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Oats dosa recipe | How to make oats dosa

By swasthi , on September 24, 2019, 76 Comments, Jump to Recipe

Oats dosa recipe. Crispy, delicious and healthy oats dosa for a quick Breakfast, brunch or dinner. I am sharing 2 methods of making oats dosa. The first one is a quick and easy method to make an instant oats dosa. The other one is using urad dal dosa batter or leftover dosa batter, definitely a healthier way to have oatmeal dosas. Both the recipes yield thin, crispy and delicious dosas.

oats dosa

Method 1 – Instant oats dosa
To make the oatmeal dosas instantly, along with oats we can use either rice flour, wheat flour or semolina. For those who like to refrain from consuming refined foods, semolina may not be a good choice.

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Only rice flour yields crispiest dosa, using half rice and half wheat flour also yield good dosas. To use only wheat flour, quick cook oats work best.

Tips to make crisp oats dosa

  1. Consistency of batter has to be thin and free flowing similar to the rava dosa batter. Very runny batter may break the dosas or make them paper thin like papad. Too thick batter will make the oats dosas soft, dense and thick.
  2. Fixing the batter : If your oats dosa batter turns too runny just add 1 to 2 tbsps of rice flour. In case the batter becomes too thick, then pour 1 to 2 tbsps of batter.
  3. Grease tawa or pan : If not using a non-stick pan, then do grease your pan well before using. You can also rub the tawa with a cut onion just before pouring the batter. This prevents oats dosas from sticking to the pan.
  4. Veggies: Make sure the onions are very fine chopped otherwise they don’t get cooked well. You can also add 2 tbsps grated carrots or coconut to enhance the nutrition.
  5. Temperature : Ensure the tawa or griddle is moderately hot enough before pouring the batter. Very hot griddle will brown the oats dosas due to the addition of curd. If the pan is not hot enough, then the batter will stick to the pan.
  6. Pouring the batter: Instant oats dosa batter is poured to the hot pan and not spread like the traditional dosa. You will have to just pour the batter evenly all over the pan and then fill the gaps if any.
  7. Do not try to pull the dosa out of the pan while it is still under cooked. When it is cooked you can see the edges leave the pan. This is the time to flip it.

These crisp oats dosas are best served hot with chutney or potato masala. They tend to turn softer upon cooling.

You may also like these 30 oats recipes
Oats cheela
Oats upma
Oatmeal uttapam
Oats Idli
Oats egg omelette

Preparation

1. Add oats to a blender jar. If using quick cook oat, you can skip the powdering step.

blending oatmeal to make oats dosa

2. Make a fine powder.

powdered oatmeal for oats dosas

3. Transfer to a mixing bowl.

pour the powder to a bowl

4. Add salt, cumin and rice flour. You can also use half rice flour and half wheat flour or semolina.

adding salt and cumin to bowl

5. Add chopped onions, curry leaves, coriander leaves, grated or minced ginger and green chillies.

addition of chopped onions to make oats dosa
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6. Add yogurt and water.

adding yogurt

7. Mix the ingredients to a free flowing batter like we make for rava dosa. You can add more or less water to adjust the consistency.

mixing ingredients for oats dosa

How to make oats dosa

8. Grease your cast iron griddle or non stick dosa tawa. Heat it well. Begin to pour the batter slowly.

pouring batter over pan
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9. Pour the batter making a roundel. Do not spread the batter just pour it.

pouring batter to make oats dosa

10. Add oil around the edges and cook on a medium heat.

pouring oil around the edges to cook oats dosa

11. After few minutes, you can see the edges become loose from the pan, lift it with a wooden spatula.

flipping oats dosa

12. Flip it and cook until done. Flip it back and cook again until the dosa turns crisp.

flipped oats dosas

Serve hot with a chutney.

oats dosa
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Method 2- oats dosa using dosa batter

oats dosa using dosa batter

Ingredients

  • 1 cup thick fermented urad dal dosa batter
  • 2 to 3 tbsps. Semolina/ upma rava (optional)
  • ¼ cup of powdered oats
  • Water as needed
  • Salt to taste

