During the lockdown, we were so tired of eating the usual breakfast. So, I experimented with oats to make a healthy dosa. If you are looking for a healthy breakfast idea, try this oats dosa recipe!
Ingredients
- For The Dosa
- 1 Cup Rolled Oats
- 1/2 Cup Rice Flour
- 1/4 Cup Rava / Semolina / Suji
- Salt to Taste
- 2 1/2 Cup Water
- 1 Tsp Jeera (cumin seeds)
- 2 Light Green Long Chillies (finely chopped)
- 1/2 White Onion (finely chopped)
- Oil as Required
- For The Chutney
- 1 Cup Coconut (grated)
- 1 Tbsp Chana Dal (gram dal)
- 3 Dried Kashmiri Red Chilli
- Tamarind (small ball-sized)
- 1 Inch Ginger
- 1 Clove Garlic
- Salt to Taste
- 1/2 Cup Water
- For The Tempering Chutney
- 3 Tsp Oil
- 3/4 Tsp Raai (mustard)
- 1/2 Tsp Urad Dal
- 1 Dried Red Chilli
- Few Curry Leaves
Preparation
Prep: 15 minutes
Cooking: 20 minutes
- For the dosa – Dry roast oats on low flame till it turns crisp or until aromatic. Let it cool completely and blend into a fine powder.Now transfer to a separate bowl and add potatoes, mint, coriander, green chillies, ginger and powdered spices. Add salt to taste and mix well.
- Transfer the powdered oats into a large bowl. Add rice flour, rava, salt as per taste and 2 cups of water. Whisk and mix well, making sure there are no lumps.
- Now add chillies, onion and jeera. Mix well, making sure the batter is of thin consistency (if not, add ½ cup of water. Let the batter rest for 20-30 minutes.
- Grease the preheated tawa, pour the batter forming a circle and spread a teaspoon of oil uniformly around the dosa.
- Cover the dosa and cook on low flame.
- For the chutney – In a mixer take the coconut, chana dal, dried red chillies, tamarind, ginger, garlic, salt as per taste and water. Make a smooth paste.
- For tempering; in a small kadai heat oil and splutter mustard, urad dal, dried red chilli and a few curry leaves.
- Pour the tempering over the chutney.
