Oats Patty

About Oats Patty

Ingredients

• Oats 1 cup + to coat
• Split skinless green gram (dhuli moong dal), boiled 1 cup
• Carrot, grated 5 tbsps
• Garam masala powder 3 tsps
• Red chilli powder 1 tsp
• Salt to taste
• Fresh coriander leaves, chopped 1 tbsp
• Onion, chopped 1 cup
• Milk 5 tbsps
• Oil 3 to 4 tbsps
• Green chutney to serve

How to Make Oats Patty (Stepwise Photos)

Method

1. Dry roast oats in a non-stick pan for 2-3 minutes. Transfer into a grinder jar and grind. Transfer into a mixing bowl.
2. Grind cooked green gram and add to the same bowl and mix.
3. Add carrots, garam masala powder, red chilli powder, salt, coriander leaves, onion and little milk knead into dough.
4. Divide the dough into small equal portions and shape each of them into a patty.
5. Heat oil in another non-stick pa
6. Take the remaining milk in a bowl and spread some oats in a plate.
7. Dip the patties in milk, roll in dry oats till well coated and place them in the hot oil and shallow-fry, turning sides, till evenly golden on both sides. Drain on absorbent paper.
8. Arrange the patties on a serving plate and serve with a bowl of green chutney.

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