Oats Dosa

Oats saga continues ...

This is a healthy tweak to my mom 's recipe for 'godhumai dosa', in which I have reduced the quantity of wheat flour & rice flour by half and replaced rava with oats (4 times). Dosa came out really crispy and tasted just like the original! As always, it's hard to tell that there is oats in the recipe!

My kiddo is a big time fan of thin & crispy dosas! Being instant dosa, this doesn 't require any kind of elaborate process, and is a good alternative for after-school tiffin/snack. Based on my experience, I would prefer to make these dosas anytime, other than weekday breakfast. It's actually too much for those fast-forwarded mornings!

Basic Info
Complexity - Medium
Prep time - 10 mins
Cook time - 30 - 45 mins
Serves - 10 - 12 dosa

Ingredients
Oats - 1 cup
Whole wheat flour - 1/2 cup
Rice flour - 1/4 cup
Buttermilk - 1 cup
Water - 1.5 cups (approximately)
Ginger - 1 inch (grated)
Green chillies - 1 no (finely chopped)
Hing - 1/4 tsp
Salt - to taste
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Oil - 1 tsp

Method

Dry roast oats until fragrant & slightly crisp. Use a mixer / food processor and grind roasted oats into fine powder.

In a bowl, mix wheat flour, rice flour, buttermilk, grated ginger, green chillies, hing, salt and mix well. To this, add powdered oats, 1 cup of water and mix everything together. 

Splutter mustard seeds & crackle cumin seeds in a tsp of oil and add it to the batter and mix. Let the batter sit for about 20 mins. Oats tends to absorb water and so, batter might get thicker after the 20 min wait. So, add remaining water (as required) to adjust the batter consistency.

Heat a non-stick tawa/ flat bottomed pan on medium-high.

Take a ladleful of batter and pour it starting from outer side to center of the pan in a circular motion from atop (4-5 inches height). Sprinkle about a tsp of gingelly oil around the dosa and let it cook.

Wait for the entire dosa to change color and you should also see the edges starting to brown. Use a flat spatula to turn the dosa. Let dosa cook for about a min on the other side.

Then, transfer dosa to a plate.

Serve these thin & crispy dosas with gun powder (milagai podi) / chutney / sambar.

Note

• Batter should be in pouring consistency and a lot thinner than the regular dosa batter.
• To check if the tawa/pan is hot enough, just splash little water on the tawa and you should see the water skitter around upon contact.
• If the pan is at the right temp and batter is at the right consistency, as you pour the batter it should spread to the inner sides by itself and forms holes to give that lacy effect.
• If you try to turn the dosa too early, it will break.
• Not only patience, but practice too is a virtue, when it comes to making instant dosas!
• Dosas should be eaten when hot. Dosas tends to lose its crispiness as it colds.

Events

Linking this to the event "Mission Breakfast" @ Nivedhanams, Cookcookandcook, Thoushaltcook