I usually make rava dosa often at home, as me & my hubby like it very much. I have tried oats rava idly (which was a hit :-) ) with instant oats, so wanted to try out dosa, without any compromise in taste and crispiness like rava dosai. This version of dosai came out crispy, tasty and also easy, quick, and healthy. So thought of sharing the recipe with you all......
Oats - 3/4 Cup
Rice Flour - 1/2 Cup
Semolina/ Rava/Sooji - 1/4 Cup
Green chilies - 2 No (Finely Chopped)
Jeera/Cumin Seeds - 1 Teaspoon
Pepper - 1 Teaspoon
Ginger - 2 Teaspoon
Coriander Leaves - 2 Table Spoon (Finely Chopped)
Curry Leaves - Few
Salt - As per taste
Thin Butter milk - As needed
Asafoetida - 1/4 Teaspoon
Oil - 2 Table Spoon
Dry roast oats in a pan, till a nice aroma comes ( 3 to 4 minutes in medium flame). Allow it to cool down and powder it finely.
Now take a mixing bowl, add powdered oats, rice flour, semolina/Sooji, enough salt, and mix well, slowly add butter milk to it to form a thin batter and keep it aside.
Now heat oil in a pan, add Jeera/Cumin seeds, then pepper, ginger, green chilies and saute for a minute add asafoetida, curry leaves, coriander leaves and switch off the flame. Now pour this immediately (while its still hot) to the batter and mix well so that no lumps are formed.
Heat a flat tawa/ griddle/pan, take a laddle of batter, and pour it on the corners in circles (to form a outer circle) and then fill in the centre. Do not over lay. (As dosa will become thick if you pour the batter over and over again). Don't worry if you don't get the round shape.
Drizzle little oil, and cook until it turns golden brown in the base, no need to flip, just fold it and transfer to the serving plate.
Serve the hot and crispy rava dosai oops ... oats dosai with Tomato chutney or Coriander chutney or sambhar of your choice :-D
You can add finely chopped onions to it to make it onion dosai.
Finely chopped carrots and french beans can also be added.
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