In a pan, dry roast oats for 5-6 mins on medium flame until it is slightly golden and leaves a nutty aroma. Let this cool down completely.
Blend roasted oats into a fine powder.
In a bowl, add roasted oats powder, rice flour, semolina/rava and salt as needed.
Add curd along with finely chopped green chillies.
Add about 1.5 cups of water and mix it well without any lumps. Add jeera/cumin and mix again.
The oats rava dosa batter should be free flowing and quite watery.
Heat a flat pan/tawa. Mix the oats rava dosa batter well and take a ladle full of batter. Pour the batter on hot tawa starting from the outer circle working your way towards the center. Don’t pour at the same place or fill the gaps.
Now reduce the flame, drizzle oil around the edges and gaps. Cook the oats rava dosa until golden brown for about 2-3 mins. Gently fold it towards the center and remove from heat.
For making oats onion rava dosa, on a hot pan sprinkle finely chopped onions first.
Pour the batter all over the pan making sure the onions are covered.
Cook until golden brown on a low flame. Fold the dosa in half and remove it from heat.
Serve hot with coconut chutney, peanut chutney or mint chutney and sambar.