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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