Instant Oats Dosa | Oats Dosa Recipe
As we all know, breakfast is the most important meal of a day. For most of us, making dosa and idli is one of the easiest things to do, unless we have the batter ready. YES!, if we have a readymade batter. But, what if we are even out of dosa batter.
I know, you are all ready with a long list of alternatives :). Buy readymade batter, go out and dine, or prepare something else, etc etc.. But, these reasons will not satisfy when you really want to have a homemade food and especially if someone is craving for dosa. BE EASY!! here’s when instant dosa comes for rescue.
Oats Dosa is a quick and easy dosa, which makes a healthy breakfast too. Traditionally, for making dosa, you need to go through all three important steps; soaking, grinding and fermentation. But, instant dosas don’t require these procedures, as the name defines, its instant and quick.
- Make sure the skillet is nicely hot, before pouring the batter to get a lacy structure.
- Rice flour makes it crispy.
- I’m not a fan of refined flours, so I prefer to use wheat instead of rava.
How To Make Instant Oats Dosa with step by step photos:
Instant Oats Dosa | Oats Dosa Recipe
Ingredients
- 1/2 cup Instant / rolled oats
- 1/4 cup Rice flour
- 1/4 cup Wheat flour / semolina / rava
- 1/4 cup Curd
- 1.5 - 2 cups Water
- 1/2 tsp ginger crushed/ paste
- 1 handful Coriander leaves finely chopped
- 1 spring Curry leaves finely chopped
- 1 nos Green chilly finely chopped
- 1 small Onion finely chopped
- 1/2 tsp Cumin powder
- salt to taste
Instructions
- Dry roast the oats in a shallow pan till it emits a nice aroma. Let it cool down. Ground it to a fine powder.
- In a mixing bowl, add all the ingredients except water. Add water till you get a free flowing thin consistency. Make sure there's no lumps. Keep it aside for 15-20 minutes.
- TIP : Alternative to this in order to save little more time, mix oats + rice and wheat flours + curd + 1 cup water and keep it aside for the oats to soak well. In the meantime, chop onion, chilly, coriander, curry leaves. Later, mix everything well.
- Heat a dosa skillet. Take a ladle full of batter and pour to make a boundary and fill inside. No need to spread with the back of the ladle.
- Let it cook until its golden brown. Flip it over and cook the other side too. Have patience, oats dosa take longer time to cook.
- Serve hot with your favourite chutney and sambar.
Notes
Rice flour makes it crispy. I'm not a fan of refined flours, so I prefer to use wheat instead of rava.
