As the name suggests, poha-oats dosa is a combination of poha (rice flakes) and oats along with rice, soaked in buttermilk to be used for dosa the next morning. This is again a lovely healthy recipe using oats. A little amount of oats in this dosa gives you the required nutritional benefit for the day!
This recipe is a simple variation to my poha dosa that I posted already. That recipe received a lot of likes and many of you have tried it too 🙂 So, I wanted to add some health factor to it so that you can even have this for a quick and easy dinner.
I served this dosa with my recently posted groundnut and curry leaves chutney. Poha dosa is a little bland in taste by itself. So, it pairs well with some tangy or hot chutney like tomato chutney, onion chutney, peanut chutney, tomato and peanut chutney and even sambar.
I have shared many dosa recipes till date. I made a list of them below.
- Poha dosa
- Regular crispy dosa
- Instant oats dosa
- Instant ragi dosa
- Whole wheat dosa
- Instant chickpea (garbanzo) dosa
- Mixed lentil (adai) dosa
- Spring roll dosa
- Mixed vegetable dosa
- Masala dosa
I am running blog’s first anniversary GIVEAWAY CONTEST – 2015 where I am giving 2 gifts – 1 non stick GRILL PAN and 1 non stick SANDWICH TOASTER to 2 lucky winners.
Check the details at this link – GIVEAWAY CONTEST-2015
Do participate in the event and join me in this celebration 🙂
Makes: about 10 dosa
Cooking time: 20 mins
Preparation time: overnight
Poha or rice flakes or atukulu – ½ cup
Oats – ½ cup (can use quick cooking, rolled oats etc. I used Quaker oats)
Raw rice – 1 cup
Sour buttermilk – 1 cup (beaten well)
Cumin seeds or jeera – ½ tsp
Green chili – 1 (very finely chopped)
Coriander leaves – 1 tbsp (very finely chopped)
Water – as required
Salt – to taste
Oil – 1 tbsp
- Soak the poha, oats and rice in the buttermilk. Add more water so that the ingredients are soaked well. Do not add too much water or else the batter will be very loose.
- Add salt to taste and let the mixture soak overnight.
- The next morning, blend the soaked ingredients along with the liquid it was soaked in. If the liquid id too much discard a bit.
- The consistency should be similar to regular dosa batter.
- Transfer the batter to a mixing bowl.
- To this, add the cumin seeds, green chili, coriander and give a good mix.
- The batter is now ready to make dosa.
- Heat a tawa (preferably use either non-stick or a cast iron tawa). Drizzle few drops of oil on the tawa and add a ladle full of batter to it.
- Spread it well in a circular motion and add more oil on the sides of the dosa. Cook on a medium low heat.
- Once it is cooked, you will see the edges turning brown. Transfer to a plate.
- Do not cook the dosa on both sides, cook it only on one side to make crispy dosa.
- Serve these hot !!
- You can add any vegetables like grated carrots to the batter.
- Make sure you add the right amount of water when you soak the dosa. To be safe add little less so that you can always add more when you make the batter.
This dosa tastes best when served hot as they will be very crispy. Serve it with any south Indian chutney or sambar.
Do participate in the GIVEAWAY CONTEST. I would love to see your contributions 🙂