Oats and Fenugreek Dosa - 3 ways (No picture)

Why do I blog?
I like to talk about food, show the food - agreed.
I also blog because I come up with weird and sometimes awesome recipes.
These awesome recipes can help a lot of people. At least I think so sometimes.
Two weeks back, I wanted to make some dosa batter. But, I didn't have time to soak rice and lentils for hours before grinding. So, I spent from start to finish 10 minutes to make this dosa batter. I am not fond of instant dosas for some reason. I like the taste that fermentation of the batter brings. This is based on the 'menthyada dose' or fenugreek dosa that is common in karnataka households. I then started making different variations of the same concept that I am sharing with you all today.

I have been so busy lately that I have hardly any time left in a day to take pictures and post. You might see couple of recipes without picture for another week or so here. Do you think it is boring to read the recipe without pictures? I am anxious to know. 

First version:
Ingredients:
Rolled oats - 2 cups
Rice flour - 2 cups
Salt - to taste
Fenugreek powder / Methi powder - 1 TBSP

Method:
In a blender grind the oats into fine powder. Add the methi powder and rice flour and run the blender for a minute or so. Slowly add about 2 cups of water in a steady stream to the blender with the motor turned on. Add more water if needed to bring to dosa batter consistency. Add salt, stir and let it ferment 8 hours or overnight. Remember that the batter will thicken since oats and fenugreek absorb lot of liquid. Adjust the consistency again if required by adding more water and make dosa.

Version 2:
Ingredients:
Rolled oats - 3 cups
Rice flour - 1 cup
Salt - to taste
Fenugreek powder / Methi powder - 1 TBSP

Method:
Same as mentioned in Version 1.

Version 3:
Ingredients:
Rolled oats - 2 cups
Rice flour - 1 cup
Sourdough starter - 1 cup (cast-off)
Salt - to taste
Fenugreek powder / Methi powder - 1 TBSP

Method:
Same as version 1 but after blending rice flour, oats, methi, take it out to a container and stir the sourdough starter. Let it ferment overnight.

You might say why take all this trouble just mix the rice flour, oat flour and methi powder with water. You could, but you still will have to use the food processor or blender. Fenugreek powder clumps big time.

Taste:
Version 1: Very good dosa. Could be made into thin and crisp as well as thick and spongy.

Version 2: Very good but didn't come out thin. It was more on the softer side. But I liked it since the ratio of oats was more here. Taste was awesome.

Version 3: Best of all since the yeast in the sourdough helped fermentation even more. This could also be made into thin crispy and thick and spongy dosa.

Enjoy.