Grind oats to a fine powder using the chutney jar of mixie or a food processor. Set aside.
In a large mixing bowl, combine ground oats, semolina, rice flour, curd and a cup of water to make a smooth paste. Add cumin seeds, onion, ginger, green chillies, curry leaves, coriander leaves, salt and another 1 ½ cups water and mix well. Use only 2 ½ cups of water total initially. Add the remaining half cup if necessary while adjusting the consistency.
Ensure there are no lumps and the batter is well mixed. The batter should be loose and watery. It should resemble a runny consistency. Set aside for 20 minutes.
Heat a tawa or non-stick pan over medium heat. Drizzle half a teaspoon of oil or ghee, spread it around and wipe off the excess with a paper towel or kitchen cloth.
Check the consistency of the batter before pouring. Use a deep ladle and mix the batter well every time before making a dosa. Once the tawa is hot enough, pour the batter starting from the periphery and then moving in. Do not spread the batter, just pour more to fill any gaps.
Cook on medium flame for 2-3 minutes. Drizzle oil or ghee on the sides and the gaps. When the dosa is cooked enough, the edges will leave the pan easily and it will start to look golden brown. At this point flip the dosa and cook for another minute. Flip it back, fold and serve hot. Repeat with the remaining batter. Serve with your choice of chutney or sambar.
Grind oats to a fine powder. This will determine the consistency of your batter as well. Ensure there are no chunks of oats as it will not roast properly when on the tawa.
I've used semolina - which is called sooji rava. It's a fine small granule rava. This type works best for this recipe.
Adjust the spice levels by increasing or decreasing the amount of green chillies. If you like the flavour, you can also increase the amount of coriander leaves, curry leaves, ginger and/or onions. Remember to keep them fine chopped, appropriate to the consistency of the batter.
Do not skip curd or yogurt. This not only impacts the consistency but also gives it the sour fermented taste.
I used 3 cups of water. Start with 2 ½ cups and adjust accordingly.
Ensure the tawa is hot before pouring the batter onto it. This is important to for the dosa to be crispy.