Masala Oats Canapes

About Masala Oats Canapes

Ingredients

• Veggie Twist Masala Oats 2 packets
• Canape shells 16
• Medium potato, boiled 1
• Medium onion 1
• Saffola oil 2 tsps
• Mustard seeds 1 tsp
• Asafoetida (hing) 1 pinch
• Curry leaves 4 to 5
• Turmeric powder ½ tsp
• Red chilli powder 1 tsp
• Salt to taste
• Sweet tamarind chutney 2 tbsps
• Green chutney 2 tbsps
• Fresh pomegranate pearls 50 gms
• Aloo bhujiya 50 gms

How to Make Masala Oats Canapes (Stepwise Photos)

Method

1. Peel and cut the boiled potato into tiny cubes. Peel and finely chop the onion.
2. Heat oil in a non-stick pan, add mustard seeds, asafoetida, curry leaves and onion and sauté for 1 minute. Add potato cubes, turmeric powder, red chilli powder and salt, mix well and cook for 2-3 minutes sprinkling a little water so that the masalas do not burn.
3. Cook the Veggie Twist Oats as per the instructions given on the pack in another non-stick pan. Set aside to cool down to room temperature.
4. Arrange the canapés on a serving platter, put some potato filling on each, top with sweet tamarind chutney. Followed by some masala oats, green chutney, pomegranate pearls and aloo bhujia. 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.

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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