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Vishal P. Rao
Joined: 23 Jun 2005
Posts: 1036
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# Posted: 14 Jan 2008 07:23
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For those (I guess majority) who don't know what "Dosa" stands for, it's a South Indian crêpe. This food, high in carbohydrates and proteins, is a typical South Indian breakfast recipe. - wikipedia
Oats have numerous health benefits but not many like eating it in porridge form. You can however soak Oat Bran overnight and add it to the dosa batter the following morning. It hardly makes any difference to the taste (in fact I like it more with Oats added). Regular Oats can also be added to the batter. Soak regular Oats for 2-3 hours and add it to the batter while grinding.
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mrudula
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Joined: 24 Sep 2008
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# Posted: 24 Sep 2008 08:14
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that is a great idea Vishal.
Will try it next time for my hubby as he hates porridge
Mrudula
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Vishal P. Rao
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# Posted: 24 Sep 2008 08:32
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It really turns out great Mrudula. Now we don't like them without Oats!
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mrudula
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# Posted: 24 Sep 2008 08:43
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oh...dat good huh?
hmm
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Joined: 22 Sep 2007
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# Posted: 24 Sep 2008 08:56
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Hi Vishal,
That sound tasty and healthy. I'll have to see if the wife would like to try it out.
Thanx!
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Vishal P. Rao
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# Posted: 25 Sep 2008 00:05 · Edited by: Vishal P. Rao
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mrudula: oh...dat good huh? hmm
It makes the dosas more fluffy. But don't add too much. You may try initially with 3-4 tablespoons.
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sashawk
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Joined: 26 Sep 2008
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# Posted: 1 Oct 2008 12:29
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May I have your dosa recipe please (you may leave out the secret ingredients if it's a family heir loom of sorts)?
Sasha
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Vishal P. Rao
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# Posted: 6 Oct 2008 08:21
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Hi Sasha,
Sorry for not getting back to this. I thought of confirming the recipe with my wife before posting here and then totally forgot!
Here's a basic Oats Dosa recipe:
1 measure black gram
2 1/2 - 3 measure Dosa rice of ordinary rice
1/4 measure Oats
Soak all the three separately for 4-6 hours and then grind them together to a smooth paste. You can add little water if the batter is very thick. It should not be too thick and not too runny. Allow the batter to ferment for 6-8 hours. What we do here is grind the ingredients at about 8 pm and then allow it to ferment overnight (22-26°C). The time to ferment depends on where you are residing. Lower the temperature, longer the fermentation time required.
Once we are finished with the Dosa preparation, we keep the remaining batter in the refrigerator to prevent further fermentation and souring.
I can assure you that you would be lucky if the dosa turns out well the first time  You'll need to experiment a number of times (with consistency/fermentation time) until you get it right.
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