Start your day with a healthy and hot vegan breakfast.
OATS DOSA WITH ROASTED RED PEPPER CHUTNEY
Oats Dosa
Ingredients
1 cup powdered oats
¼ cup of semolina
½ cup rice flour
1 cup coconut yogurt
1 small red onion, 2 tsp ginger, 4-5 chillies, ¼ cup fresh coriander- all finely chopped
1tsp cumin seeds
Salt to taste
Water
Instructions
Combine all the ingredients with little water & whisk to a smooth batter.
Let it rest for 30 minutes
Add more water and whisk it to dosa consistency.
Cook on hot tawa for 2 minutes per side; roasting the underside to a golden brown.
Enjoy with hot roasted red pepper chutney.
READ ALSO: Hot Kerala-style Appam and potato curry for breakfast
Roasted Red Pepper Chutney
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 4 servings
Ingredients
2 roasted red bell peppers (you can use the jarred ones or if roasting your own, roast over an open flame, turning on all sides, until the skin is all charred and blackened. Let the pepper cool before rubbing off the charred skin.)
1/2 cup peanuts
1 small onion minced
1 small tomato minced
1/2 tsp cayenne
1/2 tsp curry powder
1/2 tsp paprika optional
2 tsp sugar
1/2 tsp coconut oil
Salt to taste
Instructions
Roast the peanuts in a small saucepan for 2-3 minutes or until the skins are slightly darker. Set aside.
In the saucepan, add the oil, heat, and then add the onions with a pinch of salt.
Cook until the onions are softened, about five minutes.
Add the tomatoes, sugar, curry powder, paprika and cayenne. Cook, stirring frequently, until the tomatoes have reduced and are darker and most of the liquid is gone.
Place the peanuts and red peppers with the tomatoes and onions in a food processor. Blend. I like my chutney quite smooth, but leave it a little coarse if you’d like texture.
Serve with dosa or use as a dip. Perfect either way.
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