This fantastic nutritious packed Dosa made with majority Oats and lesser Rice is a perfect start (breakfast) or end (dinner) for the day. More of the Oats and less of the Rice makes this a lot easier to grind, a task that can become cumbersome at time. The flavor of the Oats in the Dosa is a great plus and makes us wonder why it was not like this to start with. Oats are known to be high fiber and great for folks who have cholesterol issues. Enjoy and always stay healthy. Thanks Meena Venkateswaran!
Instant Oats – 3 cups
Long Grain Rice – 1 cup
Urad Daal – 1 cup
Fenugreek Seeds – 1 tsp
Salt – 2 tsp or to taste
Oil – for pan frying
1.5 cups to grind the Rice and Daal
2.5 cups to soak and grind the Oats
1. Wash and Soak the Rice in a ample water, along with the Fenugreek seeds for about 8 hours.
2. 1 hour prior to grinding, soak the Oats in 2.5 cups water
3. Also, at the same time, wash and soak the Daal in ample water.
1. Drain the water out of the Rice and the Fenugreek Seeds and Grind with 1 Cup fresh water.
2. To that add drained Daal and grind. You may need to add 1/2 cup fresh water to help grind well.
3. Grind till the batter is smooth and pour into a big pot/pan with ample room for it to grow in case of excess fermenting.
4. Next grind the Oats along with the water it has been soaking in.
5. Grind till smooth.
6. Pour into the dish that has the Rice and Daal batter.
1. Mix the batter very well, preferably with your hands, in one direction.
2. Cover the dish and store in a warm place to allow it to ferment.
3. If you live in a warm place, just set it aside and allow it to ferment for about 8 hours and not more than 10 hours.
4. If you live in a cooler place, warm up your oven to the lowest temperature. Turn it off and then place the batter in there. Allow it to ferment for about 8 hours and not more than 10 hours.
5. After 8 hours, take the batter and transfer to the refrigerator.
1. Add Salt to the Batter and mix well.
2. With this recipe, you may not need to add any additional water to get to the dosa consistency, but add very little if you feel you do need to.
3. Heat the Tawa or the Skillet on medium-high and allow it to heat up really well.
4. Once hot, season the tawa with a few drops of Oil, smear it and wipe off.
5. With a ladle, pour a ladle-full of batter in the center and in a circular motion spread it going outwards till all the batter has spread.
6. Allow it to cook on the bottom side.
7. When there are no wet-spots on the top-side, drizzle a few drops of Oil and allow it to cook.
8. Once the bottom side is done, this will take only about 2-3 minutes, loosen the edges of the dosa and flip it. Allow the other side to cook.
9. Cook for about 1 minute and take it off the tawa and serve hot.
1. You can serve this with Coconut Chutney, Chutney Powder with some Oil or as a Masala Dosa with some Sambar.