While browsing I happened upon this yummy recipe for oats idli at http://www.sailusfood.com/2012/08/22/instant-oats-idli-recipe/ . After attempting it last weekend for breakfast, the remarks from the family were encouraging.... So much so that I was motivated to experiment. This is my modification to make pancakes (or dosa or cheela). I changed the ratio in the original recipe to increase the amount of oats.
Oats - 11/2 cups
Semolina - 1/3 cup
Onion - 1 chopped finely
Carrot - 1 grated
Turmeric powder - 1/4 tsp
Salt as per your taste
Yogurt - 1 cup or
Buttermilk - 2 cups
Mustard seeds - 1tsp
Udad dal (split black gram dal) - 1 1/2 tbsp
Green chilly paste - 1/2 packed tsp or 2 chillies finely chopped
Curry leaves - 7-8 leaves
Coriander leaves or Dried Fenugreek leaves - 2 tbsp, finely chopped
Oil - 1 1/2 teaspoon
- Dry roast oats in a pan till light brown. This removes the stickiness.
- Grind into a powder.
- In a deep non-stick pan, heat 1 tsp oil. Add mustard seeds till they start spluttering then add udad dal.
- When the dal turns red, add the curry leaves and green chilli paste, tumeric powder and onions.
- Add the grated carrot and saute for 2 min.
- Add semolina and saute further for 4 min.
- Add the coriander leaves and turn off the heat (if using fenugreek leaves, crush them between your hands before adding).
- Cool the mixture and pour in a mixing bowl and add the powdered oats with salt and yogurt. Whisk it while adding water gradually till the consistency is thin enough (like pancake or dosa batter)
- Put a few drops of oil on a non-stick pan. Use medium heat. Pour about 1/2 cup batter. It should spread by itself. Cover with a lid and lower the flame a bit. After about 3 min, remove lid and flip the pancake. Cook for about 3-4 min. Both sides should be slightly browned and a little crispy.