Wednesday, April 9, 2014

Instant Oat Bran Dosai ~ Savory Indian Oat Crepes ~ With Stepwise pictures

Oat bran as I mentioned in this post is the outermost  edible layer of the oat grain. Just like oatmeal, oat bran too has a lot of health benefits.  Check out this post for more information about the health benefits of oat bran.  I have begun to use oat bran a bit more these days in my kitchen. The last two oat bran recipes that  I  posted in this space were this oat bran muffin and this carrot muffins. I have also begun to use oat bran in more savory recipes like rotis (Indian flat bread) and dosas.

This instant dosa is one of the dosa types that I make with oat bran. This is a super quick and easy version that hardly takes any time to put together. These kinds of instant dosas are my favorite for weekend breakfasts, it is one of the easiest ways to make something quick, tasty, healthy and guilt free:) It works just as well for a quick dinner or just as a snack as well.

Click here for a printable view of this recipe

Ingredients and Method to make Instant Oat Bran Dosai
1 cup oat bran
1 cup whole wheat flour (atta/ godumai maavu)
3/4 cup rice flour (chawal ka atta/ arisi maavu)
salt to taste (namak/uppu)
1/2 tsp red chili powder (lal mirch/ molaga podi) (or to taste)
1/4 tsp turmeric powder (haldi/ manjal podi) (optional)
pinch of asafoetida powder (hing/ perungayam)
approx 2 and 3/4 cup of water

little sesame oil (til ka tel/nalla ennai) to shallow fry the dosa

In a large bowl, add oat bran, rice flour and whole wheat flour and mix well. Add all the spices and salt to taste and mix again.

Add water as needed to make a batter, this should not be too thin and runny nor too thick. The batter should be of pouring consistency. I needed about 2 and 3/4 cups of water for this quantity of flour. Keep the batter closed and allow it to "sit" for about 30 minutes at least.

Heat a heavy pan/ griddle/ tawa and pour a little batter in the center and quickly make a thin circle. Pour a few drops of oil around the circumference of the dosai. When the lower side becomes golden flip over and cook the other side until it gets small brownish spots. Remove from heat.

Serve hot with chutney of choice/ sambar of choice and some molaga powder (spice powder).

Refrigerate the balance of the batter if any and use within 2 to 3 days.

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