Get The Recipe
Take cooking oats or rolled oats in a grinder jar.
Grind the oats to a fine flour.
Take the oats flour in a mixing bowl. Add fine semolina (sooji/rava). To know more, swipe up!
Next, add rice flour. To know more, swipe up!
Add fresh curd. To know more, swipe up!
Add water and begin to mix.
Mix thoroughly until you get a smooth and lump-free batter.
Now, add finely chopped - onions, ginger, green chilies, curry leaves and chopped coriander leaves.
Mix and add cumin seeds, crushed black pepper, salt and grated coconut (optional).
Stir again and set aside for 10 minutes. To know more, swipe up!
Spread some oil on a hot cast iron tawa or skillet. To know more, swipe up!
Stir the batter in the bowl and pour a ladleful of batter from the circumference to the center. To know more, swipe up!
Fill the gaps with a some more batter.
Cook dosa on medium to medium-high heat. Drizzle some oil around the sides and in the small gaps.
Cook for 1.5 to 2 minutes. You will see that the edges loosen up and separate from the pan.
When the base turns crisp and golden, flip and cook the other side.
When the second side is crisp, flip it again and cook the first side to make it crisper. For a less crisp dosa, cook on both sides once.
Fold the oats dosa on the tava and remove.
Place the dosa on a plate and serve. If not serving immediately, cover with a lid.
Serve oats dosa hot with coconut chutney. For more serving suggestions, swipe up!