Oats Mixed Millet Dosa
Oats Mixed Millet Dosa is an easy South Indian Breakfast recipe that requires no fermentation. It is made with a mix of Millet Flours, lentils and oats.
Servings 12 dosas
Equipment
- Mixer Grinder
- Dosa Tava
Ingredients
- 1 cup Samai Rice or Little Millet 1 cup is 250 ml
- 1/4 cup Urad Dal
- 1 cup Oats I have used Quaker Quick cooking oats that has been slightly roasted
- 3 tbsp Bajra Flour 1 tbsp is 15 ml
- 2 tbsp Rice Flour
- 3 tbsp Sprouted Ragi Flour
- Water for grinding
- Oil as required to cook the dosas
- Salt to taste
Instructions
- Soak Samai Rice and Urad dal for 2 hours, drain the water and grind it along with oats using some water.
- Now add the batter (samai rice + Urad Dal +Oats) into a wide bowl.
- Add the flours - Bajra, Ragi, Rice together with salt to taste.
- Mix well and add water to adjust batter consistency.
- Rest this batter for 30 minutes and then proceed to make the dosas.
- For making the dosa - Heat a griddle, season it with a drop of oil.
- Carefully pour a ladle of batter on the griddle and gently spread the batter. Pour oil on all the sides and allow it to cook over medium flame.
- Flip the dosas and repeat the process of adding some oil. Serve hot with chutney.
Notes
- The quaker quick cooking oats has been roasted for a few minutes before being ground. I usually stock roasted oats for chillas, pancakes or dosa. You can skip it if you don't find time.
- We use sesame oil or gingelly oil at home for dosas. You are however, free to use any variety of oil. Sesame oil has an excellent aroma. Ghee is another good option especially when making for kids.
- Feel free to experiment with flours and millets that are available in your pantry.
- It is recommended to rest the batter for 30 minutes before making dosas. The reason is we are using ready made flours that would take some time to absorb the water and turn soft. If you make dosas immediately, chances are it might tear.
- You can store the batter in the refrigerator for a couple of days. The batter might thicken after a day or so, add water and adjust consistency. If you find the batter sticky, add a tbsp of rice flour.