September 14, 2008
Oats dosai - Or just call 'em crispy crepes
This has become a staple breakfast for a long time now. No grinding, no prepping for the batter. No fussing around!
I am calling them crispy crepes because they are super-crispy and for readers who might not be familiar with dosais. But it is is our very own plain old dosais with lots of Oats to add to the health factor.
I was never a fan of oats as a breakfast. I could never bring myself to eat the bowl of gooey stuff. Nothing bad with it, but just not the way I liked it.
Have you ever thought about how girls with curly hair always want straight hair and vice versa? Poor analogy, but I am trying okay?
I was under that spell too, but only it was for oats... if it is sticky and wet, I wanted it crispy and flavorful. And here it is... just the way I promised it.
Oats dosai/crispy crepe
Quick oats - 2 cups
Whole wheat flour / Atta - 1/2 cup
Rice flour - 3 tbsp
Roasted sooji/rava - 1/2 cup
Cumin seeds - 1tbsp
Green chillies - 1 large (chopped finely)
Curry leaves - A sprig (chopped finely)
Salt - To taste
Water - As required
Oil - As required
Crush cumin seeds between palm of hands to release flavor.
Mix all the above ingredients with water to make it thinner than dosai batter consistency. A little thicker than whole milk consistency. Yes, that is how you get them crispy.
Heat a nonstick pan with a flat base on medium-high flame.
Pour the batter and spread it from outside to the center with a ladle as you would for a normal rava dosai.
Cook on both sides with a little oil. Serve hot with chutney/sambar etc.
Goes to Suganya's JFI – Oct ’08 – Whole Grains event
Aparna's WBB: "Grains in my Breakfast" event