Ingredients and Method to make Instant Ragi Oat Dosai
1 1/2 cups of oat flour (see notes)
1 cup whole wheat flour (atta)
1 cup ragi ( finger millet) flour
3 cups of water
salt to taste
handful of cilantro cut fine
for tempering
5 small Indian/thai variety of green chillies (cut very fine) (or according to taste)
1 tsp oil
1 tsp cumin seeds
1/4 tsp asafoetida (hing)
a little extra sesame oil or other oil to sprinkle on dosai
Mix together the dry flours in a large bowl.Add water slowly, about half cup at a time and keep mixing it to make batter.
Heat oil in a pan add cumin seeds and green chillies to it. When the cumin seeds start spluttering add asafoetida to it and give it a quick mix and add this oil+cumin seeds+ chillies mixture to the batter.
Add salt to taste and mix well. Add cut cilantro to the batter and mix well.
Heat a griddle/ flat pan and pour a ladleful of the batter in the center and spread into a thin circle evenly.
Sprinkle a few drops of oil around the batter. Let it cook for a few minutes on medium heat and when the lower side starts browning flip the dosai/ crepe and cook the other side.
When the pinkish/ brownish spots appear on the other side remove from heat.
Serve hot with chutney of choice or molaga podi/ spice powder or even just plain ketchup.
Notes
The tempering in this dosai is very important as it imparts the main flavor to the dosai so skipping that will change the flavor of the dosai considerably
For the oat flour I processed quick 1 min oatmeal (Quaker brand) in the blender till it turned to fine powder.
