About

Oats Neer Dosa

-

 I keep experimenting with oats everytime. Here is what I have came up with, Oats Neer dosa. It turned out to be super soft neer dosas. Tastier than normal neer dosa.  

Normally we prepare neer dosa using rice and fresh grated coconut.

I have skipped coconut in this recipe.







Step by step method :

Wash and soak rice and oats together with sufficient water for 2-3 hrs.Drain the water and grind to a smooth batter adding enough water.Transfer it to a vessel and add salt. Add more water to make the batter thin and flowy.

                      

Heat a pan (I used cast iron dosa pan), spread little oil over the pan with a small piece of  cotton cloth or tissue.

Stir the batter and take a ladle full of it. Pour the batter moving outwards to inside and fill in the gaps with some more batter. Cover the lid and cook Neer dosa till done. (Don't brown or flip it).

Make a triangular fold on pan and remove it on a plate. In the same way, continue with the remaining batter.

Serve hot with Spicy ginger chutney :D

Recipe Card :

Print

Oats Neer Dosa

Yield: 10 - 15 dosas
Author: Namitha Shenoy
Prep time: 2 hourCook time: 1 MTotal time: 2 H & 1 M
A thin, soft and lacy crepes using oats and little rice.

Ingredients:

  • Oats – 1½ cups (I used Saffola oats)
  • Regular rice or Dosa Rice – 1 cup
  • Water - as required
  • Salt to taste
  • Oil for making dosas

Instructions:

  1. Wash and soak rice and oats together with sufficient water for 2-3 hrs.
  2. Drain the water and grind to a smooth batter adding enough water.
  3. Transfer it to a vessel and add salt. Add more water to make the batter thin and watery.
  4. Heat a pan (I used cast iron dosa pan), spread little oil over the pan with a small piece of cotton cloth or tissue.
  5. Stir the batter and take a ladle full of it. Pour the batter moving outwards to inside and fill in the gaps with some more batter. Cover the lid and cook Neer dosa till done. (Don't brown or flip it).
  6. Make a triangular fold on pan and remove it on a plate. In the same way, continue with the remaining batter
Did you make this recipe?
Tag @namiscookbook on instagram and hashtag it #namiscookbook
Created using The Recipes Generator

Comments

Post a Comment

Popular Posts

Chicken Uruval

-
Image
Chicken Uruval or Urval is a famous and delicious Mangalorean dish. It is very simple to prepare, yet very rich in taste. It is a spicy, tangy and very flavorful dish mostly served as an appetizer. This dish has very less ingredients. The main taste of this dish is from the masala paste prepared using red chillies, cashewnuts and few whole spices. Paste should be fried properly in butter. I just marinated the chicken and cooked with the paste. But in restaurants they deep fry the chicken pieces. Let’s go to the recipe : Recipe Video : Recipe Card : Print Chicken Uruval Yield: 3-4 servings Author: Namitha Shenoy Prep time: 5 Min Cook time: 30 Min inactive time: 1 Hour Total time: 1 H & 35 M A spicy, tangy and rich appetizer, where chicken is fried in dry red chillies, cashewnuts and few whole spices paste, Ingredients: For Marination : Chicken (with bones )- 750 gms Turmeric Powder - ½ tsp Salt - 1 tsp Vinegar - 1 Tbsp For masala paste : Dry red chillies (Kashmiri) - 10 to 12 Cashe...
Read more

Green peas skin soup

-
Image
 Green peas skin soup, is a unique soup recipe prepared using the skin of green pea pods. It tastes absolutely delicious and has many health benefits. This soup is bit sweet and will be loved by kids. Elders can add Pepper according to their taste. After trying this recipe you will never throw the green pea skin. So Do give it a try this winter.  In this recipe, I have cooked the green pea skin and fresh Green peas with onion and milk. And seasoned with just Salt and crushed Pepper. Recipe video : Recipe card : Print Green peas skin soup Yield: 3 - 4 servings Author: Namitha Shenoy Prep time: 5 Min Cook time: 15 Min Total time: 20 Min A unique and delicious soup prepared using green peas skin. Ingredients Green peas skin - 2 cups Fresh Green peas - 3 tbsp  Onion(chopped) - 1 large  Butter - 1 tbsp  Milk - 1 cup  Rock salt - 1 tsp  Crushed Pepper - 1 tsp  Fresh cream for garnishing  Instructions Remove the stem and wash the green peas skin pro...
Read more

Jackfruit chips

-
Image
 Jackfruit chips, Gharen kharo as we call in Konkani is one of my favorite snack of all time. It's prepared using half ripe jackfruit. Choosing the jackfruit for this recipe is very important to get the perfect chips. Jackfruit bulb/flesh should be thick and stiff. Remove the seed. Then cut into even pieces lengthwise and deep fry in coconut oil.  Luckily we were able to find the Jackfruit in the market. So without second thought bought it and prepared chips out of it. It's simple but u need Lot of patience to fry perfectly. Recipe Video : Recipe Card : Print Jackfruit chips Yield: 2kg chips Author: Namitha Shenoy Prep time: 30 Min Cook time: 12 Min Total time: 42 Min Half ripe jackfruit cut into thin Wedges and deep fried Ingredients Jackfruit (half ripe) - 3 cups Salt - 2 tbsp  Water - 1 cup  Coconut oil for frying (u can use any oil of ur choice)  Instructions Remove the flesh/bulb from the jackfruit, deseed and cut into thin Wedges. Dissolve 2 tbsp of salt i...
Read more