(Spicy Pancake)
Instant Oat dosa is an easy recipe that is perfect for busy families. Sometimes you want to make something that is easy and hassle-free and of course healthy. Oat dosas are instant dosas and make a great breakfast or anytime snack. This gluten-free dish is made with oats, rice flour, yogurt, and a few spices. I am also adding cabbage and carrots for texture. This will be a staple in my house.
Servings 2 people
Ingredients
- 1 cup quick oats
- 1/2 cup rice flour
- 1/2 cup yogurt whipped
- 1/8 teaspoon asafetida
- 1/2 teaspoon cumin seeds
- 1 green chili finely chopped
- 2 tablespoons cilantro finely chopped
- 1 teaspoon ginger finely shredded
- 1/3 cup cabbage shredded
- 1/3 cup carrot shredded
- 1/2 teaspoon salt
- 1 cup water
- 1-1/2 teaspoon ENO
- 1-1/2 tablespoons oil
Instructions
- Grind oats to make fine powder. Add all the dry ingredients except ENO rice flour, asafetida, salt, and cumin seeds and mix it well. Notes: ENO is added just before making dosa.
- Add yogurt mix, add water as needed to make batter consistency of dosa or pancake mix. Set aside for about fifteen minutes.
- Add green chilies, cilantro, cabbage, and carrots mix it well.
- Place a non-stick skillet over medium-high heat. Grease the skillet lightly. Test by sprinkling a few drops of water on it. The water should sizzle right away.
- In a small bowl take about ½ cup of batter and add ¼ teaspoon of ENO mix it well batter will become a little frothy.
- Pour the batter mixture into the skillet and spread evenly with the back of a spoon, about seven inches in diameter.
- When the batter begins to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds, then flip the dosa using a flat spatula.
- Press the dosa lightly with the spatula all around to ensure even cooking, turning two to three times. The dosa should be golden brown on both sides.
- Repeat for the remaining dosas.
- Serve oat dosa with your choice of chutney, I like it with tomato chutney.