OATS DOSA

Once upon a time, Oats was considered to be the food of horses. Now, everyone, who has health awareness, tries to incorporate Oats in some way or the other. Having Oatmeal in the mornings is a regular affair in many households.
Oats is a significant source of dietary fibre. It lowers the risk of heart diseases and lowers blood sugars.A great anti oxidant, keeps bowel movements regular and reduces blood pressure too.
I tried to combine this with few more flours and this turned out to be an excellent tiffin, so crisp and tasty.

Ingredients

                                                 Oats - 3/4 cup, dry roasted and powdered
                                                 Rava/Sooji/Semolina - 1/4 cup
                                                 Maida / All purpose flour - 1/4 cup
                                                 Rice flour - 1/4 cup
                                                 Jeera - 1 tsp
                                                 Salt to taste
                                                 Very finely chopped onions - 1/4 cup
                                                 Deseeded and finely chopped green chilli - 1-2
                                                 Coriander leaves & Curry leaves, chopped
                                                 Cooking oil to make the dosas

                                                 Recipe Cuisine: South Indian; Category: Breakfast / Dinner
                                                 Prep time: 10 mts; Cooking time: 4-5 mts for each dosa

                                                                         Yields  7-8  Dosas
          Dry roast Oats, keeping the flame on the lowest, till a nice aroma comes and it is very slightly                                                                     golden in colour

                               Add the other mentioned flours, salt and Jeera in a vessel.

                              Add the powdered roasted Oats also. Blend the Oats after it cools down.

Add enough water and whisk well without any lumps. It should be watery, like Rava Dosa batter.

Onion, green chillies, coriander and curry leaves, washed and chopped.

Add them also to the mixed batter. Now, allow the batter to rest for 2-3 hours. Before making dosas, mix and stir well. It will be watery on top and all the flours would have settled down at the bottom. Before making every Dosa, give a good stir to the batter.

                       Pour from the outer corners, just as you do for Rava Dosas. Drizzle oil around the dosa. Wait till it is cooked well and becomes crisp. Always remember, while pouring the batter, the flames have to be kept on high. Tava has to be really really hot. After pouring, you can keep on medium flames.

Flip to the other side, no need for oil, keep on low flames and allow it to get roasted.

Serve with Sambar and Molagappodi. Or with any chutney.

Notes

*Can be made without adding Onions too.  

* I think, Maida can be replaced by wheat flour too. I have to try next time, so that makes the Dosa healthier.

*Well.......here are the Dosas with no onion, no green chillies, no curry or coriander leaves. As I expected, they came out crisper, since while pouring the batter, there were no obstacles like onions or chillies or leaves.....and here are they!!!!

You can see for yourselves.....how many innumerable holes  the dosa has...how crisp it looks...and look at the golden colour!!!

                             
                                               

Categories: Dosa Varieties, Healthy Cooking, South Indian Breakfasts, Tiffin Varieties