Ingredients and Method for Oat Ragi Dosai
1 1/2 quick oats powdered fine
3/4 cup medium semolina (rava)
3/4 cup rice flour (chawal ka atta/ arisi maavu)
1/2 cup finger millet flour (nachani/ ragi flour)
salt to taste
Seasoning
2 tsp coconut oil (or any other flavorless oil, see notes)
4 Thai or Indian variety green chilies cut fine (or to taste)
3/4 tsp cumin seeds (jeera/jeeragam)
3/4 tsp mustard seeds (rai/kadagu)
1/8 tsp asafoetida powder (hing)
a few drops of sesame oil to shallow fry the dosai.
Dry roast the quick 1 minute oats for a minute or two. Cool to room temperature and powder fine using a spice grinder / blender.
In a large bowl, mix together oat flour, rice flour, semolina , ragi flour and salt to taste. Add water one cup at a time and mix well, making sure no lumps are formed. The batter needs to be a little thick not too runny. If in doubt err on the side of getting a thicker batter, it can be corrected more easily later by adding a little more water.
Heat oil in a small pan. Add mustard seeds, when it begins to splutter, add cumin seeds. When it begins to sizzle, add green chilies and asafoetida powder. Stir a few times and pour the entire seasoning on the batter and mix well.
Heat a griddle/ flat pan/ tawa , when it is hot, pour a ladle of batter in the center and quickly spread into a thin even circle. Pour a few drops of sesame oil around the outer circle of the dosai and a couple of drops in the center.
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When the lower side is golden brown, flip over and cook the other side until it gets brown spots on it. Remove and serve hot along with chutney of choice/ sambar/ molaga podi (spice powder)
Proceed with the balance of the batter in the same manner. Balance of batter can be refrigerated for upto a week and used as needed.
Notes:
I used coconut oil in seasoning and found it added a light hint of coconut flavor that I enjoyed in this dosai. It can be substituted with any other oil if you do not want or like the slight hint of coconut in your dosai.
1 1/2 quick oats powdered fine
3/4 cup medium semolina (rava)
3/4 cup rice flour (chawal ka atta/ arisi maavu)
1/2 cup finger millet flour (nachani/ ragi flour)
salt to taste
Seasoning
2 tsp coconut oil (or any other flavorless oil, see notes)
4 Thai or Indian variety green chilies cut fine (or to taste)
3/4 tsp cumin seeds (jeera/jeeragam)
3/4 tsp mustard seeds (rai/kadagu)
1/8 tsp asafoetida powder (hing)
a few drops of sesame oil to shallow fry the dosai.
Dry roast the quick 1 minute oats for a minute or two. Cool to room temperature and powder fine using a spice grinder / blender.
In a large bowl, mix together oat flour, rice flour, semolina , ragi flour and salt to taste. Add water one cup at a time and mix well, making sure no lumps are formed. The batter needs to be a little thick not too runny. If in doubt err on the side of getting a thicker batter, it can be corrected more easily later by adding a little more water.
Heat oil in a small pan. Add mustard seeds, when it begins to splutter, add cumin seeds. When it begins to sizzle, add green chilies and asafoetida powder. Stir a few times and pour the entire seasoning on the batter and mix well.
Heat a griddle/ flat pan/ tawa , when it is hot, pour a ladle of batter in the center and quickly spread into a thin even circle. Pour a few drops of sesame oil around the outer circle of the dosai and a couple of drops in the center.
The copyright of this content belongs to Veginspirations.com
When the lower side is golden brown, flip over and cook the other side until it gets brown spots on it. Remove and serve hot along with chutney of choice/ sambar/ molaga podi (spice powder)
Proceed with the balance of the batter in the same manner. Balance of batter can be refrigerated for upto a week and used as needed.
Notes:
I used coconut oil in seasoning and found it added a light hint of coconut flavor that I enjoyed in this dosai. It can be substituted with any other oil if you do not want or like the slight hint of coconut in your dosai.
