How to make Healthy Oats Dosa -
Oats added to urad dal and rice batter make the dosas healthier. crisp, lacy and healthy instant dosa made with oats. This is also a quick and instant oats dosa recipe with no fermentation required. A healthy way to consume oats. Learn to make oats dosa.
This recipe is contributed by Member Archana Sirur.
Main Ingredients : Oats (ओट्स ), Parboiled Rice (उकड़ा चावल)
Cuisine : Tamil Nadu
Course : Snacks and Starters
For more recipes related to Healthy Oats Dosa checkout Masala Oat Muffins With Tangy Mayo Dip, Oats Porridge With Apple Puree And Butter, Oats Uttappam, Oats With Dryfruits In Milk . You can also find more Snacks and Starters recipes like Aloo Churmur - SK Khazana Methi Gajar Muthia Sour Cream Idli Chilly Fry
Healthy Oats Dosa Recipe Card
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.
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