1 cup - baby lima beans (cover with about 3 inches with water and soak at least overnight)
1 cup - rolled oats
1/2 cup - chopped coriander leaves
2 - green chillies, chopped
10 to 12 - curry leaves
1/2-inch piece - ginger, chopped
Salt to taste
How to Make Bean And Oats Dosa
Put all the ingredients in a blender or a dosa grinder and blend with enough water till you have a runny and smooth batter. The batter should be runnier than a pancake batter, but thick enough to coat the back of a spoon.
Heat a cast-iron or non-stick griddle.
Using a rounded ladle, pour about 1/4 cup of the dosa batter in the centre of the griddle.
Quickly, using the rounded bottom of the ladle, start spreading the batter outward from the centre in a spiralling design, until you have a dosa about 6-7 inches in diameter.
You can pour a few drops of oil around the dosa's edge to make it crispier, or just spray with some non-stick cooking spray.
When the underside is golden-brown, flip over and cook another minute or two.
Serve hot with chutney.
Recipe courtesy: Holy Cow Vegan
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.