Can dosa batter be fortified with oats and still ferment well?

Question

Can your dosa batter be fortified with oats and still ferment well? Find out how to add extra nutrition to your batter without affecting the texture.

Answer 1

Yes, dosa batter can be fortified with oats and still ferment well, but the proportion of oats needs to be carefully controlled to avoid affecting the fermentation process and the final texture.

Detailed Explanation:

Adding oats to dosa batter can increase its nutritional value, particularly its fiber content. However, oats don't contain the same types of carbohydrates that are readily fermented by the bacteria and yeast responsible for the fermentation process in traditional dosa batter (which primarily relies on rice and lentils). Therefore, the key is to maintain a balance.

Here's a step-by-step guide to fortifying dosa batter with oats while ensuring proper fermentation:

1. Oat Preparation: Use rolled oats or quick-cooking oats. Lightly roast the oats to enhance their flavor and reduce any potential sliminess.
2. Grinding: Grind the roasted oats into a fine powder. This ensures they blend well with the rice and lentils.
3. Proportion: Start with a small proportion of oat flour, such as 1/4 cup of oat flour for every 1 cup of rice and 1/4 cup of urad dal (black lentils). You can adjust this ratio based on your preference and the fermentation results.
4. Mixing: Soak the rice and lentils as usual. Grind them together with the oat flour. Add water as needed to achieve a smooth batter consistency.
5. Fermentation: Allow the batter to ferment in a warm place for 8-12 hours, or until it has doubled in volume. The fermentation time may vary depending on the temperature and humidity.
6. Consistency Check: After fermentation, check the consistency of the batter. If it's too thick, add a little water to adjust.

Pro Tip:

To enhance fermentation when using oats, consider adding a small amount of fenugreek seeds (methi) to the batter. Fenugreek seeds are known to aid in fermentation and can also improve the flavor and texture of the dosa. Soak a teaspoon of fenugreek seeds along with the rice and lentils before grinding.