- Oats - 1 cup of dry roasted, cooled and ground oats (I used quick cooking oats)
- Semolina - 1 1/4 cups (sooji)
- Rice flour - 3/4 cup
- Maida - 1/4 cup (all purpose flour)
- Salt to taste
- Green chilies - 2, finely chopped
- Ginger - 1 tsp, grated
- Curry leaves - 1 sprig, tear (optional)
- Coriander leaves - 2 tbsps chopped (optional)
- Buttermilk - 1/2 cup (sour preferably)
- Water as required (approx 6 cups)
- Oil as required
- Mix all the above ingredients except oil and let the oats rava dosa batter sit for half an hour to an hour. It might thicken after a while as rava absorbs the water.
- At the time of making dosas, add more water such that it is of pouring consistency (like thick buttermilk).
- Pre-heat an iron tawa on high for a minute. Do the water test (sprinkle few drops of water over the hot tawa such that it sizzles) and reduce heat to low.
- Pour a ladle full of dosa batter from the outward base of the tawa in a circular motion. Fill the gap in the middle with dosa batter. Don’t drop batter like a thick lump but pour all over, evenly, filling the gaps.
- Drizzle 1-2 tsps of oil along the edge of the dosa and the gaps in the middle.
- Increase heat to medium flame and let the dosa cook for around 2 mts. At this point increase flame to high and let the dosa roast for a little less than a minute or so. If you want a slightly softer dosa, turn off heat after half a minute or so.
- Serve warm with chutney of your choice.
Dry roast the oats on low to medium flame for 5-6 minutes, cool and grind to a fine powder.
Prepare the batter at least an hour or half an hour before you want to eat the dosa. The batter should not be thick but of pouring consistency like a thick buttermilk consistency.
If you do not have buttermilk on hand, use only water. Sour buttermilk gives a nice flavor to the dosa.
An iron tava works best for this type of dosa.
You can add grated coconut or carrot and broken cashew nut for variation.