### TranslatedIngredients: 1/2 cup Whole Wheat Flour,1/2 cup Rice flour,1/2 cup Oats Flour,1/4 cup Fresh coconut - grated,Salt - to taste,Jaggery - jaggery to taste (optional),Sunflower Oil - for making dosa,1 Green Chilli - finely chopped,1 teaspoon Ginger - grated,5 Curry leaves - finely chopped,1/2 teaspoon Asafoetida (hing),1/2 teaspoon Whole Black Peppercorns - coarsely pounded ### PrepTimeInMins: 10 ### CookTimeInMins: 15 ### TotalTimeInMins: 25 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: South Indian Breakfast ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Oats and Coconut Dosa recipe, combine all the ingredients except the oil into a large bowl. Add water a little at a time (about 2 cups) to make a lump free batter. The batter should be of pouring consistency and not very thick. It should be similar to the regular dosa batter or a pancake batter.Heat a skillet on high heat; Pour a ladleful of batter and spread the batter inside out to form a think dosa. Drizzle some oil in and around the sides and cook the oat and coconut dosa until it is steamed from all sides.Cook the dosa on both sides, until you noticed it has browned a little and has lightly crispy edges.To make it extra crispy, cook the dosa on a medium heat and preferably on an iron skillet. Iron skillets maintain heat and brings out a perfect texture to the dosa.Serve the Oats and Coconut Dosa recipe with Idli Milagai Podi and Coconut Chutney for a quick weekday breakfast
