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Oats and Coconut Dosa
25midly & dosa
One of countless variations on dosa batter recipes, this one is healthy and satisfies your cravings any time of day. It doesn't take much longer to make than your regular dosa, giving you an easy way to switch things up for breakfast.
Ingredients
- Dosa Batter
- Whole Wheat Flour (1/2 cup)
- Freshly grated coconut (1/4 cup)
- Oats Flour (1/2 cup)
- Vegetable or cooking oil for cooking
- A little salt to taste
- Some jaggery (brown sugar), optional
- Rice flour (1/2 cup)
- Optional: black peppercorns, grounded (1/2 tsp)
- Optional: hing (1/2 tsp)
- Optional: freshly grated ginger (1 tsp)
- Optional: finely chopped curry leaves (5)
- Optional: finely chopped green chilly (1)
Method
- 1
In a large bowl, add all the main ingredients (except oil) one at a time, and 2 cups of water gradually to make a smooth, lump-free batter — runny like pancake batter.
- 2
Heat a skillet till quite hot (high heat works well).
- 3
Spread a spoonful of batter out on the pan, adding a few drops of oil from the sides as necessary.
- 4
Pour and flip the dosa so both sides are well done and crispy at the edges. An iron skillet on medium heat helps for extra crispiness.
- 5
Serve with idli podi and some tomato chutney.