Method

  1. Mix all the 3 ingredients with little water and salt and bring it to a dosa batter consistency, do not make the batter runny.
  2. Set aside for 10 mins, if the batter becomes too thick, add some more water and bring it to the right consistency.
  3. Heat dosa tawa till smoky hot, sprinkle little water, allow the water to evaporate, then pour the batter with a laddle and spread it to a thin round layer with the base of the laddle. You can use even a stainless steel cup instead of a ladle.
  4. Spread little oil around the edges of dosa and allow it to fry on a medium flame till the dosa is ready to flip to the other side.
  5. Flip the dosa to the other side and toast for a min or 2, this step is optional.
  6. Serve hot with any chutney of your choice.

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Recipe card

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oats dosa

Oats dosa recipe | How to make oats dosa

Crispy oats dosa made with oats, rice flour, spices & herbs. This recipe will give you super healthy, delicious & crisp oats dosas.
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For best results follow the step-by-step photos above the recipe card

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings4 to 5 dosas
AuthorSwasthi

Ingredients (1 cup = 240ml )

Ingredients for oats dosa

  • ½ cup oats (rolled or instant)
  • ¼ cup rice flour
  • ¼ cup semolina or rava or wheat flour or rice flour
  • Salt as needed
  • 2 green chili chopped
  • ½ teaspoon cumin or jeera
  • 2 tablespoon onions minced or very fine chopped (optional)
  • 1 sprig curry leaves chopped
  • ½ teaspoon ginger crushed or minced
  • ¼ cup curd or yogurt (optional, refer notes)
  • 1 ¼ to 1½ cups water
  • 2 tablespoon Oil or ghee or as needed
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Instructions

Preparation for oats dosa

  • Firstly powder half cup oats to fine powder in a blender jar. 
  • Transfer it to a mixing bowl along with salt, rice flour, semolina, cumin, curry leaves, ginger, green chilies, chopped onions and coriander leaves. 
  • Then add curd (optional) and pour water.
  • Mix all of them together to get a free flowing runny batter. 
  • The consistency must be similar to that of the rava dosa batter.
  • If needed add more water to get the required consistency. Keep this aside for 10 to 15 mins.
  • Grease a dosa tawa or griddle with few drops of oil and heat it. 
  • This prevents the oats dosas from sticking at the bottom.
  • You can also rub a cut onion on the tawa.

How to make oats dosa

  • When the dosa tawa or griddle is moderately hot enough, stir the batter with a deep ladle. 
  • Adjust the consistency if needed by pouring little water. 
  • Pour one ladle of batter all around the tawa evenly. 
  • Do not spread the batter. Just pour it and fill up the gaps.
  • Sprinkle some ghee or oil on the edges. 
  • Cook the oats dosa on a medium heat until it turns golden on the base.
  • When it is cooked well, it will begin to leave the sides of the pan. Flip it and cook on the other side. 
  • Again flip it and cook until crisp and golden. Remove oats dosa to a plate and serve with chutney.
  • To make the next dosa, the pan has to be hot enough.
  • if needed you can add few drops of oil and rub with a cut onion. Then make the next oats dosa.

Method 2 – Oats dosa

  • If you have some left over plain dosa batter, then powder some oats.  
  • Stir the powder in a small bowl along with little water. Mix to make a lump free batter.
  • Mix the oats batter with dosa batter.
  • Bring it to thick dosa batter consistency by pouring more water if needed.
  • Heat a greased tawa and pour the batter spreading it well to make a thin and crisp dosas.
  • Pour little oil around the edges. Flip it and fry the oats dosa on the other side as well.
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Notes

Curd lends a unique aroma and deep golden color to the dosa. You can also skip it.
If you get thick or soft dosas that means the batter is thick. Pour some water to bring to thin down the consistency.
If the batter is too runny then the dosas may break. In this cake add 1 to 2 tablespoons of rice flour. So it has to be moderately runny.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Oats dosa recipe | How to make oats dosa
Amount Per Serving (2 g)
Calories 134 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 80mg3%
Potassium 51mg1%
Carbohydrates 25g8%
Fiber 2g8%
Sugar 1g1%
Protein 4g8%
Vitamin A 20IU0%
Vitamin C 13mg16%
Calcium 25mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Comments

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  2. DDD says

    November 15, 2020

    Hai Swasthi, oats dosa came out really yummy, thank you 👍 😊

    Reply
    • swasthi says

      November 16, 2020

      Welcome!

