Grind the oats in a mixer or grinder to a fine flour. Take this flour in a mixing bowl.
Then add rice flour and rava (finer variety of sooji.cream of wheat/semolina).
Add fresh curd. You can also use sour curd. If using sour curd, then add ¼ cup and add more water to get the right consistency.
You can also add ¼ cup fresh curd for a less sour taste.
Add 1 cup water. Stir and mix to a smooth consistency without any lumps. For rolled oats flour, you will need to add slightly more water.
Add finely chopped onion, ginger, green chilies, chopped coriander leaves and curry leaves.
Mix very well again and then add cumin seeds, crushed black pepper and salt as required. You can also add 1 to 2 tablespoons of grated fresh coconut.
Mix again and let the batter rest for 10 minutes.
After 10 minutes, check the consistency and add ¼ cup water. Do add water as needed.
You can add up-to to 1.5 cups water. I used homemade curd that was not very thick. If using thick curd then you may need to add some more water.
The consistency should be thin, watery and flowing like rava dosa batter.
Making oats dosa
On a medium flame heat a cast iron pan or a non-stick pan. Drizzle ½ to 1 teaspoon of oil and spread it with the spoon.
Before adding the oil, if using a cast iron pan, sprinkle some water to check the temperature of the pan.
If the water droplets sizzle and evaporate, the pan is ready to make dosas.
Avoid sprinkling water on a nonstick pan as adding water on a hot nonstick pan, may affect the nonstick layer coating.
Stir the batter in the bowl and take a ladle full of batter and pour it from the circumference to the center.
Do not spread the batter with the back of the ladle like the way we do for regular dosas. Fill the small or large gaps with a bit more of the batter.
Sprinkle some oil around the sides and in the small holes or gaps and cook the dosa.
Once the base becomes crisp and golden, flip and cook the other side.
Once this side is cooked and crisp, flip again and you can cook the first side to make it more crisp. Fold on the tava and remove.
Transfer to a plate and preferably serve oats dosa hot. if you are not able to serve hot, then just cover the prepared oats dosa with a lid and proceed to cook the remaining oats dosa in a similar way.
The crisp texture changes if you serve the oats dosa warm or at room temperature. However, they still taste good.
For a really quick morning breakfast, prep the batter (without adding onions and coriander leaves) a day earlier and refrigerate overnight.
The batter will thicken slightly after refrigeration. Add some water to get the right consistency before you make the oats dosa.
The leftover batter keeps well for a day in the refrigerator. While making dosa with the leftover batter, add water if it has become thick.
Batter consistency: The consistency of the batter should be thin and runny like Rava Dosa batter. If the batter is slightly thick, then you get soft dosas and not crisp ones. Test a small portion of the batter to check how the dosa turns out before using up the entire batch of batter.
To correct thick or very thin batter: If the batter becomes too thin, the dosas will come out thin and limp with no structure or shape. If the batter is very thin add 1 or 2 tablespoons of rice flour or more and stir to thicken it slightly. If the batter is thick, add 1 or 2 tablespoons water to make the consistency thin.
Temperature of the skillet: The skillet or tawa has to be hot so when the batter is poured, small holes are formed that create a lacy effect.
Cooking time: These instant dosas take more time to cook than regular dosas so do not be in a hurry to remove them. Once they are brown and crispy on both sides then only remove them.
Stirring batter every time before cooking dosa: When making each dosa, stir and mix the batter very well with the ladle and then scoop the batter into the ladle.
Using a cast-iron pan or skillet: If you are using a cast-iron pan, make sure the pan or skillet (tawa) is well seasoned. Or else the dosa will stick onto the pan.
Curd (yogurt): The addition of curd gives the dosas a delicious slight sour taste. Swap water with curd if you do not have it.
Scaling: Make a small or a large batch of this recipe as it suits you, by easily scaling the ingredients.