I prefer soaking my oats (be it for oatmeal or for recipes such as these) overnight in an acidic medium. Its optional, but is better for digestion and soaking increases the resistant starch. Ditto for brown rice and legumes. If using regular brown rice and urad dal, I would suggest soaking them overnight. Opt for whole black urad dal. It provides more nutrition than its skinned counterpart.
Next day, I wash the oats well in cold water.
These carrots were fresh from the farm. Since they are on the smaller end, I used 4 instead of 2. Scrub them well to remove any dirt. I do not peel since it contains nutrition as well. But if they are not organic and not that young, I would recommend peeling. Give them a coarse chop.
Add them along with oats, rice and sprouted dal. Since I am using germinated brown rice, I did not soak them overnight. I simply let it dehydrate a bit in water for 15-20 minutes and used them here. I added the sprouted dal directly. If you went the soaking route, simply rinse them in cold water and proceed with this step.
Add salt, chillies, asafoetida and curry leaves.
Blend to a smooth paste adding enough water to make into a thick yet flowy consistency. Similar to a thick buttermilk.
These do not need fermentation unlike the traditional dosa
and can be used right away.
Heat a cast iron skillet (recommended - but can use non stick). When hot, lower the flame and add a ladle of batter.
Spread it either like a pancake or a crepe. Thinner ones make for crispy crepes while thicker would make for a softer, pillowy ones. Increase the heat to med-high.
Drizzle a little oil around the crepe and let it cook until browned about 2-3 minutes.
Turn and cook for another 2-3 minutes. Fold and serve. Repeat for rest of the batter. Just make sure to lower the flame every time you are ladling the batter and then increase heat to avoid sticking. If the skillet gets too hot, sprinkle some water and wipe it away with a paper towel before making another dosa.