1/2 cup Whole Wheat flour,
1/2 cup Oat flour,
1/4 cup Fresh coconut ,
Cooking oil ,for making dosa.
Jaggery to taste,
1 Green Chilli finely chopped,
1 teaspoon Ginger grated,
5 Curry leaves finely chopped,
1/2 teaspoon Asafoetida (hing),
1/2 teaspoon Whole
Black Pepper Corns, coarsely pounded.
Directions 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 andCoconut Chutney for a quick weekday breakfast
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