Oats Idly & Dosai (Fermented)

Category: Breakfast / Tiffin  
Soaking Time: 6 Hrs   
Fermentation Time: 8 Hrs  
Cooking Time: 10 mins
 
Since Ragi Idly / Dosa recipe came out really good, I am trying to adapt that recipe for other grains too and this time I tried with oats. I was bit concerned while preparing this batter, but the result has not disappointed me:) Idly came out good but I personally like the dosai / Uthappam the most.

Oats Idly

Oats Dosai

  Ingredients:

• Oats - 2 cups (I used old-fashioned oats)
• Idly rice - 1 cup
• Urad dhal (Whole white) - 1/2 cup
• Fenugreek seeds (Vendhayam) - 2 tsp
• Salt - As per taste
• Water - As required 

Method:

1. Soak rice and fenugreek seeds together overnight or for about 4-6 hours and soak urad dhal for about 1 hour before grinding (Since fenugreek seeds take more time, I soak it with rice this time). Soak oats in enough water 30 mins before grinding
2. Grind Urad dhal in wet grinder to a smooth fluffy paste; keep aside
3. Add rice and fenugreek seeds, grind as for normal Idly batter (not too pasty)
4. Then grind oats to a smooth batter (Oats will give bit coarse texture even after grinding)
5. After grinding, mix urad dhal, rice and oats into a batter like consistency
6. Add required salt; mix well with hands and allow it to ferment for around 6-8 hrs
7. After fermentation, make idly as usual and serve with any spicy chutney 

   

   After Fermentation

8. Next day, just add little water to the batter and make it slightly thinner than the idly batter. 
9. Heat Tawa and grease it. Pour a ladle of dosa batter and spread it to a thin circle. Pour a teaspoon of oil around the corners and cook covered for few seconds. Flip it over and cook other side

   

   Oats Dosai

10. Or you can make soft uthappams
    
    
    

    

    Oats Dosai