Published: by Absolutely Recipes, in the recipes category.

Oats Dosa Recipe.

Ingredients:

1/2 Cup oats (rolled or instant)
1/4 cup rice flour
1/4 cup semolina or rava
1/2 tsp salt (adjust as needed)
2 green chili chopped
1/2 tsp cumin seeds (jeera)
2 tbsp onions minced or very fine chopped (optional)
1 sprig curry leaves chopped
1/2 tsp ginger crushed or minced
1/4 cup curd (yogurt, optional, refer notes)
1 1/4 to 1 1/2 cups water
2 tbsp oil or ghee or as needed

Recipe Instructions:

For oats dosa
add half cup oats to a grinder jar and make a fine powder.
Transfer it to a mixing bowl along with salt, rice flour, semolina, cumin, curry leaves, ginger, green chilies, chopped onions and coriander leaves.
Then add curd (optional) and pour 11/4 cup water.
Mix all of them together to get a free flowing runny batter.
The consistency must be similar to that of the rava dosa batter.
If needed add more water to get the required consistency.
Keep this aside for 10 to 15 mins.
If using a non stick pan you can straight away use it.
But if using a cast iron pan, heat it first until hot enough.
Drizzle a few drops of oil and spread it with a kitchen tissue or a cut onion.
Heat this well until smoky hot.
When you see the smoke turn off.
This step creates a non-stick effect on your cast iron pan.
Wipe off the excess oil with kitchen tissues or a cloth.
How to make oats dosa
just before you begin to make the dosas, check and adjust the consistency if needed by pouring little more water.
Heat the griddle until moderately hot enough.
To check you can drizzle a tsp of batter on the pan, it should sizzle immediately.
This means the pan is hot enough.
Stir the batter with a deep ladle as the solids settle at the bottom.
Regulate the flame to medium, take a ladle full of batter and begin to pour from the sides /edges across the pan and then in the center.
Do not spread the batter.
Just pour it and fill up the gaps.
Drizzle 1 tsp ghee or oil all over including the edges.
Cook the oats dosa on a medium heat until it turns golden on the base.
When it is cooked well, the edges will begin to leave the pan.
Flip it to the other side and cook for 1 minute.
If you have a trouble making these, then refer my pro tips mentioned in the post.
Again flip it back and cook until crisp and golden.
Remove oats dosa to a plate and serve with chutney.
To make the next dosa, the pan has to be hot enough.
If needed you can add few drops of oil and rub with a cut onion.
Then make the next oats dosa.
Also stir the batter well before you pour it to the pan, as the solids settle at the bottom.
Method 2 - oats dosa
if you have some left over plain dosa batter, then powder some oats.
For 1 cup dosa batter add 1/4 cup powdered rolled or quick cook oats.
Stir the powder in a small bowl along with little water.
Mix to make a lump free batter.
Mix the oats batter with dosa batter.
Bring it to thick dosa batter consistency by pouring more water if needed.
Heat a greased tawa and pour the batter spreading it well to make a thin and crisp dosas like we spread the traditional dosa.
Pour 1 tsp oil around the edges.
Flip it and fry the oats dosa on the other side as well.

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