Oats – 1 cup
Rice Flour – ¼ cup
Semolina – ¼ cup
Cumin seeds – 1 teaspoon
Onion medium – 1, chopped fine + another for brushing the pan
Whole Pepper crushed coarse- ½ teaspoon
Green chilly -1-chopped fine
Salt to taste
Enough water to make a runny batter
Oil for frying and sautéing the onion
Heat a non-stick pan and dry roast the Oats till it turns slightly light brown. Cool and powder it in a dry-grinder. In a pan add a little oil and sauté the onion and green chilly and keep aside. Take a bowl and add the powdered oats, rice flour, semolina, cumin seeds, sautéed onion & green chilly, crushed pepper and salt to taste. Add enough water to make a runny batter.
Take a little oil in a bowl and keep aside. Take one onion and peel it and cut it flat at the base – so that it can stand upright. Take a fork and prick it. Soak the onion in the oil..this will be used as your brush to smear the pan with oil.
Heat a non-stick pan and smear it with oil with the onion-brush so that it is coated with a thin film of oil. Take a ladle of batter and splash it on the hot pan. It will be holey here and there…not to worry..just fill in the larger holes and shake the pan from side to side, so that it forms a round pancake/dosa. Cover and let it fry till crisp and when the edges start to loosen, remove and serve hot with coconut chutney and sambar.