Oats Veggie Dosa (Crepe)

So I am still in Miami till tomorrow and the weather gets better every time we step out. Yesterday we did nothing till late afternoon and then when to the most bustling place in Miami, the South Beach. You can find all kinds of people here and and they swim, drink, dance and dine all day long.

We just went to the beach, caught the roaring waves for a while, had a mixed fruit yogurt and walked a long way along the Ocean Drive. We went to dine at an Indian restaurant called the Guru. The food there is overrated with more emphasis on decoration rather than taste and is pricy as well.

We returned to our hotel after that and this morning we went to the Gator Safari in Everglades area. We went on an airboat ride and caught glimpses of many alligators. There was also a small show where a man literally played with his croc pals. The birds there are not shy at all and one of them stole ice cream from my hand deceitfully. We are planning to go for a spa before doing our last adventure here, shopping :)

This dosa recipe is best eaten with tangy or spicy chutney and does not need any coconut. I have used quick cooking oats here and it can be replaced with traditional rolled oats as well. With this dosa batter, you can easily make dosas on an iron skillet or non stick Tava, as the dosas come out easily if the Tava is at the right temperature and not too hot.

Serves: 2

Preparation Time: 10 mins + 1 min per dosa

Ingredients:

• 1/2 cup oats
• 1/4 cup Rava or fine semolina
• 1/4 cup rice flour
• 1/2 onion finely chopped
• 1 green chili finely chopped
• 1 tsp cumin seeds
• 1 grated carrot
• 1 tsp oil
• 1/2 tsp mustard seeds
• 1 tsp urad dal or black gram
• A pinch of hing
• 1 tbsp chopped coriander leaves
• 3 and 1/2 cups water
• 2 tsp salt
• 1/2 tsp pepper powder

Method:

• Add oats, rava and rice flour in a microwave safe bowl and heat it for 2 mins on high.
• Coarsely grind this flour mixture in a food processor or blender in pulse mode.
• Remove it to a mixing bowl, add salt, onion, grated carrot, green chili and coriander leaves and pepper powder and mix well.
• To this dry mixture add water and give it a stir. Keep it aside from 15-20 mins.
• In a small spatula, heat oil. Once hot, add mustard and cumin seeds, let it crackle.
• Now add hing and fry for a second and then add urad dal and fry till golden brown.
• Add this tempering to the flour batter and stir again.
• On a hot flat skillet, pour this batter using a round spatula as measurement, circularly in the clockwise direction.
• Add oil on to the outer part of the dosa and roast it. Once roasted turn in over to roast the other side. Continue until the batter finishes. You can also store this batter in a refrigerator.