Oatmeal Dosa

1. Grind oats to a fine powder.
2. Combine all the dry ingredients (except ENO rice flour, asafetida, salt, and cumin seeds) and mix well.

Note: ENO is added just before making dosa.

1. Fold in yoghurt and add water as needed to make batter of flowing consistency. Let the batter rest for about fifteen minutes.

1. Add green chilies, cilantro, cabbage, and carrots and mix thoroughly.
2. Place a cast iron tava over medium-high heat. Grease the tava lightly.
3. Test the heat by sprinkling a few drops of water on the tava; the water should sizzle right away.
4. Stir in ENO to the batter.
5. Laddle out some batter and spread evenly with the back of a spoon to form a circle of about seven inches in diameter.
6. Gently drizzle one teaspoon of oil around the pancake. 
7. Wait about 30 seconds, then flip the dosa using a flat spatula.
8. Press the dosa lightly with the spatula all around to ensure the dosa is cooked evenly.

Note: The dosa should be golden brown on both sides.

9. Trivia

Oats were one of the first cereals cultivated by humanity.