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.
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.
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Instant oats dosa recipe
Oats dosa recipe | How to make oats dosa
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
How to make the recipe
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.
NUTRITION (estimation only)
Notes
If you are a beginner or new to Indian cooking, I highly suggest you to check the supporting step by step photos for best results. Step by step photos with description available below after the recipe card.
Preparation
1. Add oats to a blender jar. If using quick cook oat, you can skip the powdering step.
2. Make a fine powder.
3. Transfer to a mixing bowl.
4. Add salt, cumin and rice flour. You can also use half rice flour and half wheat flour or semolina.
5. Add chopped onions, curry leaves, coriander leaves, grated or minced ginger and green chillies.
6. Add yogurt and water.
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.
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.
9. Pour the batter making a roundel. Do not spread the batter just pour it.
10. Add oil around the edges and cook on a medium heat.
11. After few minutes, you can see the edges become loose from the pan, lift it with a wooden spatula.
12. Flip it and cook until done. Flip it back and cook again until the dosa turns crisp.
Serve hot with a chutney.
Method 2- 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
- Mix all the 3 ingredients with little water and salt and bring it to a dosa batter consistency, do not make the batter runny.
- Set aside for 10 mins, if the batter becomes too thick, add some more water and bring it to the right consistency.
- 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.
- 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.
- Flip the dosa to the other side and toast for a min or 2, this step is optional.
- Serve hot with any chutney of your choice.
Jahnavi says
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!💖
swasthi says
Welcome Jahnavi
Glad to know the recipe is helpful.
🙂
Sindu says
Very healthy and tasty recipe.it tastes too good.thank u swastis for healthy dishes.
swasthi says
You are welcome!
Sindu says
Very healthy and tasty recipe. it tastes very good.thank u swastis for your detailed explanation and healthy dishes.
Dee says
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.
swasthi says
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!
sandhya says
Tried it.Very healthy & tasty recipe.thanks.
swasthi says
You are welcome Sandhya
Tanuja Santhosh says
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 🙂
swasthi says
Hi Tanuja,
You are welcome. Glad your daughter too enjoyed it. Thanks for the comment.
Irene Murnal says
Method of sharing recipes Awsome
swasthi says
Thank you!
Shravani says
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.
swasthi says
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.
🙂
Tina says
Which chutney have u used to serve?
swasthi says
Hi Tina,
I served it with this ginger chutney. I blended it to a runny consistency.
jennifer lovelett says
can I make and hold batter in frig and cook later?
swasthi says
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.
Gina Dutta says
I tried it today & its just awesome. Thanks for sharing for such a quick and healthy recipe.
swasthi says
Welcome Gina
Glad to know it came out good.
Geeta Shah says
Nice recipes.
I like to learn New recipes from all over the world.
I love to eat different country food
Aruna Kumari kolli says
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.
swasthi says
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.
🙂
Aruna Kumari kolli says
Thanks for good information.
swasthi says
You are welcome Aruna