Oats Dosa

itemmom-oats

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

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