Ingredients and Method to make Instant Oat Bran Dosai
1 cup oat bran
1 cup whole wheat flour (atta/ godumai maavu)
3/4 cup rice flour (chawal ka atta/ arisi maavu)
salt to taste (namak/uppu)
1/2 tsp red chili powder (lal mirch/ molaga podi) (or to taste)
1/4 tsp turmeric powder (haldi/ manjal podi) (optional)
pinch of asafoetida powder (hing/ perungayam)
approx 2 and 3/4 cup of water
little sesame oil (til ka tel/nalla ennai) to shallow fry the dosa
In a large bowl, add oat bran, rice flour and whole wheat flour and mix well. Add all the spices and salt to taste and mix again.
Add water as needed to make a batter, this should not be too thin and runny nor too thick. The batter should be of pouring consistency. I needed about 2 and 3/4 cups of water for this quantity of flour. Keep the batter closed and allow it to "sit" for about 30 minutes at least.
Heat a heavy pan/ griddle/ tawa and pour a little batter in the center and quickly make a thin circle. Pour a few drops of oil around the circumference of the dosai. When the lower side becomes golden flip over and cook the other side until it gets small brownish spots. Remove from heat.
Serve hot with chutney of choice/ sambar of choice and some molaga powder (spice powder).
Refrigerate the balance of the batter if any and use within 2 to 3 days.
1 cup oat bran
1 cup whole wheat flour (atta/ godumai maavu)
3/4 cup rice flour (chawal ka atta/ arisi maavu)
salt to taste (namak/uppu)
1/2 tsp red chili powder (lal mirch/ molaga podi) (or to taste)
1/4 tsp turmeric powder (haldi/ manjal podi) (optional)
pinch of asafoetida powder (hing/ perungayam)
approx 2 and 3/4 cup of water
little sesame oil (til ka tel/nalla ennai) to shallow fry the dosa
In a large bowl, add oat bran, rice flour and whole wheat flour and mix well. Add all the spices and salt to taste and mix again.
Add water as needed to make a batter, this should not be too thin and runny nor too thick. The batter should be of pouring consistency. I needed about 2 and 3/4 cups of water for this quantity of flour. Keep the batter closed and allow it to "sit" for about 30 minutes at least.
Heat a heavy pan/ griddle/ tawa and pour a little batter in the center and quickly make a thin circle. Pour a few drops of oil around the circumference of the dosai. When the lower side becomes golden flip over and cook the other side until it gets small brownish spots. Remove from heat.
Serve hot with chutney of choice/ sambar of choice and some molaga powder (spice powder).
Refrigerate the balance of the batter if any and use within 2 to 3 days.
