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Gluten free oats dosa is lacy, savory, instant Indian crepe. With a chutney on the side, it is filling breakfast, after school snack and a light meal.
For this month’s recipe swap, I am paired with Sandhya. Her blog is a treasure trove of traditional Indian and International recipes. It was overwhelming to pick a recipe and clueless where to start the search. I didn’t want to take a short cut and cook a recipe that is on the top page either.
Breakfast is an important meal of the day and I normally opt for a quick, no cook breakfast. Since it is an important meal of the day, I started my search on Sandhya’s blog for breakfast recipes and lacy gluten free oats dosa caught my eye.
What is Oats Dosa?
Instant oats dosa is a gluten free India crepe similar to rice flour dosa. Oats are a good substitute for rice and, dosa came out really lacy and crisp. However, a word of caution. Though oats are gluten free, there could be some cross contamination at the process facility. People with gluten intolerance should use oats cautiously.
Oats dosa is an instant, no fermentation, easy dosa. Mix oats flour with herbs and spices, and rest of the ingredients together, rest for 15 minutes for the flavors to blend in and make the crepes. Enjoy these for breakfast, after school snack or even as a light meal during the day.
Gluten Free Instant Dosa Recipe
Gluten free oats dosa is lacy, savory, instant Indian crepe.
- ¼ cup Old Fashioned Oats powdered
- 2 tbsp Rice Flour
- 2 tbsp Cream of Rice
- ¼ - ⅓ tsp Salt
- 1 small Green Chili
- Ginger piece
- 4 curry Leaves chopped
- Cilantro chopped
- 1 - 1 ¼ cup Water
- Oil to cook dosa
- Grind old fashioned oats to powder.
- In bowl mix together oats flour, rice flour, cream of rice and salt.
- To this add green chili and ginger, either ground to paste or finely chopped. Also add curry leaves and cilantro.
- Mix everything well and make a batter using 1 cup of water. Add more water, if required. The batter should be thinner than regular dosa batter and you won’t get a lacy texture wit thick batter.
- Let the batter rest for 15 - 20 minutes.
- Heat a pan and using a piece of paper towel, rub some oil.
- When the pan is hot, pour a ladle of batter in a circular manner, starting from the outside and filling in. If the pan is not hot enough or the batter is thick, you won’t get a lacy texture.
- Drizzle some oil around the dosa and cook until the bottom is brown. Now, serve it or for a more crispier and brown color, flip the dosa and cook until it browns.
- Serve it with or without a chutney.
- But cream of rice and semolina work for this recipe. I prefer semolina over cream rice but for gluten free dosa, use cream of rice or idli rava from Indian store.
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