Ingredients

• 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