Oats dosa is another healthy option for breakfast or dinner. While first trying out this I had my doubts as to how the dosa is going to turn out. I was surprised when it came out well and crispy. And it paired well with sambhar, any chutney and chutney powder that I have tried it with so far. Yet another pro is that the batter for oats dosa can be made with just a blender.
Ingredients:
- 1 1/2 cups Old fashioned oats
- 1/2 cup Urad dal/Skinned Black gram
- Water as required for washing, soaking and grinding
- 1 teaspoon Salt or as needed
- Oil
Preparation:
Take oats and urad dal in separate bowls and wash in running water a few times. Soak them for about 4 hours completely immersed in water.
Drain the water as much as possible and grind it in a blender to a smooth batter. Add water little at a time if required while grinding. The batter should not be runny.
Transfer it to a bowl, add salt and mix through. Let it ferment. It may take overnight or 2 days for fermentation depending on the weather at your place.
Heat oil in a griddle over medium to high setting. Take a ladle full of batter and spread it thinly on the griddle in a circular motion. Cook for 2-3 minutes till it reaches a golden brown colour. Then reduce the heat to a low to medium setting, flip it and cook for a minute. Transfer the oats dosa to a plate. Repeat the process for the remaining batter or for as many dosas needed.
Serve hot with chutney or sambhar or chutney powder.
Notes:
- The consistency of the batter should be slightly thinner than that of the regular dosa batter. Make sure the batter is not runny either.
