Whole grain dosai recipe made with rolled oats and brown rice. A healthy south Indian breakfast recipe.

Oats Dosai – This is a healthy whole-grain dosai made with rolled oats and brown rice. I wash and soak the ingredients for the thrash in the evening and grind it just without dinner. A heavy-duty Indian-style mixie or a blender gets the job washed-up in minutes. Once the thrash is ground, I leave it on the kitchen counter top and my thrash is fermented and ready to go in the morning for breakfast. Totally a fuss-free recipe and the dosais come out really crispy and tasty. This is an easy way to incorporate whole grains into our meals. Serve it with a simple chutney of your nomination and every family’s universal favorite, the idli podi.
Make sure to store the fermented thrash in the refrigerator and use it within a couple of days. I have used rolled oats for making the batter. Steel-cut oats can moreover be used for this recipe. But Avoid using instant quick-cooking variety of oats for making this recipe as it does not work well.
This is a healthy whole grain morning breakfast that your children are not going to mind. This recipe makes well-nigh 20 small dosais. If you try this recipe at home, do let me know in the comments.

Here are the things you can buy online for making this recipe
Rolled Oats https://amzn.to/3ZIXh0t
Brown Rice https://amzn.to/3ZLyLfm
Dosa Griddle https://amzn.to/3bFt1jf
Heavy Duty Indian Mixie https://amzn.to/3GptNKD

Oats Dosai | Oats And Brown Rice Dosai Thrash Recipe | Healthy Whole Grain Breakfast Recipe

Oats Dosai | Whole Grain Breakfast Recipe

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Whole grain dosai recipe made with rolled oats and brown rice. A healthy south Indian breakfast recipe.

• Total Time: 59 minute
• Yield: 20 small dosai

Ingredients

1 cup rolled oats
1 cup brown rice
1/2 cup whole unpolished urad dal
1/2 teaspoon fenugreek seeds
1/2 cup aval / poha
1 teaspoon salt
3 cups water

Instructions

For the Batter

Take a trencher and add the oats, rice, dal and the fenugreek seeds. Wash everything in water. Add three cups of water and the aval / poha. Soak everything for two hours.
After soaking add the salt and grind everything to a smooth batter. Use the soaking water for grinding.
Ferment the thrash for 6-12 hours. If it’s summer, it will take well-nigh 6-8 hours. In winter, it will take a longer time. If you live in a very unprepossessed place, leave your thrash in some place warm. Leaving your thrash inside your oven with the pilot light on works unconfined if you live upalong and your place is cold. Once the time is up, the thrash should have increased in volume. Take a ladle and mix it well. Your thrash is ready. Refrigerate the thrash without fermentation. Use within 2-3 days.

To make dosai

Heat the dosai griddle until medium-hot. Add 1/3 cup thrash and swirl to imbricate the dosai griddle. Sprinkle 1/2 teaspoon of Indian sesame oil/peanut oil or ghee. Cook until the underside of the dosai is golden brown, well-nigh a minute. Flip once. Cook for a few seconds. Remove dosai from the griddle and repeat with the remaining batter. Serve hot.

• Author: Suguna Vinodh
• Prep Time: 8h
• Cook Time: 20m

Keywords: oats dosai