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Friday, November 6, 2009

Dosa with Oats


1 1/2 cup - oat flour * (see notes below )
1 cup - wheat flour (atta)
3/4 cup - cream of wheat (rava) (semolina)
salt to taste (approximately about 2 tsp )
3 cups - water (approximately)
For tempering
2 tsp - oil
3/4 tsp - cumin seeds
5 - small green chillies cut very fine (or according to taste)
handful of cilantro cut very fine


1.In a large bowl mix the oat flour,wheat flour, cream of wheat and salt well

2.Add water a little at a time to the mixed flours and keep mixing as you add water.Make a thick batter of pouring conistency

3.In a small pan heat the oil, add cumin seeds and when it splutters add green chillies.

4.When the green chillies start turning color,pour the entire oil with the cumin and green chillies into the batter.

5.Mix well and keep aside for about fifteen minutes.

6.Heat a skillet/ griddle on medium high heat.

7.Pour a ladleful of the batter on the skillet and spread quickly into a thin circle.(for really crisp dosai/crepe make this as thin as possible for softer ones it can be a little thick)

8.Pour few drops of sesame oil on side facing upwards.

9.When the lower side is done (it gets a little brown) use a spatula to flip the crepe and let it cook on the other side for a little while.

10.Flip over to check if done (there will be small pinkish brown spots )
peanut chutney or sambar.

Notes :For oat flour, process quick cooking oat meal ( I used Quaker 1 minute oat) in a spice grinder until powdered.


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