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
Her recipes and stories are featured in popular magazines.