Dosa is a staple breakfast items in many families – especially from South India. However, those who do not make it often are intimidated by the process and whether it will ferment properly or not. So for those who do not prefer the process of making a traditional dosa, then there are definitely other options to make instant versions and enjoy them too. Oats Dosa uses the goodness of oats to make a wholesome breakfast that you can enjoy with a chutney of your choice.
What I love about Oats Dosa is that you can make it quickly and it has a great flavour which comes from onions and other ingredients ground together with the oats. The only tricky part I feel is that oats generally have a slightly slimy texture when they absorb liquid. So you need to be a little careful while making the dosas. And in case you are finding it difficult to spread the batter onto the hot tawa, you can always make thick dosas which do not need too much of spreading.
You can also use the same recipe to make uthappams. Just make it thick and add toppings of your choice to make some delicious uthappams.
Oat DosaCourse: BreakfastCuisine: IndianDifficulty: Easy
A healthy start to your day with these tasty Oats Dosas!
Rolled Oats – 1 cup
Fenugreek Seeds – 1/8 tsp
Onion – 1 small size, roughly chopped
Green Chilli – 1
Ginger – 1/4-inch piece
Curry Leaves – a few
Cumin Seeds – 1/2 tsp
Salt – 1/2 tsp
Sugar – 1/2 tsp
Ghee/ Oil for cooking
- Add the oats and fenugreek into a bowl and add enough water to cover it properly. Keep it aside for 10 min.
- The water will become milky. Drain this water and wash the oats till the water runs clear. Strain the oats and add it to your blender jar.
- To this, add the onion, green chilli, ginger, curry leaves, cumin seeds, salt and sugar along with just enough water to grind it to a smooth paste.
- Add some more water to grind it to a dosa consistency batter. Transfer it to a bowl and keep it aside.
- Heat a dosa tawa and once it is hot, lower the heat and add a ladle full of batter and spread it evenly.
- Add some ghee or oil on the dosa and around the edges to cook the dosa. Once the edges start changing color, flip and cook the other side.
- Transfer to a serving plate and serve it with chutney or sambhar.