Oats Dosa

Method

1. 1

   Make oats dosa batter: Mix 1 cup quick oats with half cup rice flour, 2 tbsp semolina, 1 tsp cumin seeds, 1 tsp ginger-green chilli paste and salt.

2. 2

   Add yogurt and water: Add half cup yogurt and 2-2.5 cups water to make a very thin batter — thinner than regular dosa. Rest 10 minutes as oats absorb water.

3. 3

   Check consistency: Stir and check — add more water if batter has thickened. Should be very thin and pourable.

4. 4

   Heat tawa: Heat a flat tawa on medium-high heat. Reduce to medium.

5. 5

   Oil the tawa: Drizzle half tsp oil and spread evenly.

6. 6

   Pour batter: From a height pour a ladleful in a circular motion — do not spread. Oats dosa should be lacy.

7. 7

   Add oil: Drizzle half tsp oil on top and around edges.

8. 8

   Cook without flipping: Cook on medium heat 3-4 minutes until the base is crispy and golden.

9. 9

   Remove carefully: The lacy structure is delicate — use a wide flat spatula.

10. 10

    Serve immediately: Oats dosa becomes soft quickly. Serve with coconut chutney and sambar.