Crispy Oats Dosa (Savory Oat and Rice Crepes)
Thin, lacy oats dosas made from ground oats, rice flour, and semolina with cumin, ginger, and herbs. Crisp at the edges and gentle enough to share with little ones.
Ingredients
Contains optional added salt for older eaters. Skip it for babies under 12 months.
- 120 ml oats, ground to a fine powder8.12 tbsp oats, ground to a fine powder
- 60 ml rice flour4.06 tbsp rice flour
- 60 ml semolina4.06 tbsp semolina
- 2.5 ml cumin seed0.51 tsp cumin seed
- 30 ml onion, finely chopped2.03 tbsp onion, finely chopped
- 10 each curry leaf, finely chopped
- 5 g ginger, grated0.18 oz ginger, grated
- 30 ml coriander, chopped2.03 tbsp coriander, chopped
- curd (optional)
- 300 ml water1.27 cup water
- 30 ml oil, for cooking2.03 tbsp oil, for cooking
- salt (to taste), for older eaters and adults
Steps
Make the Batter
- Add the oats to a grinder jar and blend them into a fine, even powder.
- Tip the oat powder into a bowl with the rice flour, semolina, cumin seeds, curry leaves, grated ginger, onion, and coriander.
- Stir in the curd if using, then pour in the water and mix into a thin, free-flowing batter with no lumps.
- Let the batter rest for 10 to 15 minutes, then stir in a little more water if it has thickened too much.
Cook the Dosas
- Heat a non-stick or seasoned cast iron griddle over medium heat until a drop of batter sizzles on contact.
- Stir the batter well, since the solids settle, then pour it from the edges inward to fill the pan. Do not spread it.
- Drizzle about 1 teaspoon of oil around the edges and over the top of the dosa.
- Cook over medium heat until the base turns golden and the edges lift from the pan, about 2 to 3 minutes.
- Flip and cook the other side for about 1 minute until crisp and golden, then move it to a plate.
- Stir the batter again before each dosa and repeat. For older eaters and adults, add a pinch of salt to the batter to taste.
Nutrition
- Calories
- 134
- Protein
- 4g
- Fat
- 1g
- Carbs
- 25g
Tips by age
Make the dosa a little thicker and softer rather than crisp, and tear it into small, easy-to-pick pieces. Skip the salt and serve with a mild, smooth chutney or plain yogurt.
Choking safety: Whole cumin seeds and crisp shards can be awkward; keep the dosa soft and break it into small flat pieces.
Serve soft to lightly crisp and tear into bite-size strips. Keep salt out for this age and offer a mild chutney for dipping.
Choking safety: Break crisp edges into smaller flat pieces so they are easy to chew.
Serve as written, torn or cut into strips your child can pick up easily. A small dab of chutney makes it fun to dip.
Serve as written, rolled or folded into strips for easy holding. Add a light pinch of salt to the batter to taste if you like.
Serve as written, crisp and golden, with chutney on the side. Season the batter with salt to taste for this age.
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