It is a no rice urad dal Dosa. I have used Steel cut oats or broken Oats instead of rice and avoided rice fully in this batter. These oats are considered as cut pieces of original grain. It is healthy compared to quick cooking oats. It takes much longer time to cook but when it is soaked and ground, almost tastes like rice and you can’t figure out the difference. This is Gluten free, high in fibre, protein and iron. It is low in glycaemic index.
I have bought Kosh broken oats to try out my experiment and it is whole oat grains cut into smaller pieces. It looks like broken wheat. When it is cooked, tastes like our broken wheat with outer thick skin with nutty taste. Loaded with insoluble fibre which helps in our gut health as well. Because of its low glycaemic property, it is a very good option for diabetic people and its fibre level will help to keep them full for longer hours.
I have used my regular plain Dosa batter recipe. I simply avoided rice and added broken oats.
Steel cut Oats – 2 cups
Urad dal – ½ cup
Methi – 1 tea spoon
Chana dal – 2 table spoons
Poha – 1 fist full (optional)
-Wash oats, urad dal, methi, chana dal twice and soak this with poha (if you are using) for 3 to 4 hours.
-Grind this soaked ingredient by adding soaked water little by little with added salt.
-Ferment this batter over night or 8 to 10 hours according to the climatic condition.
-When it is ready, mix nicely, adjust the consistency of the batter and start making dosas by heating iron griddle.
-Take one ladle spoon of batter, spread into thin Dosa, pour oil or ghee and roast on one side, then flip and cook the other side, remove and serve with chutney or sambar.