Light Oil Oat Dosa Recipe

Dosa is a fermented crepe prepared from rice and black lentils (urad dal), and is especially popular in south India. This light oil oat dosa recipe has multiple health advantages, as it has low oil content and contains oats, which are a huge source of fibre. The dosa batter should have thin and flowing consistency. It should not be too runny or it too thick. Buttermilk is added as it imparts a slightly sour flavour to the dosa, which tastes good. Spices can be added according to taste. Black pepper powder can be added instead of red chilli powder or you may use both. As a variation, vegetables can be added to batter to make it more nutritious, or a vegetable filling can also be used as dosa stuffing. While heating on the non-stick pan, the pan should be greased with little oil to avoid sticking of batter and burning. Flip the dosa after one side has properly browned. The texture of this dosa is a bit different. It is soft instead of crispy, but nevertheless delicious. So care must be taken while flipping the soft dosa. Light oil oat dosa can be served with coconut, coriander or tomato chutney. This dish is perfect for a light but filling breakfast. And the addition of oats makes this dosa all the more special.

If you are looking for more healthy recipes do check Cheese Mushroom Bread, Nutritious Pan cake, Tandoori Wrap

How to prepare Light Oil Oat Dosa Recipe