This statement is clearly a myth and this myth has now been busted in my life. Gone are the days when I shrugged off the probability of cooking meals with Oats as it was was considered to be a "morning" food.
When I originally put myself on this gluten-dairy-sugar free diet, I was skeptical of relishing any other grain than rice because I was most exposed to two grains while growing up - wheat and rice. If Wheat goes away, I thought, only rice remains.
On my mother and Mr. Husband's insistence, I bought a big bag of rolled Oats from the supermarket thinking that it will either end up getting donated, eaten as oatmeal, or worst case rot then get thrown away.
When I started getting bored of rice, I fell back on besan or chickpea flour to make Cheela. Oats was still not in the picture. I hated the taste of chickpea flour in a flat bread. I started to think what my alternatives were through the process of elimination. OK, my mind sparked, I've got Quinoa! But that turned into a Boo Boo because I've recently developed an allergy to it. I had a stomach ache all night and swore never to ingest Quinoa again! Sigh. I was running low on ideas and zeal at this time. Then it suddenly struck me that I had a big bag of Oats in the pantry and I instantly remembered Priya's versatile recipes with Oats. Then, I googled some videos on Indian recipes with Oats and started to like the thought of cooking with Oats. And I am not disappointed.
The good thing about Oats is that it is high in fibre and neutral in taste. This makes it a perfect and choicest ingredient for several recipes. Unlike chickpea flour or besan, Oat is very submissive and accommodating to any flavour that you may want to impart to it for your final outcome. Being bland actually works in favour of Oats (at least for me)! Spice it up or sweeten it, Oat will be at your disposal!
This recipe was found on youtube. It was easy to make and tasted great with a side of spicy vegetables.
1. Oats and Urad dal (in the proportion 2:1)
2. Salt to taste (optional)
1. Make a dry powdered mixture of Oats and urad dal.
Note: I am told that this mixture lasts several months when stored in an air-tight container.
2. Mix with water and salt until you get the desired consistency.
3. Pour a ladle on a lightly greased non-stick pan. Flip and cook on both sides.
Serve warm as dosa or as a roti.