grind 1/2 cup quick cooking oats in a mixer or grinder to a fine flour. take this flour in a mixing bowl.

then add 1/4 cup rice flour and 1/4 cup rava

add 1/2 cup fresh curd.

add 1 cup water. stir and mix to a smooth consistency without any lumps.

add 1/4 cup finely chopped onion, 1 tsp finely chopped ginger, 1 tsp finely chopped green chilies, 1 tbsp chopped coriander leaves and 7 to 8 curry leaves, finely chopped.

stir very well again and then add 1/2 tsp cumin seeds, 1/4 tsp black pepper, crushed in a mortar-pestle and salt as required. you can also add 1 to 2 tbsp grated coconut.

stir again and keep aside for 10 minutes.

then check the consistency and add 1/4 cup water. add water as required.

the consistency should be thin and flowing like rava dosa batter.

on a medium flame heat a non stick pan. drizzle ½ tsp of oil and spread it with the spoon.

stir the batter in the bowl and take a ladle full of batter and pour it from the circumference to the center.

do not spread the batter with the back of the ladle like the way we do for regular dosas. fill the small or large gaps with a bit more of the batter.

sprinkle some oil around the sides and in the small holes or gaps and cook the dosa.

once the base becomes crisp and golden, flip and cook the other side.

once this side is cooked and crisp, flip again and you can cook the first side to make it more crisp. fold on the tava and remove.

serve these instant oats dosas with coconut chutney, veg sambar or idli-dosa podi.