OATS DOSA WITH CURRY LEAVES {INSTANT}

INSTANT OATS CURRY LEAVES DOSA RECIPE

Gluten-free, vegan instant Oats dosa with goodness of curry leaves for quick breakfast,snack

Author:	KSR	Category:	Breakfast	Cuisine:	South Indian
Prep Time:	5 Mins	Cook Time:	10 Mins	Total Time:	15 Mins
Yields:	4 Dosa

INGREDIENTS:

• 1 Cup - Instant Cooking Oats
• 1 Cup - Water
• 1 tbsp - Chopped Coriander Leaves
• To Taste - Salt
• To Cook - Oil
To Grind
• 1/2 Cup - Curry Leaves, packed
• 2 - Green Chili
• 1/2 tsp - Chopped Ginger
• 1/4 tsp - Cumin Seeds
• 1/4 tsp - Carom Seeds/Ajwain (optional)
• 4-5 - Fenugreek Seeds/Methi (optional)

METHOD:

1. Grind oats to slighly coarse powder, don't make fine powder, keep aside. You can also roast oats 1-2 mins in medium flame before grinding.
2. Grind all ingredients listed lunder 'To Grind' into paste, add 1 tbsp water if required.
3. In a bowl add powder oats, curry leaves paste, water, salt, coriander leaves and mix everything without any lumps
4. Heat a tawa or pan and pour 1 full ladle or 1/2 cup of batter, spread gently to form dosa drizzle oil on dosa edges. We can't make this into thin dosa, it will be little thick. Cook in medium to slow flame until dosa starts edges start to leave tawa and becomes golden brown, turn dosa carefully and cook another side for a minute too in medium to high flame. Don't be in hurry to flip the doas or it will break. Repeat same for rest.
5. Serve hot with chutney, sambar of choice, I served with  coconut chutney this time.
   Notes
   • You can also roast oats 1-2 mins in medium flame before grinding.
   • You can add more or less of curry leaves.
   • Make sure to first cook the dosa well until the edges becomes brown and flip carefully, if not while turning dosa will break.
   • Cook well dosa both sides if not it will raw from inside.
   • You can add 1/4 cup of rice flour or rava (sooji) with other ingredients to make the dosa crisp.
   • This instant oats dosa taste best when served hot.

Copyright © Home Book

Posted By KSR