Mix the powdered oats, rava, salt, pepper and whole-wheat flour. Whisk.
Add chopped onions, beans, carrots, chillies, curry leaves and water to form a thin, pan cake like, batter. Rest the batter for 5 minutes.
Pour a ladle of the batter on a hot skillet in an 'O' shape. The batter will flow towards the centre. Add a bit of batter if gaps form. Since the batter is thin, you cannot spread it the way we usually make dosas. Add oil around the dosa and flip and cook the other side.
Serve with chutney.
Recipe courtesy: My Kitchen Trials
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.