Ingredients and Method to make oat vermicelli dosai
2 cups one minute oats dry roasted (or quick oats)
1 cup vermicelli dry roasted
1/2 cup rice flour
salt to taste ( I used approximately 2 tsp)
1 cup plain yogurt (curds/ dahi/thayir)
1 1/4 cup plain water (or as required)
1 inch ginger
3 thai or Indian variety green chilies (or to taste)
7 -8 Curry leaves cut into small pieces
2 tbsp finely cut cilantro (coriander leaves/ kothamalli)
3 heaped tbsp flax seed meal (powdered flax/ alsi/ ali virai) (optional)
a little sesame oil to shallow fry the dosai
Dry roast oats, cool to room temperature, powder in a spice grinder/blender/mixer until fine and add to a large bowl. Dry roast vermicelli and add to the powdered oats.
Add salt to taste, curry leaves, cilantro and flax seed meal and mix well. Mince together ginger and green chilies and keep aside.
Whisk yogurt until it is smooth and keep aside. Add yogurt to flour mixture slowly making sure it mixes well with the flour mixture.
Then add water to the flour mixture and mix slowly to make a thick-ish batter. Add ginger- chili to it and mix well.
Allow this mixture to sit for a little while. Heat a flat pan/ griddle/ tawa on medium heat.
Pour a little batter in the center and quickly make a circle as thin as possible. If you find that you are not able to spread easily, pour the batter around the tawa in a wider circle (as you would for rava dosai) and spread to form a thin circle. Pour a few drops of sesame oil around the circumference of the dosai. Flip over when the lower side cooks to a golden brown and cook the other side. When the other side as light golden brown spots, remove from heat.
Serve hot with chutney of choice/ molaga podi /sambar of choice
Notes:
The thicker the batter, the easier the dosai is to handle while flipping over, it also results in a more crisper dosai. If the batter is slightly more runny the dosai turns out soft but a little more difficult to handle. So do keep that in mind when you are adding water to the batter. When in doubt err on the side of a thicker batter it is much easier to correct than a runny batter.
2 cups one minute oats dry roasted (or quick oats)
1 cup vermicelli dry roasted
1/2 cup rice flour
salt to taste ( I used approximately 2 tsp)
1 cup plain yogurt (curds/ dahi/thayir)
1 1/4 cup plain water (or as required)
1 inch ginger
3 thai or Indian variety green chilies (or to taste)
7 -8 Curry leaves cut into small pieces
2 tbsp finely cut cilantro (coriander leaves/ kothamalli)
3 heaped tbsp flax seed meal (powdered flax/ alsi/ ali virai) (optional)
a little sesame oil to shallow fry the dosai
Dry roast oats, cool to room temperature, powder in a spice grinder/blender/mixer until fine and add to a large bowl. Dry roast vermicelli and add to the powdered oats.
Add salt to taste, curry leaves, cilantro and flax seed meal and mix well. Mince together ginger and green chilies and keep aside.
Whisk yogurt until it is smooth and keep aside. Add yogurt to flour mixture slowly making sure it mixes well with the flour mixture.
Then add water to the flour mixture and mix slowly to make a thick-ish batter. Add ginger- chili to it and mix well.
Allow this mixture to sit for a little while. Heat a flat pan/ griddle/ tawa on medium heat.
Pour a little batter in the center and quickly make a circle as thin as possible. If you find that you are not able to spread easily, pour the batter around the tawa in a wider circle (as you would for rava dosai) and spread to form a thin circle. Pour a few drops of sesame oil around the circumference of the dosai. Flip over when the lower side cooks to a golden brown and cook the other side. When the other side as light golden brown spots, remove from heat.
Serve hot with chutney of choice/ molaga podi /sambar of choice
Notes:
The thicker the batter, the easier the dosai is to handle while flipping over, it also results in a more crisper dosai. If the batter is slightly more runny the dosai turns out soft but a little more difficult to handle. So do keep that in mind when you are adding water to the batter. When in doubt err on the side of a thicker batter it is much easier to correct than a runny batter.
