Step-by-Step Instructions

1. 1.Combine Dry Ingredients and Vegetables

   In a large mixing bowl, add 1 cup of white oats, 1 small chopped onion, 1/4 cup grated carrot, 2 tbsp chopped tomato, 2 tbsp chopped capsicum, 1 tsp chopped ginger, 1-2 chopped green chilies, a few curry leaves (optional), and 2 tbsp coriander leaves. Then add 3 tbsp suji (semolina), 3 tbsp gram flour (besan), a pinch of turmeric, 1 tsp chili powder, 1 tsp cumin powder, and 1 tsp chat masala.

2. 2.Mix and Form Thick Batter

   Mix all the dry ingredients and vegetables thoroughly. Gradually add water, little by little, while mixing to form a thick consistency batter. Ensure there are no lumps and all ingredients are well combined.

3. 3.Adjust Consistency and Season

   Add more water to achieve a slightly thinner, pourable consistency for the dosa batter. Add salt to taste and mix well until fully incorporated.

4. 4.Rest the Batter

   Cover the bowl with the batter and let it rest aside for 10 minutes. This allows the oats and semolina to soak and soften.

5. 5.Prepare Griddle

   After 10 minutes, check the batter consistency. If it has thickened too much, add a little more water to reach the right pouring consistency. Heat a dosa griddle or a non-stick pan on medium heat. Once slightly hot, add a few drops of oil and spread it evenly with a brush.

6. 6.Cook the Dosa (First Side)

   Take a ladle full of batter and pour it in the center of the hot griddle. Gently spread it outwards in a circular motion to form a dosa. Cover the griddle with a lid and cook on medium heat for 1 minute, or until the base turns golden brown.

7. 7.Cook the Dosa (Second Side)

   Remove the lid, brush a little oil or ghee on top of the dosa. Carefully flip the dosa to the other side using a spatula and cook for another 1 minute, or until it is golden brown and cooked through.

8. 8.Serve

   Once cooked, remove the oats dosa from the pan and place it on a serving plate. Repeat the process for the remaining batter. Serve hot with your choice of chutney or curd.