light oil oat dosa recipe

Light Oil Oat Dosa Recipe

Light Oil Oat Dosa Recipe

Dosa is a fermented crepe prepared from rice and black lentils (urad dal), and is especially popular in south India. This light oil oat dosa recipe has multiple health advantages, as it has low oil content and contains oats, which are a huge source of fibre. The dosa batter should have thin and flowing consistency. It should not be too runny or it too thick. Buttermilk is added as it imparts a slightly sour flavour to the dosa, which tastes good. Spices can be added according to taste. Black pepper powder can be added instead of red chilli powder or you may use both. As a variation, vegetables can be added to batter to make it more nutritious, or a vegetable filling can also be used as dosa stuffing. While heating on the non-stick pan, the pan should be greased with little oil to avoid sticking of batter and burning. Flip the dosa after one side has properly browned. The texture of this dosa is a bit different. It is soft instead of crispy, but nevertheless delicious. So care must be taken while flipping the soft dosa. Light oil oat dosa can be served with coconut, coriander or tomato chutney. This dish is perfect for a light but filling breakfast. And the addition of oats makes this dosa all the more special.

If you are looking for more healthy recipes do check Cheese Mushroom Bread, Nutritious Pan cake, Tandoori Wrap

 

How to prepare Light Oil Oat Dosa Recipe

Ingredients

Oats 2 cups
Rice (chawal) 2  table spoon
Buttermilk (chaach) enough to soak oats
Green chillies(hari mirch) 2
Asafoetida (heeng) a pinch
Red chilli powder (lal mirch) to taste
Coriander (hara Dhaniya) chopped 2 table spoon
Cumin seeds(jeera) (optional) 1/2 tea spoon
Salt (namak) to taste

Method

  • 1. Mix rice and oats in a bowl, add buttermilk and allow it to soak for about 1 hour.
  • 2. When soaked properly, pour it into a blender and grind it well. Add water to get the dosa batter consistency.
  • 3. Add salt, cumin seeds, asafetida, chopped green chillies, green coriander and red chilli to the batter.
  • 4. Heat a non stick pan. Apply very little oil and drop a spoon full of batter on it, spread it and let it cook for 3-4 minutes. Turn the side and cook it.
  • 5. Repeat the process and make all dosas. (Please note, this dosa will not be crisp. It will be little soft but very tasty).
  • 6. Serve oat dosa with coriander chutney.

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light oil oat dosa recipe
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