I prepare oats dishes very often, but for about a year I go rarely for oats and now again towards oats. This oats dosa was delicious and crispy, I am sure that everyone should have atleast once in a week. Even kids love this because of its crispness. Let us move on to the recipeâ€¦
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Yield / Serves
Oats â€“ 1 cup
Rice flour â€“ 1 cup
Maida / All purpose flour â€“ 1/2 cup
Onions â€“ 2 nos
Curry leaves â€“ 2 sprigs
Cumin seeds â€“ 1 Â½ tsp
Black peppercorns â€“ 1 Â½ tsp
Asafoetida â€“ Â½ tsp
Salt to taste
Oil â€“ 3 tbsp
Dry roast oats in a kadai, until golden brown.
Transfer it to a plate and coarsely grind it in the Mixie.
Crush the cumin seeds and peppercorns together using pestle.
Peel and finely chop the onions and curry leaves.
Take rice flour, maida, oats, asafetida, crushed cumin and peppercorns, onions, curry leaves with little salt. Mix them well.
Pour in two cups of water and mix them well, no lumps is formed, until the batter reaches its consistency (should be thin or should be like thick buttermilk).
Heat oil in a griddle, rub oil with a kitchen towel on the griddle, pour in a spoonful of batter and drizzle oil around the dosa.
Cook until it turns golden brown, swap the side and cook until golden brown.
Serve hot with Chutney and Idli Chili powder. This goes out well for breakfast but will be heavy for dinner.
Note: You can also add green chilies (finely chopped) along with the onions and curry leaves. You can also prepare plain oats dosa (without onion, green chilies). You can also substitute wheat flour for all purpose flour.
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