Another oats delight is simple and easy to make and makes for a nutritious breakfast and also no fermentation is required.
Cooking Oats : ½ Cup
Rice Flour : ½ Cup
Rava (sooji or semolina or cream of wheat) : ¼ Cup
Fresh Dahi (Curd) : ½ Cup
Finely chopped onion : ¼ Cup
Finely chopped ginger : 1 Teaspoon
Finely chopped green chilli : 1 Teaspoon
Finely chopped coriander : 1 Teaspoon
Curry leaves (finely chopped) : 7 to 8
Cumin seeds (Jeera) : ½ Teaspoon
Black Pepper (Crushed) : ¼ Teaspoon
Grated Coconut (Optional) : 1 to 2 Tablespoon
Plain Water : As required
Salt : To Taste
Oil or Ghee : For preparation
- Grind the oats to powder in a mixer and put into a bowl. Add the rice flour and rava into it. Add the curd, and in case you are using sour curd add a little water to maintain consistency.
- Add water and stir to mix the mixture well into a smooth consistence without any lumps into a batter. Add the chopped onions, ginger, green chilli, and coriander and curry leaves into the batter.
- Stir the mixture very well and add the cumin seeds crushed black peppers and salt to taste. You can add in here the grated coconut if you are using it. Add water if needed and make into a free flowing dosa batter – neither too thick nor too thin. Heat a cast iron pan and sprinkle some oil on it.
- Once the oil is heated, use a ladle to pour the batter in the center. Do not spread it like a dosa and allow the same to spread naturally from the center in a round shape. Sprinkle some oil by the side and in the holes. Once crisp and golden turn side and cook well.
- Serve with coconut chutney and sambhar.
By Dietitian Sheela Seharawat