Oats And Coconut Dosa Recipe

Archana Doshi

February 21, 2018

7355 Ratings

Time:Prep: 10 M|Cook: 15 M|Total: 25 M

Makes:4 Servings

Meal:South Indian Breakfast

Cuisine:South Indian Recipes

The Oats and Coconut dosa is something that I make often as an instant version of the regular dosa. A lot of times it is by mixing flours together, but sometimes I also add the Oats Flour and coconut to the regular dosa batter and make dosa’s too.

When you add oat flour and coconut to the regular batter, the measures are 1 cup of dosa batter, 1/2 cup of oat flour and 1/4 cup of coconut. Add a little water to bring it to a dosa batter consistency and check the salt levels and add more if required. Serve the Oats Dosa with Idli Milagai Podi and Coconut Chutney for a quick weekday breakfast.

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Ingredients

Optional Ingredients

1/2 Whole Wheat Flour

1/2 Rice flour

1/2 Oats Flour

1/4 Fresh coconut, grated

Salt, to taste

Jaggery, jaggery to taste (optional)

Oil, for making dosa

1 Green Chilli, finely chopped

1 Ginger, grated

5 Curry leaves, finely chopped

1/2 Asafoetida (hing)

1/2 Whole Black Peppercorns, coarsely pounded

Instructions for Oats And Coconut Dosa Recipe

To begin making the Oats and Coconut Dosa recipe, combine all the ingredients except the oil into a large bowl. Add water a little at a time (about 2 cups) to make a lump free batter.

The batter should be of pouring consistency and not very thick. It should be similar to the regular dosa batter or a pancake batter.

Heat a skillet on high heat; Pour a ladleful of batter and spread the batter inside out to form a think dosa. Drizzle some oil in and around the sides and cook the oat and coconut dosa until it is steamed from all sides.

Cook the dosa on both sides, until you noticed it has browned a little and has lightly crispy edges.

To make it extra crispy, cook the dosa on a medium heat and preferably on an iron skillet. Iron skillets maintain heat and brings out a perfect texture to the dosa.

Serve the Oats and Coconut Dosa recipe with Idli Milagai Podi and Coconut Chutney for a quick weekday breakfast