Oats Dosa: A quick, healthy dish, inspired by the South Indian dosa, made with oats, rice flour, curd, and spices. The batter requires no fermentation and comes together in minutes. Crispy on the edges and soft in the centre, it’s perfect for a light breakfast or dinner with chutney or sambar.
To begin with this protein rich oats dosa recipe, combine the oats, moong dal, methi seeds and red chillies in a bowl. Cover with water and soak for at least 6 hours, or overnight. This softens the grains for easier blending.
Description - Step 2
Blend Batter
Drain and rinse the soaked oats-dal mixture. Transfer to a blender along with the cumin, shallots, asafoetida, salt, water and ginger. Blend on high speed until you get a very smooth, pourable batter. Add a little more water if needed for the right consistency.
Description - Step 3
Heat Pan
Place a well-seasoned cast iron dosa tawa or non-stick skillet on low-medium heat. Drizzle a few drops of coconut oil and spread it across the surface with a wadded paper towel. Let the pan heat up.
Description - Step 4
Pour and Spread Dosa
Once the pan is hot, pour a ladleful of batter in the centre. Using the back of the ladle, quickly spread the batter in a circular motion, starting from the centre and spiralling outwards. Make the dosa as thin as you can. Drizzle a little more oil around the edges.
Description - Step 5
Cook Dosa
Cover the pan and let the dosa cook for 2-3 minutes on medium heat. When the top looks set and the edges start to brown, the dosa is ready. Fold it in half or roll it up, and slide onto a serving plate.
Description - Step 6
Repeat for Remaining Dosas
Repeat the process of oiling, pouring, spreading and cooking for the rest of the batter. Stir the batter well before pouring out each dosa. Serve the dosas hot off the pan.
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