      Reply
  3. Krithika says

    November 3, 2020

    5 stars
    I love all your recipes, I follow them to the last detail and they come out so well. I honestly don’t follow anyone else except you! Thank you for everything.

    Reply
    • swasthi says

      November 4, 2020

      Hello Krithika
      You are most welcome! So happy to hear that. Thanks a lot!
      🙂

      Reply
  4. Hemangi S says

    October 27, 2020

    Can we use Steel Cut oats too ? If yes, how do you suggest to do so ?

    Reply
    • swasthi says

      October 30, 2020

      Hi Hemangi
      I don’t have the recipe with steel cut oats.

      Reply
  5. Sonali Vyas says

    October 8, 2020

    5 stars
    Loved the recipe! Didn’t feel like eating oats instead tasted similar to rawa dosa! Just added 1.5 tsp of rawa along with half cup of rice flour to make it crispy.

    Reply
    • swasthi says

      October 11, 2020

      Glad to know Sonali
      Thanks for leaving a comment!

      Reply
  6. Winnie says

    September 16, 2020

    5 stars
    This is a regular breakfast item at home. Tasty and healthy too.We all love it.

    Reply
    • swasthi says

      September 17, 2020

      Thanks Winnie

      Reply
  7. Sowmya says

    June 30, 2020

    5 stars
    Tried it today, it was super yummy 😋 everyone in my family loved it…

    Reply
    • swasthi says

      September 17, 2020

      Thanks Soumya

      Reply
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  9. Shanthi Sankaran says

    May 30, 2020

    5 stars
    Very tasty and mouthwatering oats dosas we had made from your recipe mentioned above. Thanks Swasthi.

    Reply
    • swasthi says

      May 31, 2020

      Welcome Shanthi
      Glad to know!

      Reply
  10. Shanthi Sankaran says

    May 29, 2020

    5 stars
    Very tasty recipe. We enjoyed eating oats dosa as per your recipe. Instead of onion, I added carrot scraping. Thank you Swasthi.

    Reply
  11. Jahnavi says

    May 20, 2020

    I came across your recipe when I was looking for a way to use all the instant oats I have during lockdown. I’m so happy to say that this dish has now become a regular breakfast item in our house! My mom, especially loves these. Thank you so much!💖

    Reply
    • swasthi says

      May 20, 2020

      Welcome Jahnavi
      Glad to know the recipe is helpful.
      🙂

      Reply
  12. Sindu says

    April 4, 2020

    5 stars
    Very healthy and tasty recipe.it tastes too good.thank u swastis for healthy dishes.

    Reply
    • swasthi says

      April 5, 2020

      You are welcome!

      Reply
    • Sarah Sen says

      July 20, 2020

      I have a question. I don’t have rice flour. So can I substitute rice flour with anything else.

      Reply
      • swasthi says

        July 20, 2020

        I am not sure, but all-purpose flour should work.

        Reply
  13. Sindu says

    April 4, 2020

    5 stars
    Very healthy and tasty recipe. it tastes very good.thank u swastis for your detailed explanation and healthy dishes.

    Reply
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  15. Dee says

    March 28, 2020

    4 stars
    Thank you for your detailed instructions as well as your wonderful tips on how to make a crispy dosa. As a beginner dosa maker, I have had to learn the hard way that batter consistency is critical. I discovered a few years ago that I was allergic to rice and have had to significantly cut back on my weekend dosa outings. I have had to try learning how to make dosas at home to makeup for the cravings using different grains and substituting rice with different flours. Slowly beginning to understand temperature , batter consistency, type of oil, and fermentation. I wish I had found your website sooner to learn these little things earlier since they are non-intuitive to someone who did not grow up eating traditional south indian or even indian food.

