Oat Dosa (Indian Crepe)

I love dosas which is a South Indian staple dish made from fermented rice batter and lentils. It's thin like a crepe but crispy on the outside. The fermentation  process requires time, as you need to leave the batter overnight to ferment. This recipe is quick and can be made when you feel like it as it doesn't require fermentation. The other thing i love about this particular recipe, aside from the instant factor,  is that it's oat based which gives you a bit more fiber and protein than the regular dosa.

Ingredients:
1/2 cup of quick oats (gluten free)
1/4 cup of rava suji
1/4 cup of brown rice flour
1/2 cup of no fat, organic greek yogurt or unsweetened coconut milk (vegan)
1 tsp of cumin powder
1/2 tsp of onion powder
1/2 tsp of ginger powder
1/2 tsp of salt
1/2 tsp of black pepper
1 tablespoon of extra virgin olive oil
1.5 to 2.5 cups of water (it depends on the consistency of batter and this depends on the brand of flour and oats you use)
8 sprigs of cilantro
Optional:
1/2 tsp of red chilli powder or crushed green chillies (you can add more if you like these spicy)

1) Add oats to food processor and grind until it's a broken down to a flour like consistency.

2) Add all the other ingredients and blend well.

3) Heat crepe pan or saucepan on stove and coat with some coconut oil spray.

4) Pour 1/4 cup of batter in the middle of pan and let it spread evenly. You will notice it will bubble and spread automatically once you pour it.

5) Cook bottom until it's browned and then flip.
6) Cook this side for a few minutes until nicely browned.

7) Serve with any curry inside or with cheese (my kids like this!) or you can even serve it with some spicy yogurt dip.

Makes 10 to 12 dosas:
Calories per dosa: 58, Fat: 2g, Carbs: 9g, Fiber: 1g, Protein: 2g, Sugar: 0g, Sodium: 6mg