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.
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.
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)
Alternative quantities provided in the recipe card are for 1x only, original recipe.
If you are new to cooking, follow my detailed step by step photo instructions for best results.
Method 2- oats dosa using dosa batter
- 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
- 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.