Masala Oats Sandwich

About Masala Oats Sandwich

Ingredients

• Tomato masala oats 1 packet
• Sandwich bread 6 slices
• Oil 2 tsps
• Eggs 2
• Butter 2 tbsps
• Green chutney 2 tbsps
• Lettuce leaves a few
• Grilled chicken, shredded 4 tbsps
• Medium onion, sliced 1
• Green capsicum, cut into thin strips 1
• Salt to taste
• Black peppercorns, crushed to taste

How to Make Masala Oats Sandwich (Stepwise Photos)

Method

1. Heat 1 tsp oil in a non-stick pan break 1 egg into the pan and fry till the underside is done. Drain on a plate and cook the other egg in the same way.
2. Cook the tomato masala oats in a deep non-stick pan as per the instructions given on the pack.
3. Toast all the bread slices.
4. For each sandwich, take 3 bread slices apply butter on 2 slices and chutney on both sides of 1 slice.
5. On 1 buttered toast, spread a thick layer of masala oats and top it with 1 fried egg. Place the toast with chutney on top of the egg.
6. On this keep a lettuce leaf, 2 tbsps grilled chicken, onion slices and capsicum strips. Sprinkle a little salt and crushed black peppercorns.
7. Keep the remaining buttered toast over this to make a 3 layered club sandwich.
8. Make one more sandwich in the same way.
9. Cut each sandwich into 2 and arrange them on a serving platter. Serve immediately.

Additional Tips and Tricks

About chef

Chef Madhu Sneha

Model, actor Madhu Sneha Upadhyay is a young cooking enthusiast who steals time between shoots to experiment with cooking. Young, tech savvy, well travelled with a high food quotient, she in every way represents the new generation of home cooks, with less time on their hands and yet the will to never settle for the ordinary especially when it comes to their culinary palate.

Know More

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