Grind the oats to make oat flour

Ensure the oats are finely powdered

Mix the oats, rice flour, semolina, curd and some water together in a bowl with water to make a thick batter.

Whisk well. Ensure there are no lumps

Add all the other ingredients and water and mix well

Make a thin batter which is the consistency of milk

Let the batter rest for 20 minutes. This helps soak the oat flour and sooji/semolina and swells it up

Heat a dosa tava/non stick skillet. Mix the batter and pour it with a ladle from the inside out. As the batter is poured, it should immediately start forming little bubbles. Fill any gaps with a little more batter. You'll see small holes forming in the dosa which is perfect.

Sprinkle oil or ghee around the periphery and the middle of the dosa

Cook the dosa on a medium flame for 2-3 minutes till you see the edges browning and start to separate from the pan.

Gently use a spatula to loosen the dosa from the base and flip it. Cook it for a minute or two on the other side and remove from the pan.

Fold and serve hot!