    Reply
    • swasthi says

      April 1, 2020

      Hi Dee
      You are welcome! You may like to take a look at these dosa recipes made without rice
      mixed dal dosa
      moong dal dosa
      green gram dosa
      Thank you!

      Reply
  16. sandhya says

    January 8, 2020

    5 stars
    Tried it.Very healthy & tasty recipe.thanks.

    Reply
    • swasthi says

      January 8, 2020

      You are welcome Sandhya

      Reply
  17. Tanuja Santhosh says

    October 5, 2019

    5 stars
    I tried the first method…dosa came out tasty, crispy and because of onion it had the crunch too. Overall….. yummy instant dosa. My daughter who is little picky on the food..she too enjoyed it.

    Thank you so…. much Swathi 🙂

    Reply
    • swasthi says

      October 6, 2019

      Hi Tanuja,
      You are welcome. Glad your daughter too enjoyed it. Thanks for the comment.

      Reply
  18. Irene Murnal says

    September 29, 2019

    5 stars
    Method of sharing recipes Awsome

    Reply
    • swasthi says

      September 29, 2019

      Thank you!

      Reply
  19. Shravani says

    August 19, 2019

    5 stars
    Hello Swasthi,
    How are you? Love your oats recipes and have tried most of them. Adding oats flour to dosa batter is my favorite. Can you please tell me how to use steel cut oats to make oats dosas? Also please share your measures for crispy rava dosa. TIA.

    Reply
    • swasthi says

      August 20, 2019

      Hey Shravani!
      I am good. Thanks for asking! Hope all is well at your end. Yes you can use 1:3 urad dal:steel cut oats. Try with a small batch and check if your family likes. Even 1:2:1 urad dal:steel cut oats:raw rice also works. There is a change in taste with both ratios.
      For rava dosa I use the same recipe mentioned in the post. Just replace oats with 2 tbsps maida and curd 2 tbsps (optional). Hope this helps.
      🙂

      Reply
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  21. Tina says

    May 10, 2019

    5 stars
    Which chutney have u used to serve?

    Reply
    • swasthi says

      May 10, 2019

      Hi Tina,
      I served it with this ginger chutney. I blended it to a runny consistency.

      Reply
  22. jennifer lovelett says

    March 28, 2019

    can I make and hold batter in frig and cook later?

    Reply
    • swasthi says

      March 28, 2019

      Hi Jennifer,
      You can keep the dry and wet ingredients separately. But if you make the batter ahead, oats dosas may not turn out to be crisp.

      Reply
  23. Gina Dutta says

    March 6, 2019

    5 stars
    I tried it today & its just awesome. Thanks for sharing for such a quick and healthy recipe.

    Reply
    • swasthi says

      March 6, 2019

      Welcome Gina
      Glad to know it came out good.

      Reply
  24. Geeta Shah says

    February 10, 2019

    Nice recipes.
    I like to learn New recipes from all over the world.
    I love to eat different country food

    Reply
    • Aruna Kumari kolli says

      August 21, 2019

      5 stars
      Hi Akka, how are you? I feel (in your photos and videos) you are using black salt which is little bit pink in color. Is it true? If so, is there any specific health benefits or taste enhancements by using this.

      Reply
      • swasthi says

        August 21, 2019

        Hi Aruna,
        I am good. Thanks for asking. Hope you are doing good too. Yes I use the pink Himalayan salt. It is a mineral salt and is unprocessed. White salt is refined & may be bad for health as it is high in sodium. Taste wise you will not feel the difference initially but after years of using pink salt, if you try with another one you will not like the new one. There is no added Iodine in pink salt like the one added to table salt. So if using pink salt then people with iodine deficiency should take supplements. People with normal good health can use it. Hope this helps.
        🙂

        Reply
        • Aruna Kumari kolli says

          August 31, 2019

          Thanks for good information.

          Reply
          • swasthi says

            August 31, 2019

            You are welcome Aruna

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