Ingredients and Method to make Instant Oat Dosai
2 cups rolled oats (ground into fine powder)
1/2 cup split black gram lentil flour (udad flour/ ulatham maavu)
1 cup rice flour (chawal ka atta/ arisi maavu)
salt to taste (namak/ uppu)
water as needed
Seasoning
2 tsp oil
1 tsp cumin seeds (jeera/ jeeragam)
3 Thai or Indian variety green chilies cut very fine (or according to taste) (hari mirch)
1 stalk of curry leaves broken into small pieces (karipatha/ karvapillai) (optional but recommended)
a little sesame oil (til ka tel/ nella ennai) to shallow fry the dosa
Mix together the first four ingredients in a large bowl/ container and mix well
Add water slowly, mixing it in to form a batter that is free flowing but not too runny. If in doubt, err on the side of getting a thicker batter when adding water, that can be corrected easily. Keep the mixed batter aside.
In a small pan, heat oil, add cumin seeds, when the seeds splutter add green chilies.Stir for a few seconds, then add curry leaves,let it splutter for a few seconds. then pour the entire seasonings on the batter and mix well.
Heat a non stick flat pan/ griddle/ iron tawa, pour a little batter in the center and quickly spread it into a thin circle.Add a few drops of sesame oil around the dosai, and let it cook on medium heat until the lower side begins to brown evenly. Flip over and cook until the side that was facing the top cooks and gets a few brown spots on it.
Remove from heat and serve hot with chutney or sambar of choice or with molaga podi/ spiced powder
Refrigerate the unused portion of batter and use within a week.
Yield will depend on size and thickness of each dosai.
2 cups rolled oats (ground into fine powder)
1/2 cup split black gram lentil flour (udad flour/ ulatham maavu)
1 cup rice flour (chawal ka atta/ arisi maavu)
salt to taste (namak/ uppu)
water as needed
Seasoning
2 tsp oil
1 tsp cumin seeds (jeera/ jeeragam)
3 Thai or Indian variety green chilies cut very fine (or according to taste) (hari mirch)
1 stalk of curry leaves broken into small pieces (karipatha/ karvapillai) (optional but recommended)
a little sesame oil (til ka tel/ nella ennai) to shallow fry the dosa
Mix together the first four ingredients in a large bowl/ container and mix well
Add water slowly, mixing it in to form a batter that is free flowing but not too runny. If in doubt, err on the side of getting a thicker batter when adding water, that can be corrected easily. Keep the mixed batter aside.
In a small pan, heat oil, add cumin seeds, when the seeds splutter add green chilies.Stir for a few seconds, then add curry leaves,let it splutter for a few seconds. then pour the entire seasonings on the batter and mix well.
Heat a non stick flat pan/ griddle/ iron tawa, pour a little batter in the center and quickly spread it into a thin circle.Add a few drops of sesame oil around the dosai, and let it cook on medium heat until the lower side begins to brown evenly. Flip over and cook until the side that was facing the top cooks and gets a few brown spots on it.
Remove from heat and serve hot with chutney or sambar of choice or with molaga podi/ spiced powder
Refrigerate the unused portion of batter and use within a week.
Yield will depend on size and thickness of each dosai.
