Oats paneer veg dosa is a protein and fiber-rich breakfast or dinner option, perfect for weight management.

We can make this dosa instantly without any fermentation.

I have added beetroot juice for an even healthier twist. This gluten-free dosa can be made in just 30 minutes. Let us see how to make this.

Preparation time approx. 30 to 40 minutes.

Ingredients:

For Batter:
• 1 cup rolled oats 

. 1/2 cup suji (rawa)

• 1/2 cup beetroot juice

• 6 red chillies

• A small piece of ginger

• 1/2 tsp asafoetida (hing)

• Salt to taste. Water as needed

For Topping:

• 1/2 to 1 cup grated paneer

• Sliced tomatoes

1/4 cup chopped onion

1/4 cup chopped coriander leaves

2 tbsp white til (sesame seeds)

Oil / ghee

Method:

1. Dry roast oats for 3 minutes. Grind with suji, ginger, chillies, hing, salt and beetroot juice to a dosa-like batter.

2. Rest batter for 15 minutes. Add water to get pouring consistency.

3. Heat tawa, spread a ladle full of batter.

4.  Arrange tomato slices and onions. Sprinkle grated paneer and coriander leaves.  Sprinkle little white til above.

5. Drizzle little oil/ghee, cover with lid. Cook one side, flip if you like, and serve hot.

Options:

Use any veggies of your choice

If you omit beetroot juice, use plain water + little curd while grinding

Carrot juice works great too

Can be served after cooking just one side, or cooked on both sides