Thursday, August 18, 2011

Oats Vermicelli dosa


1.5 cups dry roasted oats
1 cup roasted vermicelli
2 tbsp rice flour
2 cups thick curds beaten
Salt to taste
1 small onion finely chopped
1/2 tsp ginger paste
1 green chilli finely chopped
Few curry leaves
Finely chopped coriander leaves
Oil as required
Optional : Finely chopped cabbage, carrot
Mix all the ingredients except oil and add around 1/2 cup of water. Let it stay for about 15 minutes. If required add more water, but the batter should not watery.

Heat tava and pour a ladle full of batter and spread slightly to make a dosa. Sprinkle few drops of oil in the sides and allow it to cook. When it browns on the lower side, slowly flip and cook on other side as well till brown spots appear.
Serve hot with chutney/sambar of your choice.
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