Follow these steps for perfect results
Oatmeal
Wheat Flour
Semolina
Yogurt
Water
Green Chillies
finely chopped
Cumin Powder
Black Pepper
crushed
Coriander
chopped
Oil
Salt
In a large bowl, combine oatmeal, wheat flour, semolina, yogurt, water, chopped green chilies, cumin powder, crushed black pepper, chopped coriander, oil, and salt.
Mix well and let the mixture rest for 10 minutes.
After 10 minutes, mix well again and adjust the consistency with water if needed to achieve a pourable batter.
Heat a griddle or tawa over medium heat.
Grease the griddle with oil.
Pour a ladleful of dosa batter onto the hot griddle and spread it evenly in a circular motion to form a thin crepe.
Drizzle oil around the edges of the dosa.
Cook the dosa on medium heat until the bottom is golden brown and crisp.
Flip the dosa carefully and cook the other side until it is also golden brown.
Serve hot with coconut chutney and filter coffee.
Expert advice for the best results
Add grated carrots or cabbage to the batter for added nutrition.
Soak the oatmeal in water for 15 minutes before grinding it for a smoother dosa.
Use a well-seasoned griddle to prevent the dosa from sticking.
Everything you need to know before you start
15 mins
Batter can be prepared 1 day ahead
Serve hot on a plate garnished with coriander leaves.
Serve with coconut chutney, sambar, and filter coffee.
Traditional South Indian accompaniment
Discover the story behind this recipe
A staple breakfast dish in South Indian cuisine.
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