Oats Dosa

🔥 Prep

• Grind the 150 g Rolled Oats into a fine powder using a blender or food processor.
• Finely chop the 1 pc Onion and 2 pcs Green Chillies.
• Measure out 50 g Rice Flour, 50 ml Sour Yogurt, 1 tsp Cumin Seeds, 1 tsp Salt, and 300 ml Water into separate bowls for easy access.
• Keep 30 ml Oil in a small bowl with a spoon or brush for greasing the pan.

🔥 Cook

• 1. In a large mixing bowl, combine the ground oats powder, 50 g Rice Flour, 1 tsp Cumin Seeds, and 1 tsp Salt; whisk briefly to distribute evenly.
• 2. Add the 50 ml Sour Yogurt and approximately 200 ml Water to the dry ingredients; whisk vigorously to form a smooth, lump-free slurry.
• 3. Gradually pour in the remaining 100 ml Water while whisking continuously until the batter reaches a thin, pourable consistency similar to buttermilk or crepe batter.
• 4. Stir in the chopped 1 pc Onion and 2 pcs Green Chillies into the batter; let the batter rest for 10 minutes to allow the oats to hydrate fully.
• 5. Heat a non-stick dosa tawa or cast-iron skillet over medium-high heat until a drop of water sizzles and evaporates immediately.
• 6. Lightly grease the surface with a few drops of Oil using a paper towel or half an onion; ensure the pan is hot but not smoking excessively.
• 7. Pour a ladleful (approx. 60-80 ml) of batter into the center of the pan and immediately swirl in a circular motion using the back of the ladle to spread it into a thin, even circle (approx. 8-10 inches diameter).
• 8. Drizzle 1 tsp Oil around the edges and over the surface of the dosa; cook for 2-3 minutes until the edges lift, the base turns golden brown and crisp, and the top surface appears set.
• 9. Using a thin spatula, gently loosen the edges and fold the dosa in half or roll it; transfer to a plate.
• 10. Wipe the pan clean with a paper towel if excess batter burns, re-grease lightly, and repeat steps 7-9 for the remaining batter, adjusting heat to medium if the pan gets too hot.

🔥 Serve

• Serve the Oats Dosa immediately while hot and crisp, as it softens upon cooling.
• Accompany with Coconut Chutney, Tomato Chutney, or Sambar for a traditional South Indian breakfast.
• Offer a side of Gunpowder (Milagai Podi) mixed with gingelly oil for dipping.