The oats dosa is a healthy and easy to make breakfast item which is very easy to prepare.  The tasty and delicious dosa prepared from oats has many health benefits too and helps in maintaining a balanced diet.  It takes very less time for preparing dosa with oats if you compared with traditional rice dosa.  It does not require any advance preparation.  Simply dry roast oats, crush them to powder, mix some curd, rava, spices, greens and finally water to prepare the batter.  Spread it over hot tawa and cook for few minutes and the oats dosa is ready .....  in minutes.  

Now let us see the step by step method of preparing oats dosa....

Ingredients required ( 1 cup = 250 ml )

Here is a list of ingredients required to prepare oats dosa  which can make  8 to 10 dosas,

• 1/2 cup quick cooking oats
• 1/4 cup rava / sooji / cream of wheat / semoline
• 1/2 cup fresh curd / yogurt
• 1/2 cup rice flour
• Finely chopped onions - 1/4 cup
• Green chillies and finely chopped ginger  -  1 table spoon each
• Curry leaves - 7 to 8 chopped finely
• Coriander leaves finely chopped - 1.5 table spoon
• Cumin seeds - 1/2 table spoon
• Crushed black pepper - 1/4 table spoon
• Optionally grated coconut -  1 to 2 table spoons
• Water and salt as per  requirement
• Oil for preparing the dosa

Steps for preparing oats dosa...

Here is a step by step method for preparing OATS DOSA...

• First you need to grind the oats in a mixer to a fine powder.  Take this flour in a bowl.
• Now add the rice flour and rava / sooji / cream of wheat / semoline
• Then add the fresh curd.  Sour curd can also be added.  But if you are adding sour curd, then it should be only 1/4 cup instead of 1/2 cup.  
• Now add 1 cup of water, stir and mix to get smooth consistent without any lumps
• Add finely chopped onions, ginger, green chillies, chopped coriander leaves and curry leaves
• Once again stir well and then add 1/2 tsp cumin seeds, 1/4 tsp black pepper, and salt as required.
• Grated coconut can also be added
• Stir well and keep aside for 10 minutes.
• Check for consistency and add more water as required.  The consistency should be thin and flowing like a rava dosa batter
• Heat a non stick pan or a cast iron pan on a medium flame.  Drizzle 1/2 tsp of oil and spread the batter with the spoon.  If you  are using a cast iron pan, then before adding oil, sprinkle some water to check the temperature of the pan.  If water drops sizzle and evaporate, then pan is ready to make dosas.  Avoid this method for non stick pan as adding water to non stick pan will affect the non stick coating
• Stir the batter in the pan and take a ladle full of batter and pour it from the circumference to the center.  Do not spread the batter with the back of the ladle like the way we do for regular dosas. Fill the small gaps and holes with extra batter and cook the dosa.
• Once it becomes crisp and golden, flip and cook the other side
• Once this side is cooked, flip again to the other side and cook
• Fold the dosa on the tawa and remove it
• Serve the dosa hot in a plate.
• If you are not able to serve hot, then cover the dosas with a lid and proceed to cook other oats dosas in a similar way.  The crisp texture changes if you serve the dosa warm or at room temperature.  Even then they taste good.
• These dosas can be served with coconut chutney, sambhar or idli-dosa podi ( powder