around the edges of each wrapper, fold it into a triangle, pressing edges together and seal.
4. Heat sufficient water in a deep non-stick pan, keep a dimsum basket in it. Line the base of the basket with cabbage leaves and place the wontons on them and steam.
5. Heat oil in another deep non-stick pan, add spring onions, carrot, minced mushrooms and bok choy and mix.
6. Add salt, soy sauce and vegetable stock, mix well and let it simmer the vegetables are cooked.
7. Place equal number of wontons in 4 serving bowls, pour the soup over them and serve

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps