Table of Content
If using a non stick pan you can straight away use it. If using a cast iron pan, heat it first until hot enough. Drizzle a few drops of oil and spread it with a kitchen tissue or a cut onion. Heat this well until smoky hot. When you see the smoke turn off.
Next, add the chopped onions and green chillies in the bowl and give the mixture a nice stir. Keep aside this dosa better for minutes. Now, heat a non-stick pan over medium-high flame. Once the tawa is hot enough, pour a ladleful of the batter and spread evenly in circular motion.
About Oats Dosa
A good alternative to the regular dosa which are nutritious and keeps you full for long time. Add in 1 chopped onion, finely chopped coriander leaves and salt to taste. Reader asks.Can i loose weight with oats dosa if i have it daily instead of porridge? Yes, but have it with Sambar.
The other way is to just mix some ground oats with premade fermented dosa batter. For this having a ready to use traditional dosa batter is required. There are no shortcuts to this other than you go for the store bought dosa batter.
Mushroom Tawa Masala (Quick and Simple)
When they cool the texture becomes soft. 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. After 10 minutes, check the consistency and add ¼ cup water.
Combine the oats and urad dal in a mixer and blend to a smooth powder. For rava dosa I use the same recipe mentioned in the post. Just replace oats with 2 tbsps maida and curd 2 tbsps .
Oats Dosa - Healthy Breakfast Recipe
Here is the right way is to season – Heat the cast iron pan first until it becomes quite hot. While you continue to heat, add a few drops of oil and spread it well, rubbing with a kitchen tissue or a cut onion. Once it begins to smoke, turn off.
Can I use old fashion oats instead of quick cooking rolled oats? You can try using old-fashioned oats. Dry roast a little on a slow flame for 1 to minutes so that it is easily powdered. Do give us your feedback, once you have tried the healthy oats dosa recipe.
Batter consistency
But you can refrigerate any leftover batter. Let it come down to room temperature before using it. Also it is important to adjust the consistency of batter again. Make sure the onions are very fine chopped otherwise they don’t get cooked well & you will taste the raw batter coated to the onions. You can also add 2 tbsps grated carrots or coconut to enhance the nutrition.
When your dosa is ready, take it out on a plate. Serve this healthy oats dosa with your favorite tomato chutney, mint chutney, or coconut chutney. Now take buttermilk in a bowl and then add semolina, flour, oats powder, and salt and mix all the ingredients well. After a few seconds, pour oil on the edge of the dosa and cook the dosa well from both sides.
Hope you are doing good too. Yes I use the pink Himalayan salt. It is a mineral salt and is unprocessed. White salt is refined & may be bad for health as it is high in sodium.
If the oats dosas are too dense, add a splash of water and thin down the batter. So it has to be hot enough, yet not smoking hot that it instantly discolors the dosa without cooking the batter well. Also it has to be hot enough that it sizzles the moment the batter hits the griddle. So it is the right temperature together with a runny batter that gives a lacy texture to the oats dosas. Ensure the griddle is moderately hot enough before pouring the batter.
I added a total of 1.25 cups water but you can add about 1.5 cups water depending on the texture of the flours. Drizzle little oil all around and top of the dosa, cook for 2-3 minutes from downwards on medium flame till it becomes brown and crisp. Another part is the temperature of your tawa. It should not be hot like you are frying it. It is okay to be as hot as a cup of tea, drizzle a small amount of oil, and if required then add more. Use non-stick tawa, if you are a beginner, and avoid iron tawas.
The batter should be nor thick nor thin ideally should be of medium consistency for dosas. Now pour a ladle of batter towards the center spreading in circular motion towards the side with the help of a small bowl, spatula. In India you get various kind of dosas and idlis. So don’t wait make your creation today and enjoy! In our house one gets to eat a variety of dosas and idlis and the guinea pig is my hubby.
4.Transfer to a mixing bowl. If required add more water to the required consistency. Keep this aside for minutes. The consistency must be similar to that of the rawa dosa batter.
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