This recipe uses cooked oats. If you don't have cooked oats handy, then cook ¼ cup raw oats with ½ cup water and use it in the dosa recipe.
To a large bowl, add the cooked oats, both the flour and salt, mix well with a ladle. It will be a gooey dough, to this add water little by little and make a smooth, pour-able batter.
The batter should be thin than the regular dosa batter but not watery. If you find the batter too thick, like idly batter then add another ¼ of water to it and mix.
Now to this batter, add the seasonings, one by one, and mix well. I actually skipped the green chilies, since i was making it for my kiddo's breakfast, incase you are making it for adults, go ahead and add that chili.
Heat a dosa pan/cast-ron tava, add a teaspoon of oil when it is hot, wipe it clean with a tissue/a piece of cloth. Take a ladle of batter, pour it from outside to inside. you will not pour it like regular dosa, you should do it like rava dosa, from outside to inside.
Dot the edges with gingely oil/ghee, let the dosa sizzle and cook and the edges brown, using a spatula, flip and cook the other side until crisp.
Remove from the tava and serve hot, with any chutney/sambar or idly podi. I served with Coconut chutney and idly podi.