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Oats Dosa

Oats Dosa

By Vidhayalakshmi Rao


Udad dal – 2 ladles (kadchi).

Fenugreek Seeds (Methi Dana) – ½ teaspoon.

Rice flour – 4 ladles.

Maida – 2 ladles.

Oats – 6 ladles.

Grated coconut – 2 ladles.

Green chillies – 5.

Coriander leaves (finely chopped) – 2 tablespoons.

Mint (finely chopped) – 1 tablespoon.

Curry leaves (finely chopped) – 1 tablespoon.

Method: Soak udad dal and fenugreek seeds for 4 hours and grind it to a fine paste. Heat kadhai to a very high temperature and then switch off the gas. Put all the oats into the kadhai and stir for 5 minutes. Allow it to cool. Powder it in a mixer. Grind chillis, grated coconut, coriander leaves, curry leaves and mint leaves into a fine paste. Mix this in the udad dal paste. Add some water and stir. Add oats powder to this mixture. If the consistency is thick, add more water. Now add rice flour and maida to the mixture, one by one. Stir well so that there are no lumps. Place this aside for 10 minutes. Now you can make dosa, utappam or any other dosa variety. It combines with all varieties of chutney. But it tastes best with tomato chutney.

Serves: 3-4 people.

About Gayatri T Rao

A double post-graduate (MSc. - Botany and MA - English Literature) Gayatri T Rao is a Senior Multimedia Journalist with vast experience in writing on varied topics.

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