Oats And Coconut Dosa Recipe
A vegetarian South Indian Recipes recipe with whole wheat flour, rice flour, oats flour. Ready in 25 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
10 steps- 1
To begin making the Oats and Coconut Dosa recipe, combine all the ingredients except the oil into a large bowl
oats flour(1/2 cup)fresh coconut - grated(1/4 cup)sunflower oil - for making dosa - 2
Add water a little at a time (about 2 cups) to make a lump free batter
- 3
The batter should be of pouring consistency and not very thick
- 4
It should be similar to the regular dosa batter or a pancake batter
sunflower oil - for making dosa - 5
Heat a skillet on high heat; Pour a ladleful of batter and spread the batter inside out to form a think dosa
sunflower oil - for making dosa - 6
Drizzle some oil in and around the sides and cook the oat and coconut dosa until it is steamed from all sides
fresh coconut - grated(1/4 cup)sunflower oil - for making dosa - 7
Cook the dosa on both sides, until you noticed it has browned a little and has lightly crispy edges
sunflower oil - for making dosa - 8
To make it extra crispy, cook the dosa on a medium heat and preferably on an iron skillet
sunflower oil - for making dosa - 9
Iron skillets maintain heat and brings out a perfect texture to the dosa
sunflower oil - for making dosa - 10
Serve the Oats and Coconut Dosa recipe with Idli Milagai Podi and Coconut Chutney for a quick weekday breakfast
oats flour(1/2 cup)fresh coconut - grated(1/4 cup)sunflower oil - for making dosa
Rate this recipe
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Oats And Coconut Dosa Recipe
A vegetarian South Indian Recipes recipe with whole wheat flour, rice flour, oats flour. Ready in 25 min, serves 4.
Curated byAditi Iyer🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
10 steps- 1
To begin making the Oats and Coconut Dosa recipe, combine all the ingredients except the oil into a large bowl
oats flour(1/2 cup)fresh coconut - grated(1/4 cup)sunflower oil - for making dosa - 2
Add water a little at a time (about 2 cups) to make a lump free batter
- 3
The batter should be of pouring consistency and not very thick
- 4
It should be similar to the regular dosa batter or a pancake batter
sunflower oil - for making dosa - 5
Heat a skillet on high heat; Pour a ladleful of batter and spread the batter inside out to form a think dosa
sunflower oil - for making dosa - 6
Drizzle some oil in and around the sides and cook the oat and coconut dosa until it is steamed from all sides
fresh coconut - grated(1/4 cup)sunflower oil - for making dosa - 7
Cook the dosa on both sides, until you noticed it has browned a little and has lightly crispy edges
sunflower oil - for making dosa - 8
To make it extra crispy, cook the dosa on a medium heat and preferably on an iron skillet
sunflower oil - for making dosa - 9
Iron skillets maintain heat and brings out a perfect texture to the dosa
sunflower oil - for making dosa - 10
Serve the Oats and Coconut Dosa recipe with Idli Milagai Podi and Coconut Chutney for a quick weekday breakfast
oats flour(1/2 cup)fresh coconut - grated(1/4 cup)sunflower oil - for making dosa
Rate this recipe
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