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    Home » Recipes » Course » Breakfast

    OATS DOSA

    Published: Aug 25, 2013 || Last updated: Jun 1, 2020 by Farrukh Aziz

    845 shares
    Oats Dosa

    Oats Dosa

    INGREDIENTS:-
    Rice(raw)                                 4 cups(you can also use raw idli rice)
    Urad Dal                                  1 cup
    Chana Dal                               ¼ cup
    Fenugreek seeds                  1 tbsp
    Oats                                        2 cups (I used Quaker Oats)
    Salt                                          As per taste
    Water                                      Required for grinding.
    Oil                                            For drizzling.
    Oats Dosa

    Oats Dosa

    METHOD:-
    Mix Rice, Urad Dal, Chana Dal, Fenugreek seeds.  Clean and wash them well.
     
    Soak them in water for 5 to 6 hours. Drain the water.
     
    Grind the soaked Rice and Dal mixture, gradually keep adding portions of Oats and little water at intervals to form a smooth paste.(Do not add too much of water at a time).
     
    The batter should be smooth and like a paste. It should not be too thick or too thin and also should  not be grainy at all.
     
    Pour the batter in a bowl which has a capacity of atleast double the quantity of the batter.
    Beat the batter well and cover it with a lid or aluminum foil.  Keep it in a warm place for 10 to 12 hours.
     
    After the fermentation, the batter will be foamy and it will rise to double of its original level.
     
    Add salt as per taste, beat the batter well again.
     
    Now, heat a non-stick dosa pan. 
     
    NOTE: If you want your dosa to be perfect and with the right crispness, the pan should be really hot.
     

    Take a ladle full of batter and pour it in the center of the pan. Immediately, after pouring the batter, quickly starting from the center spread the batter in a circular continuous motion to form thin dosa. Ideally, once you start, you should stop only when you get a uniform thin layer of the dosa across for the required size.

     
     
     

    Drizzle few drops of oil on the top of the dosa at the center and the edge.

     
    Once the bottom of the dosa gets cooked and turns brown, flip it over and cook for another few seconds.
     
    Flip it back again, roll out and take it off the pan.
     
    You should be delighted to see your crispy, yummy and healthy dosa ready to be served with chutney or sambar.

     

    « Saag Gosht
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      Recipe Rating




    1. Jyothi Rajesh

      February 14, 2016 at 5:55 am

      I always find hard to style dosa, look at you. You make it look so gorgeous Farrukh.. Simply gorgeous

      Reply
    2. Sankar

      February 13, 2015 at 4:24 am

      Hi Madam,
      Can you please let us know amount of calories in each dosa?

      Reply
    3. Madhumita Dutta

      July 14, 2014 at 4:24 pm

      Do oats need to be grinded?

      Reply
    4. Dimple Shaikh

      February 19, 2014 at 11:44 am

      Ok. Thanks. The mixer here are not sturdy.....had to give up with two....idle ke chakkar mein. So using pwd rice n dal mix. that's y thought of using besan. Nyways will use chana dal. Thanks again

      Reply
    5. Farrukh Aziz

      February 17, 2014 at 5:19 pm

      Hi Dimple. Glad to know and thanks for sharing. I am afraid but besan cannot be replaced by chana dal

      Reply
    6. Dimple Shaikh

      February 15, 2014 at 5:17 pm

      Hi farrukh, Tried the dosa, was a super hit. Wanted to know if chana dal can be replaced by besan

      Reply
    7. Shema George

      August 26, 2013 at 9:26 pm

      Looks perfect..will try it out

      Reply
    8. Shazia Wahid

      August 25, 2013 at 10:22 pm

      Perfect shape and crispiness Farrukh!!

      Reply
    9. Shobha

      August 25, 2013 at 9:15 pm

      Dosa looks so inviting ... perfect colour and crisp.Will try out your recipe Farrukh 🙂

      Reply

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    I am Farrukh, the face behind this beautiful recipe blog Cubes N Juliennes. I am a microbiologist by qualification turned into a Food enthusiast... Know more about me ->

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