Oats Pesarattu Dosa

Ingredients
Quaker Oats - 1 cup 
Rice - 1 cup
Green Moong Dal (whole or split) - 1 cup
Ginger (grated) - 1" piece
Cabbage - 1 1/2 cup
Green Chillies (finely chopped) -2 
Fresh coriander leaves (finely chopped) - 2 tbsp
Asafoetida - 1/2 tsp
Salt to taste
Oil

Method

• Soak rice and moong dal in water for 3-4 hours. 
• After 3-4 hours, drain the water and grind the dal, rice, ginger and green chillies to a thick paste adding very little water.

• Transfer the batter into a large bowl, add in the oats, salt, asafoetida, chopped cabbage and coriander leaves. Mix well.
• Now, take a skillet and heat it on medium flame; smear a little oil or ghee.

• Pour a ladle full of the batter on to the skillet and spread evenly in round shape with the help of that ladle.
• Pour some oil on the top surface and the sides of the pesarattu and let it cook on medium flame.
• Once the top of the pesarattu gets steamed, flip it over to cook the other side.

• Cook till both the sides are browned and crispy.

• Remove pesarattu from the skillet and put it on to a plate.

• Repeat the process with remaining batter.
• Serve Pesarattu or moong dal dosa hot with coconut chutney or tomato chutney or any chutney of your choice.