Steps to prepare Energetic Oats Dosa Recipe

Prep time: 10 min

Cook time: 30 min

Yield: 5

Main Ingredients: oats semolina

Ingredients

• Oats - 1 cup of dry roasted, cooled and ground oats (I used quick cooking oats)
• Semolina - 1 1/4 cups (sooji)
• Rice flour - 3/4 cup
• Maida - 1/4 cup (all purpose flour)
• Salt to taste
• Green chilies - 2, finely chopped
• Ginger - 1 tsp, grated
• Curry leaves - 1 sprig, tear (optional)
• Coriander leaves - 2 tbsps chopped (optional)
• Buttermilk - 1/2 cup (sour preferably)
• Water as required (approx 6 cups)
• Oil as required

Method

• Mix all the above ingredients except oil and let the oats rava dosa batter sit for half an hour to an hour. It might thicken after a while as rava absorbs the water.
• At the time of making dosas, add more water such that it is of pouring consistency (like thick buttermilk).
• Pre-heat an iron tawa on high for a minute. Do the water test (sprinkle few drops of water over the hot tawa such that it sizzles) and reduce heat to low.
• Pour a ladle full of dosa batter from the outward base of the tawa in a circular motion. Fill the gap in the middle with dosa batter. Don’t drop batter like a thick lump but pour all over, evenly, filling the gaps.
• Drizzle 1-2 tsps of oil along the edge of the dosa and the gaps in the middle.
• Increase heat to medium flame and let the dosa cook for around 2 mts. At this point increase flame to high and let the dosa roast for a little less than a minute or so. If you want a slightly softer dosa, turn off heat after half a minute or so.
• Serve warm with chutney of your choice.

Tips

• Dry roast the oats on low to medium flame for 5-6 minutes, cool and grind to a fine powder.
• Prepare the batter at least an hour or half an hour before you want to eat the dosa.
• The batter should not be thick but of pouring consistency like a thick buttermilk consistency.
• If you do not have buttermilk on hand, use only water. Sour buttermilk gives a nice flavor to the dosa.
• An iron tava works best for this type of dosa.
• You can add grated coconut or carrot and broken cashewnut for variation.

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