• By Navis Antony
Nutritional Value Of This Recipe
:40 Minutes 84 kcal
Ingredients for oats dosa
- › ½ cup quick cooking oats or rolled oats ¼ cup rice flour ¼ cup rava (sooji or cream of wheat or semolina) 4.17 oz Curd (yogurt) ¼ cup finely chopped onions or 1 small onion – finely chopped 1 teaspoon finely chopped ginger 1 teaspoon finely chopped green chilies 1 to 1.5 tablespoon chopped coriander leaves (cilantro) 7 to 8 curry leaves or 1 tablespoon, finely chopped ½ teaspoon cumin seeds ¼ teaspoon black pepper – crushed in a mortar-pestle 1 to 2 tablespoons grated coconut – optional 295.74 ml water or add as required salt as required oil or ghee or butter as required
1. Making batter Grind the oats in a mixer or grinder to a fine flour. Take this flour in a mixing bowl. Then add rice flour and rava (finer variety of sooji.cream of wheat/semolina). Add fresh curd. You can also use sour curd. If using sour curd, then add ¼ cup and add more water to get the right consistency. You can also add ¼ cup fresh curd for a less sour taste. Add 1 cup water. Stir and mix to a smooth consistency without any lumps. For rolled oats flour, you will need to add slightly more water. Add finely chopped onion, ginger, green chilies, chopped coriander leaves and curry leaves. Mix very well again and then add cumin seeds, crushed black pepper and salt as required. You can also add 1 to 2 tablespoons of grated fresh coconut. Mix again and let the batter rest for 10 minutes. After 10 minutes, check the consistency and add ¼ cup water. Do add water as needed. You can add up-to to 1.5 cups water. I used homemade curd that was not very thick. If using thick curd then you may need to add some more water. The consistency should be thin, watery and flowing like rava dosa batter
2. Making Oats Dosa On a medium flame heat a cast iron pan or a non-stick pan. Drizzle ½ to 1 teaspoon of oil and spread it with the spoon. Before adding the oil, if using a cast iron pan, sprinkle some water to check the temperature of the pan. If the water droplets sizzle and evaporate, the pan is ready to make dosas. Avoid sprinkling water on a nonstick pan as adding water on a hot nonstick pan, may affect the nonstick layer coating. Stir the batter in the 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. Once the base becomes crisp and golden, flip and cook the other side. Once this side is cooked and crisp, flip again and you can cook the first side to make it more crisp. Fold on the tava and remove. Transfer to a plate and preferably serve oats dosa hot. if you are not able to serve hot, then just cover the prepared oats dosa with a lid and proceed to cook the remaining oats dosa in a similar way. The crisp texture changes if you serve the oats dosa warm or at room temperature. However, they still taste good.
3. Serving Suggestions Serve these instant oats dosa with oats dosa tastes delicious with Coconut Chutney, Sambar, or Idli Podi. You can serve with Tomato Chutney, Onion Chutney, Peanut Chutney or Ginger Chutney. It is best to eat these instant oats dosa hot. When they cool the texture becomes soft.
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