How to make Healthy Oats Dosa - Oats added to urad dal and rice batter make the dosas healthier.

This recipe is contributed by Member Archana Sirur.

Main Ingredients : Oats (ओट्स ), Parboiled Rice (उकड़ा चावल)

Cuisine : Tamil Nadu

Course : Snacks and Starters

Healthy Oats Dosa Recipe Card

Healthy Oats Dosa
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The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 6

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Healthy Oats Dosa Recipe

  • Oats 2 1/2 cup

  • Parboiled Rice 2 3/4 cup

  • Rice 1/4 cup

  • Split black gram skinless (dhuli urad dal) 1 cup

  • Fenugreek seeds (methi dana) 1/2 teaspoon

  • Salt to taste

  • Olive oil as required

Method

Step 1

Wash both the rice two to three times, soak in six cups of water for at least four hours.

Step 2

Wash and soak dal in three cups of water also for a similar time. Add fenugreek seeds and oats to the soaking dal.

Step 3

Wash both the rice two to three times, soak in six cups of water for at least four hours.

Step 4

Wash and soak dal in three cups of water also for a similar time. Add fenugreek seeds and oats to the soaking dal.

Step 5

Drain and grind the rice and dal separately to a smooth texture and dropping consistency.

Step 6

Mix both the batters with hand thoroughly in a whipping motion. Add salt and mix again.

Step 7

Keep the batter in a large vessel, close tightly and rest overnight, or for about four to six hours at room temperature, to ferment.

Step 8

Heat a flat tawa (griddle) (preferably non-stick). Grease with a little olive oil.

Step 9

Pour a ladle full of batter and spread to as thin a pancake as possible.

Step 10

Pour olive oil around the dosa and let it cook till it becomes crisp on the edges and turns golden brown.

Step 11

Fold and remove. Serve hot with coconut chutney and sambhar.