South Indian delicacies are very healthy on its own. But when you add oats into it; it increases its health quotient. Unlike rice dosa, oats dosa takes very little time to be prepared without any excess amount of preparation. It is best paired with green coconut chutney or onion chutney.
Take some quick cooking oats and roast it dry over low to medium flame for approximately 4 -5 minutes until it gets crisp. After turning off the flame transfer it to a plate and let it cool for at least five minutes. Make sure it is completely cooled down. Then put it in a grinder to get that smooth powdered form.
In a large bowl mix rice flour, rava, beaten curd, cumin, pepper powder, and ginger. Add salt according to taste. Mix them to make a smooth batter.
Add water 1 ½ cup to get a pouring consistency. Make sure you check the consistency as rava tends to absorb more water. Then rest the batter for at least twenty minutes.
To make it more lip smacking, add onion, chopped green chilies and coriander leaves. Over medium flame heat a non-stick tawa. To check the heat, sprinkle water on the surface. Wipe the top surface of tawa, using damp cloth. Repeat this every time you make the crepe. Pour a ladle full of batter on the surface in a circular motion. The batter must be evenly poured into thin layer so that it covers gap on the surface tawa. Drizzle 1/2-teaspoon oil around the dosa.
Cook until it becomes light and crisp.
Flip it and cook the other side for few minutes.
Tips to make it better-
Add grated coconut, carrot, beetroot or any other vegetable to make it healthier.
Avoid green chilli when making for kids.
Sprinkle half tablespoon of chopped onion on the surface of tawa before pouring the dosa batter. This will prevent dosa from sticking on the surface of the tawa.
Like any other dosa serve it with coconut chutney or onion chutney.