Time to cook
A crispy and savory dosa made with a batter of oats, rice, and lentils. It is a healthier alternative to traditional dosa, offering a delightful texture and taste when served with chutney and sambar.
Grind oats into fine flour using a mixer or grinder. In a mixing bowl, combine the oats flour, rice flour, and rava (fine semolina).
Add fresh or sour curd, adjusting with water for the right consistency.
Stir until smooth and free of lumps, adding extra water for rolled oats flour.
Mix in finely chopped onion, ginger, green chillies, coriander leaves, coconut and curry leaves.
Add cumin seeds (jeera), crushed black pepper, and salt to taste.
Let the batter rest for 10 minutes and adjust the consistency with water as needed.
Heat a cast iron or non-stick pan over medium flame and drizzle some oil.
For a cast iron pan, check the temperature by sprinkling water; it's ready when the water sizzles and evaporates.
Stir the dosa batter and ladle it onto the pan, starting from the edge towards the centre.
Fill any gaps with extra batter and drizzle oil around the edges and in gaps.
Cook until the base is crisp and golden, then flip.
Cook the other side until it's crisp, and flip again for extra crispness if desired. Fold the dosa on the pan and remove it.