Oats dosa. A healthy and delicious breakfast made with superfood oats. These gluten free crispy and tasty dosa can be also serve as a snack with tea or coffee. Even if you don’t like oats I am sure you will love the taste of this dosa. And you can’t recognize oats in it. To get more oats recipes click here .
To make this dosa lacy and crisp make a thin and flowing batter like rawa dosa. And for crisp texture remember to cook on low heat. You can use any spices of your choice in the batter. I have made it without onion but you can add 1 finely chopped onion in the batter.
Posting after a long time. And feeling happy to participate again in our weekly bloghop group after a short break. This Monday 257 #Foodiemonday bloghop theme is dosa den suggested by Priya Iyer who blog at The World Through My Eyes. Priya is a very good friend and a talented blogger. I love her healthy and authentic recipes. I have bookmarked her Mysore masala dosa and Broccoli masala dosa to try. Do visit her space for different types of delicious recipes.
To make this dosa you don’t need to fermentat the batter just mix everything and your batter is ready to cook. This nutritious dosa is a perfect breakfast option for diet conscious people, kids and everyone. If you like add 1 finely chopped onion and any spices of your choice. Use green chilli and black pepper powder according to your spice tolerance. Skip chilli if you are making for small kids. Serve oats dosa immediately after cooking. It may be soft when cool. But still it will be tasty.
Oats – 1/2 cup
Rice flour – 1/2 cup
Curd or yogurt – 1/2 cup
Salt to taste
Cumin powder – 1/2 teaspoon
Chaat masala powder – 1 teaspoon
Black pepper powder – 1/2 teaspoon, optional
Cilantro or coriander leaves – handful, chopped
Green chilli – 1 – 2 finely chopped
Ginger – 1/2 inch piece, grated
Water – 1 & 1/2 cup
Oil for shallow fry
1. Grind the oats into fine powder.
2. In a large bowl mix oats powder, rice flour, salt, cumin powder, black pepper powder and chaat masala powder. See notes for more options.
3. Add beaten curd and 1 cup water. Whisk well to make a smooth lump free batter.
4. Add remaining water and whisk well. Batter should be flowing like rawa dosa.
5. Now add grated ginger, chopped green chilli and chopped cilantro or coriander leaves. Mix well. If your batter is thick add little more water or if the batter is too runny add 1-2 tablespoon more rice flour.
6. Heat a pan or skillet. Brush with little oil and reduce the heat. Pour batter on the pan. Fill the gaps. Drizzle little oil on the sides and over the dosa. Don’t spread the dosa with ladle or spatula, just pour the batter on the pan.
7. Cook on low heat till edges starts to leave the pan. For crisp dosa remember to cook on low heat. It will take 4 to 5 minutes. Flip the dosa and cook other side too on low heat.
8. Flip again and when dosa becomes brown and crisp fold into half.
9. Serve hot with coconut chutney or any chutney of your choice.
1. You can use 1 finely chopped onion in the batter. Few chopped curry leaves can be used in the batter.
2. Always serve hot for crisp dosa. Dosa may become soft when cool.
3. Use chilli and black pepper according to your taste.
4. Batter should be flowing like rawa dosa and don’t try to spread with back of the ladle like normal dosa, just pour the batter on the pan.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
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