According to Ayurveda – Oats is heavy and sticky – a great grain for Vata pacification. Kaphas should not eat it in excess. Spices added here enhance the digestibility of the dish – cumin, asafetida. Specifically, asafetida is good for flatulence. Cumin is a digestive and warming spice. This recipe is primarily geared towards Vata pacification and is a good winter-fall dish. Kaphas can enjoy this in moderation, with generous amounts of the digestive spices.
Oats are well-known breakfast cereals. Oats are sweet, slightly bitter, warming and works positively on many body organs. They are good for heart, digestive system, reproductive system, bones and brain. Due to richness in phosphorous and silicon, they make bones, muscles and connective tissues stronger. Oats have anti-diabetic, anti-obesity, anti-depressant, anti-inflammatory, anti-viral, cardio tonic, digestive, diuretic, liver protecting, tonic, nervine and sedative properties.
- Oats (Havregryn) – 1 cup
- Semolina (Mannagryn) – 1/2 cup
- Cumin seeds – 1/2 teaspoon
- Yogurt – 1/2 cup
- Coriander leaves
- asafoetida powder (Hing) – 1/2 tsp
- 1 Green chili – finely chopped – optional
Dry roast quick cooking oats over low flame in a pan until they turn slightly crisp or for approx. 4-5 minutes. Transfer them to a plate and let them cool for 4-5 minutes. Grind them in a mixer-grinder until smooth powder texture. Transfer it to a large bowl. Add semolina, yogurt, cumin seeds, coriander leaves, green chilies (You can add chopped onion and tomato) and salt in the bowl and mix well using spoon. Add water little by little to the mixture and mix well. It should have pouring consistency. Heat non-stick skillet over medium flame. Pour a ladle of batter and spread it lightly in a circular motion, drizzle some oil around the dosa. Flip and cook other side for a minute. After the other side is cooked, remove from heat and serve hot with green chutney.