Gluten free Oats dosa:

This is one dosa which comes to my rescue,if I have run out of the regular idli-dosa batter. One huge point in its favor is that the batter does does not need to be fermented.

This dosa is made from a gluten free whole grain, OATS and is a good source of carbs and fiber. Oats also have a considerable protein content as well.

Let's proceed to the recipe:

Ingredients:

Organic Gluten free Oats- 2 cups (I used the Bob's Red Mill Brand)
Urad dal-1/2 cup
Salt
Oil for the dosas

Preparation:

Rinse the oats and urad dal under running water and soak them for a period of 2 hours. Longer soaking time is not required. Oats have a tendency to get pretty slimy once soaked. So, before grinding, rinse the oats again. This will reduce the sliminess of the oats. Grind both the ingredients in a mixer to a smooth batter. Add salt and set aside for a while.

Heat the tava (I use a cast iron tava). Grease it with oil. Seasoning the tava with oil helps to prevent the dosa from sticking to the tava.

Take a ladle full of batter and spread it over the hot tava in a circular motion. Drizzle a tsp of oil/melted butter over the edge of the dosa. Once the dosa appears cooked(the edge of the dosa will appear to slightly lift), flip the dosa to the other side and cook until done.

Transfer the dosa to a serving plate and enjoy hot oats dosa with your choice of chutney/sambar.

Notes:

1. Rinsing the soaked oats prior to grinding is important to reduce the sliminess.
2. If not eaten warm, oats dosa tend to get pretty rubbery.