Oats Dosa

Prep Time

15 minutes

Cook Time

25 minutes

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• ½ cup quick cooking oats
• ¼ cup rice flour
• ¼ cup rava/sooji/cream of wheat/semolina
• ½ cup fresh dahi/curd/yogurt
• ¼ cup finely chopped onion or 1 small onion, finely chopped
• 1 tsp finely chopped ginger
• 1 tsp finely chopped green chilies
• 1 to 1.5 tbsp chopped coriander leaves
• 7 to 8 curry leaves, finely chopped
• ½ tsp cumin seeds
• ¼ tsp black pepper, crushed in a mortar-pestle
• 1 to 2 tbsp grated coconut (optional)
• 25 cups water or add as required
• salt as required
• oil or ghee or butter for preparing dosa

INSTRUCTIONS

• Grind ½ cup quick cooking oats in a mixer or grinder to a fine flour.
• Mix the fine oats,¼ cup rice flour, ¼ cup rava, ½ cup fresh curd and 1 cup water
• Stir and mix to a smooth consistency without any lumps.
• Add ¼ cup finely chopped onion, 1 tsp finely chopped ginger, 1 tsp finely chopped green chilies, 1 to 1.5 tbsp chopped coriander leaves and 7 to 8 curry leaves, finely chopped.
• Stir very well again and then add ½ tsp cumin seeds, ¼ tsp black pepper, crushed in a mortar-pestle and salt as required. you can also add 1 to 2 tbsp grated coconut.
• Stir again and keep aside for 10 minutes.
• The consistency should be thin and flowing like rava dosa batter. So add water as required to attain this consistency.
• On a medium flame heat a non-stick pan. Drizzle ½ tsp of oil and spread it with the spoon.
• Stir the batter in the pan/bowl and take a ladle full of batter and pour it from the circumference to the center.
• DO NOT spread the batter with the back of the ladle like the way we do for regular dosas. Fill the small or large gaps with a bit more of the batter.
• Sprinkle some oil around the sides and in the small holes or gaps and cook the dosa.
• Flip and cook the other side once the base becomes crisp and golden
• Serve with coconut chutney and/or sambar