Masala Oats rava dosa
Masala oats rava dosa
Masala oats rava dosa
Delicious healthy dosa using only oats , sooji and rice flour, you can substitute with millet flour, ragi or jowar flour too .
Here the masala oats comes from the ready to cook pack . Normally we cook the ready to eat masala oats as breakfast making it in a bowl, usually it has some small pieces of dry vegetables, some spicy flavours, like tomato, oregano, with onion and garlic powder , herbs etc .
I like to have a variety in breakfast without forgeoing the ocassional bowl of oats, I sometimes prepare such dosas using same masala oats from a brand . you can use any brand .
As the pack has salt added ,i havent added any in the recipe .
Ingredients
3/4 cup masala oats powder from a ready cook brand
3/4 cup rice flour or millet flour
1/4 cup sooji ( semolina )
2 tbsp chopped green chilies
Few chopped curry leaves
1 tsp cumin seeds
1 medium onion chopped
1 tbsp chopped coriander leaves
Pinch of asafoetida powder .
add required salt if your masala oats pack doesnt have any salt .
Grated carrots also can be used for a colourful dosa .
Use ghee or sesame oil for cooking dosas.
Method
Take a bowl , add the ready masala quick cooking oats mix, add sooji, rice flour, asafoetida powder, add in chilies, onions,
Mix the dry ingredinets well, then add water till the desired pouring consistyency is reached .
Make a trial of one dosa and you can adjust water accordingly .
Mix everything well with enough water to make a thin batter like milk shake, dont dilute too much .
The preparation is similar to that of making normal rava dosa, except here we shouldnt dilute batter too much .
Heat a dosa tava well, then reduce to medium but while pouring batter it must sizzle, so that the pores are formed well instantly .
Take a deep ladle or a cup , take the batter after mixing well , and quickly pour from outer rim of the dosa tava towards the centre , fill in gaps lightly but dont cover up too much with batter as rava dosa usually will have many small pores and also gives a good appearance .
When the top is almost cooked, add oil or ghee around the dosa, and remove or flip and cook on both sides if you wish . if you have added more batter, the dosa will be thicker, then you must flip and cook both sides .
Such dosas are also tasty and in no way inferior . If the dosa has cooked well on the underside, no need to flip , you can just fold and remove .
As oats tends to give very soft dosas, you can keep the consistency of batter a little thicker than normal rava dosa batter .
And cook for extra time on medium heat so that it becomes very crisp .
The batter can be used to make normal thick dosas too or even adai dosa
Do not allow batter to rest after mixing , it becomes very soft and little cumbersome to get thin crisp dosas.
Do not store remaining batter also as it doesnt give perfect crispy dosas aftersome time .
Enjoy a chnage from usual oats as porridge to a very delcious dosa with some chutney and sambar .
Masala oats rava dosa
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