Crispy and thin Oats Rawa Dosai combines oats, semolina/rawa, rice flour and spices. Oats Rawa Dosai needs less preparation when compared to the conventional dosai. Making Rawa dosai is an art and it needs practice. In recent times I have been trying to use oats in our menu in all possible ways, Oats Rawa Dosai is one such attempt. Oats have a gluey texture and adding Oats did not yeild the much desired net like structure to the Rawa Dosai but it is definitely worth the try.
List of ingredients:
- 1 cup Oats
- 1 cup semolina/rawa
- 1 cup rice flour
- 2 green chillies
- 1 teaspoon cumin seeds
- 1 teaspoon pepper
- few finely chopped curry leaves
- finely chopped coriander leaves
- Combine Oats, semolina/rawa, rice flour and green chillies in a mixer. Dry grind for about 2 minutes or until the oats are powdered to a coarse consistency.
Serve hot for Breakfast or dinner with chutney or sambar.
Tips For Crisp rawa Dosai:
- Making Rawa Dosai is an art and it needs practice. I usually prepare the batter at least half an hour before for all the flours to soak in the water.
- The batter should not be thick but of a pouring watery consistency ie it should spread easily on the tawa and not stick to it or form a lump as you pour on the tawa.
- Reduce heat while you pour and increase when it is getting cooked.
- I used a cast iron tawa and I believe it to be apt for Rawa dosais in particular. They are shallow in the middle and this makes it easier for the batter to flow towards the middle while pouring on the edges.
- Rawa Dosais are cooked only on one side. I don’t usually flip the dosais but it is optional.