Mini Oats Crepe Stuffed with Golden Corn and Carrots

I have already shared my love for oatmeal in some of my previous blog post and also the obvious reasons for the same.

All around the world, Oats are overlooked as the breakfast food but there are plenty of ways to include this yummy grain throughout the day. Dishes prepared with oats are not only delicious but also helps to reduce your hunger and thereby helps in the weight loss by sticking to your diet plan. This takes place because oats are good source of fiber and form gels to fill you up. The emptying of stomach is delayed by these gels so you don’t feel starving hastily. As well, oats help to reduce bloating and cholesterol at some extent. They are also rich in thiamine and iron.

I love all kind of recipes made with oats. I have already shared the recipe of oats idli and today I will share the recipe of mini oats crepe (dosai) with carrot and corn stuffing. You can also choose to call it mini dosai. It is extremely easy to cook. It is an instant recipe that doesn’t require grinding of any ingredient. Also this doesn’t require any time for fermenting the batter, therefore it is a quicker recipe compared to the traditional type of rice and lentil dosai.

You can make this for your morning breakfast or for your dinner. It can be served with any of your favorite dip.

Ingredients for the Stuffing:

Grated carrots: 1 cup

Golden Corn: Blanched 1 cup

Mustard Seend: 1 Tsp

Grated Cottage cheese:2 Tsp

Salt: As per taste

Green Chillies: 1 finely chopped

Black pepper Powder:1/2 tsp

Oil: 1 Tsp

Black Gram Lentil: 1 tablespoon (soaked in water for an hour)

Split Bengal Gram: 1 tablespoon (soaked in water for an hour)

Coriander Leaves: 10 sprigs (finely chopped)

Ingredients for the Crepe:

Quick Cook Oats:3/4 cup

Rice Flour:1/2 cup

Semolina:1/4 cup

Green Chilli: 1 finely chopped

Coriander leaves: Finely chopped 1tblsp

Cumin Seeds: 1 tsp

Buttermilk: 1/2 cup (sour preferably)

Water: As required (approx. 6 cups)

Oil : for cooking(as required)

Method:

For the Stuffing:

1. Heat oil in a pan and add mustard seeds to it. Allow it to crackle. Now it’s time for adding the Black Gram Lentil and Split Bengal Gram lentil. Stir fry it for 5 minutes before adding the green chilli followed by shredded carrots and golden corns.

2. Fry everything for 1-2 minutes and add salt and pepper powder. We don’t have to overcook the stuffing. It tastes better when the veggies are crunchy enough.

3. Now add grated cottage cheese and stir it for half second before adding chopped coriander and keeping the stuffing aside to cool.

For the Oats Crepe Batter:

1          1.Dry roast the oats on low to medium flame for 5-6 minutes, cool and grind to a fine  powder.

           2.Mix all the ingredients for the crepe batter together (except oil). Prepare the batter at least an hour or half an hour before you want to eat the crepe/ dosa.

3. The batter should not be thick but of pouring consistency like a thick buttermilk consistency. To adjust the consistency you can add water as per requirement. It should be of pouring consistency.
4. Let the batter sit for 20 minutes.At the time of making crepe, add more water such that it is of pouring consistency (like thick buttermilk).
5. Pre-heat a non-stick tawa on high for a minute. Do the water test (sprinkle few drops of water over the hot tawa such that it sizzles) and reduce heat to low.
6. Turn the tawa/pan to high heat; pour a laddle full of batter on the griddle from outside to inside to make small round crepes, the batter will spread on its own due to the heat. Fill up open spaces. The crepe might have tiny holes in them, let it remain as it allows the crepe/dosa to breathe and get crisp as well. Now pour a teaspoon of oil around the crepe.
7. Allow it to cook on medium heat. Flip it when the bottom side is done. Now put the crepe/dosa batter in the middle and close the side of the crepe in half circle. Now flip it around and wait for both the sides to get crisp. You have to cook both the sides for approximately for 5 minutes.

Now your oats crepe is ready to be served with your choice of dip. I am serving it with my favorite raw mango mint chutney. Just yesterday I saw some raw mangoes in the market which I picked up immediately to make my mint raw mango chutney. In my coming blog post, I will be sharing the recipe of this yummy mint mango chutney.

Happy tasting and savor the Food for Life!