Ready to serve Oats-Moong toast with Tomato sauce & Mint chutney
Makes : 16-18
Oats and sprouted moong both are very good from the health point of view. I always use sprouted moong in abundance in my lunch menu for any salads, pesarattu and also some times in usli etc.. I thought of introducing a new menu for breakfast and was liked by all at home. I decided to share it with you all. It is so simple as well as filling and cooks very fast useful for busy working couple too!!!!Here is my recipe to add to the long list of oats recipes on this blog!!!!
What you need to have:
1. Sprouted Green moong – 1 Cup
2. Oats – 1 Cup
3. Chopped cilantro – 1/2 Cup
4. Cardamom powder – 1/2 Teaspoon
5. Green chili – 2
6. Ginger – 1 Piece
7. Chopped onion – 2-3 Tablespoons
8. Chopped cilantro – A handful
9. Salt – to taste
10. Normal bread slices – As needed(Makes 16-18 toasts)
Ingredients of Oats-Moong toast
What you do with what you have:
1. Soak moong for about 6 hours in water. If you only want to use sprouted moong you can sprout else you can use normal soaked moong.
2. Wash and chop Cilantro, green chili, onion and keep it aside as shown image-1.
4. Apply grind masala to one side of the bread and spread it . Apply either ghee /butter/oil on the other side of the bread. Place a Dosa skillet on medium flame. On heating, splash a little oil/ghee on it and Invert masala spread side of the bread slice facing the Dosa skillet and apply ghee/oil on the sides of the slices and roast till done.
Bread toast being fried
Bread toast being flipped and roasted
6. When done transfer to a serving plate and enjoy with Tomato sauce & mint chutney. yummmmmmmmm
Ready to serve Oats-Moong toast with Tomato sauce & mint chutney
Makes : 16-18
Good to remember:
1. One can use sprouted moong if needed or use soaked moong for the dish.
2. One can save this grind masala in the fridge and use it in a couple of days too.
3. I have used oil for a couple of them and olive oil for a few.
4. You can relish with any chutney of your choice!!!1