How to make Instant Poha Oats Dosa Recipe

I have a big packet of Quacker Oats that do not know what to do with; as this is that one thing not a single person in house agrees to eat (including me). I got it via a visiting relative, now it is a big packet, I absolutely do not want to waste.  Therefore, up my sleeves, here goes the ULTIMATE oats recipe!

Instant poha oats dosa is an unconventional variety of this popular and highly customizable South Indian dish. I am writing this recipe with great pleasure, because it has been tried and succeeded, as everyone in my house just loved it.

Making dosa needs some culinary skills, but this recipe is going to make your job a lot easier, as there is no major prep work. I could use the oat alone to make the batter but using it together with poha and suji will give it a better texture, and of course, make it healthier. In addition, I would suggest grinding the oats and suji along with the poha for a smooth batter. I am not adding any stuffing but you can give it a good masala dosa with potato or vegetable filling.

This recipe is healthy and wholesome, and the best part is, being a confluence of all the healthiest cereals, it is enriched with essential nutrients. You can even include this as a weight management diet.

The trickiest part of this recipe is getting the right consistency of the batter; you need a smooth paste with no lumps. The consistency should be that if you stir your spoon, the batter should move smoothly, but the moment you stop your spoon the movement will stop. Not too thick, not runny either. Also, if you are storing the batter, which you can, then cover the utensil, and refrigerate it. In that condition, the batter will thicken further. instead of adding water to loosen it, take it out of the fridge, and keep it in room temperature, then stir it, and then, if required, add a small amount of water.

you can also check out my other quick breakfast recipes like Suji Kachori, Kalmi Vada, vegetable Poha Cutlet, Khandvi recipe etc

Another part is the temperature of your tawa. It should not be hot like you are frying it. It is okay to be as hot as a cup of tea, drizzle a small amount of oil, and if required then add more. Use non-stick tawa, if you are a beginner, and avoid iron tawas.

Serve this dosa hot, and with some chutney. You will not need another dish to complete your meal.

Equipment Used:

Prestige Pan

How to make  0poha oats dosa recipe:

• Take a jar and add Oats, Poha/ flatten rice, Semolina and dry grind it into a fine powder.

• In a mixing bowl put grounded flour, rice flour, yogurt, salt to taste and mix it well.

• Add water gradually to make a medium thick smooth batter just like idli batter. Do not add water at once otherwise batter might be become very thin in consistency. The consistency of the batter should be pourable.

• Mix it well with spoon so that there should be no lumps in the batter.

• Take a non-stick pan and heat the pan on medium flame. Do not make the pan too hot otherwise batter will not stick to the pan, once the pan becomes slightly hot pour 2-3 spoonful batter towards the center and spread the batter evenly in a clock wise.

• Drizzle little oil all around and top of the dosa, cook for 2-3 minutes from downwards on medium flame till it becomes brown and crisp.

• After 2-3 minutes remove the sides, flip it over and cook from other side too.

• Once both the sides get cooked and dosa become brown and crisp remove it from tawa and in the same way spread the rest of the batter to make dosa.
• To make spicy dosa spread the batter with the spoon in a circular motion and sprinkle some finely chopped green chilly on top, slightly press it with spatula so that it gets stick with the batter.

• Drizzle little oil all around and top of the dosa, cook on medium flame till it becomes brown and crisp.

• Instant poha oats dosa is ready to serve.
• Serve hot with Coconut/Nariyal Chutney.

Note:

• You can also roast the oats and then grind it into fine powder
• You can keep the leftover batter at room temperature for a couple of hours. If keeping longer, refrigerate the batter. Batter might thicken after a while as rava absorbs the water so add water accordingly to get the right consistency.
• If you are using sour curd, then add ½ of cup and add more water for right consistency.
• You can also add finely chopped onion to make dosa.
• If your pan is too hot just drizzle some water all over the pan and wipe the pan with cloth, this process helps in cooling the pan.
• If you have taken Iron tawa then sprinkle some water to check the temperature of tawa before making dosa.