Continuing with my 4th post for the #healthydosa marathon, today I share my favorite recipe – Instant Oats dosa. This is very tasty, another instant recipe that needs no fermentation and also turns out to be super crisp and doesn’t need much oil for preparing.
To give a brief summary, I have shared already chickpea dosa, mixed lentil dosa and ragi dosa as part of my dosa week…. apart from these there is also the basic dosa recipe and spring roll dosa.
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Makes: 10 dosa |
Cooking time: 15 mins Soaking time: 30 mins |
Ingredients:
Quick cooking oats – 1.5 cups ( I used saffola oats)
Semolina or sooji or upma rava – ½ cup
Wheat flour – ¼ cup
Rice flour – ¼ cup
Sour curd or buttermilk – ½ cup (adjust water accordingly to form batter)
Cumin seeds or jeera – ½ tsp
Coriander leaves – 1 tbsp (very finely chopped)
Red chili powder – ½ tsp, optional
Salt – to taste
Procedure:
- Blend the oats into a smooth powder.
- To that, add the sooji, wheat flour, rice flour, salt, buttermilk and enough water. Blend to combine together, adjust water as per the dosa batter consistency required.
- Transfer to a bowl and add the chili powder, coriander and cumin seeds. Combine well.
- Prepare dosa like you make regular dosa. These turn out super crisp when cooked only on one side.
- Serve hot with any chutney of your choice.
