Ingredients and Method to make Oat flax dosai
2 cups oat flour ( I powdered rolled oats in my spice grinder to give me oat flour)
3/4 cup rice flour
1/4 cup flax seed meal (flax powder/ alsi/ ali virai)
salt to taste
approx 3 1/2 cups water
4 to 5 tbsp grated unsweetened coconut
Seasoning
5 Thai or Indian variety green chilies cut very fine(or to taste)
1 to 2 tbsp coconut oil
3/4 tsp mustard seeds
7 to 8 curry leaves cut fine
1/2 tsp cumin seeds
a little sesame oil to shallow fry the dosai
If you have no ready made oat flour, just powder rolled oats in a blender/ mixer/ spice grinder.
In a large bowl add oat flour, rice flour, flax seed meal and salt to taste and mix well. Add water slowly a little at a time and mix well to form a not too thick, not too thin batter.
Heat oil in a small pan, add mustard seeds. When the seeds begin to splutter add cumin seeds, when cumin begins to sizzle add green chilies and curry leaves and mix once or twice. Pour entire seasoning on the batter and mix well. Finally add grated coconut directly to the batter and mix again. Allow this mixture to "sit" for 20 mins to 30 mins.
Heat a flat pan/ griddle/ tawa. When hot pour a little batter on the center and quickly make a thin circle. Add a few drops of sesame oil on the circumference of the dosai. When the lower side is cooked to an even golden color, flip over and cook the other side until it gets golden brown spots.
Remove and serve hot with sambar/ chutney of choice/ molaga podi like this one or this one. Proceed with the rest of the batter in the same manner and store unused batter in the refrigerator and use within a few days.
The copyright of this content belongs to Veginspirations.com
Notes
If you use the batter a day or two after you first made it, it may thicken a little more, you might need to add a little more water to get the right consistency before using again.
Suggested variation:
Sprinkle a little finely chopped onion pieces on the side facing upwards. Flip over and press down a little and cook until onion begins to get a few brown spots.
2 cups oat flour ( I powdered rolled oats in my spice grinder to give me oat flour)
3/4 cup rice flour
1/4 cup flax seed meal (flax powder/ alsi/ ali virai)
salt to taste
approx 3 1/2 cups water
4 to 5 tbsp grated unsweetened coconut
Seasoning
5 Thai or Indian variety green chilies cut very fine(or to taste)
1 to 2 tbsp coconut oil
3/4 tsp mustard seeds
7 to 8 curry leaves cut fine
1/2 tsp cumin seeds
a little sesame oil to shallow fry the dosai
If you have no ready made oat flour, just powder rolled oats in a blender/ mixer/ spice grinder.
In a large bowl add oat flour, rice flour, flax seed meal and salt to taste and mix well. Add water slowly a little at a time and mix well to form a not too thick, not too thin batter.
Heat oil in a small pan, add mustard seeds. When the seeds begin to splutter add cumin seeds, when cumin begins to sizzle add green chilies and curry leaves and mix once or twice. Pour entire seasoning on the batter and mix well. Finally add grated coconut directly to the batter and mix again. Allow this mixture to "sit" for 20 mins to 30 mins.
Heat a flat pan/ griddle/ tawa. When hot pour a little batter on the center and quickly make a thin circle. Add a few drops of sesame oil on the circumference of the dosai. When the lower side is cooked to an even golden color, flip over and cook the other side until it gets golden brown spots.
Remove and serve hot with sambar/ chutney of choice/ molaga podi like this one or this one. Proceed with the rest of the batter in the same manner and store unused batter in the refrigerator and use within a few days.
The copyright of this content belongs to Veginspirations.com
Notes
If you use the batter a day or two after you first made it, it may thicken a little more, you might need to add a little more water to get the right consistency before using again.
Suggested variation:
Sprinkle a little finely chopped onion pieces on the side facing upwards. Flip over and press down a little and cook until onion begins to get a few brown spots.
