Health is wealth …..it is really important to be fit and healthy. I realised that, some change in lifestyle can help in maintaining a balanced diet. To apply it in daily routine…I have started a Diet food series.
There’s nothing more inviting than hot South Indian breakfast: strong filter coffee, piping hot drumstick sambher with little bits of coconut, tasty coconut chutney gunpowder and golden-crisp Dosa! I love dosas and in fact I’m planning to make one today in breakfast. And it’s not just because they taste divine but also because they’re really fun to make: Right from grinding down the urad dal and rice, letting the white stuff ferment to running your ladle through the batter checking for lumps, it’s almost therapeutic. After your pour the batter down a hot sizzling pan, even the wait to figure whether the dosa will stick or not is a delicious feeling….Dosa with healthy twist will make this delicious treat more interesting. My dietitian suggested me oats dosa.
It’s not just healthy because it’s got good-old-oats but it’s also really easy to make, needs a few ingredients, a hot pan and about 30 minutes .
Oats dosa looks a lot like Rava dosa with holes of different sizes (almost like a net) and tastes like a cross between rava, oats and regular dosa.
Health benefits of oats:
Oats are among the healthiest grains on earth. oats are rich in a specific type of fiber called beta-glucan. This particular type of fiber is known to help lower levels of bad cholesterol.
They’re a gluten-free whole grain and a great source of important vitamins, minerals, fiber and antioxidants.
Studies show that oats and oatmeal have many health benefits.These include weight loss, lower blood sugar levels and a reduced risk of heart disease.
Before we get to the recipe of Oats Dosa, here are some dosa making tips you should probably get familiar with:
Few tips to make crisp oats dosa:
1. the batter should be thin and of flowing consistency like Rawa dosa batter. if the batter is even slightly thick, then you get soft dosas and not crisp ones. so pour a small portion to check how the dosa turns out. add 1 or 2 tbsp water to change the batter consistency to thin down the thick batter.
2. Don’t use cold dosa batter. Leave it out at room temperature before you cook. If the batter is too thick then add some hot water in it. This will also bring the batter to room temperature.
3. If the batter becomes too thin, then you will get dosas which are very thin and limpy with no structure and shape. if the batter is very thin, then add 1 or 2 tbsp rice flour/ suji or more to thicken it slightly.
4. The tava has to be hot. so when the batter is poured, small holes are formed giving a lacy effect.
5. These instant dosas take more time to cook than regular dosas. so do not be in a hurry to remove them. once they are browned and crisp from both sides, then you remove them.
6. When making each dosa, stir the batter very well with the ladle and then take the batter in the ladle.
7. If using a cast iron pan, make sure the pan or tawa is well seasoned. otherwise the dosa will stick to the pan.
8. Serve these instant dosas hot, as on cooling, the texture becomes soft.
9. Add little sooji or besan to make sure the dosa isn’t too white and turns out golden-crisp.
10. addition of curd gives a slight sour taste to the dosas which tastes good. if you don’t have curd, then just add water and make the dosas.
These oats dosas taste very good with coconut chutney, sambher or even idli-dosa podi.
1/2 cup instant oats/quick cooking oats
1/4 cup semolina (rava)
1/2 cup rice flour (You can also use maida)
1.5 cups water
1 large onion
1 large green chilli
Ghee or oil
2 Tbsp greated coconut
2 Tbsp yogurt
Salt to taste
1 Tbsp coriander leaves/curry leaves
1. Grind the quick cooking oats till it’s really fine and powdery.
2. Add the rice flour, semolina/rava and the yogurt.
3. Add the water, slowly so that you can keep track of consistency and know when to stop.
4. Add the onions, chilli and coriander/curry leaves (or both). If you don’t like raw onions, I recommend you saute the onions first.
5. Let the batter sit for 20-30 minutes.
6. Pre-heat the tawa and drizzle some water on it to check if it’s hot or not.
7. Drizzle some ghee or oil on the pan and spread it across the tawa. Pour some of the batter in the centre and using a serving spoon, spread it around. Let it sit for two minutes and turn over when cooked.