How to make Instant Oats Dosa in Breakfast

Mix oats, semolina, rice flour, all-purpose flour in a bowl.

Also add chopped onions, green chilies, ginger, coriander leaves, cumin seeds, black peppercorns, and salt in that bowl.

Gradually add water to form a smooth, runny batter. Let it rest for some time to allow the flavors to meld.

Heat a non-stick skillet or dosa tawa on medium-high heat.

Pour a ladleful of batter onto the skillet and spread it in a circular motion to form a thin layer.

Drizzle oil around the edges and on the surface of the dosa.

Cook until the edges start to lift and turn golden brown, and the bottom becomes crispy.

Flip the dosa and cook for a minute or so until it becomes crisp on the other side as well

Transfer the crispy oats rava dosa to a plate and serve hot with chutney, sambar, or any other accompaniment of your choice.