Oats dosa recipe with step by step photos – crisp, lacy and healthy instant dosa made with oats. This is also a quick and instant oats dosa recipe with no fermentation required.
This is one more delicious oats recipe that has become a part of our menu now. Simple and easy to prepare and makes for a nutritious breakfast or snack. Few more Oats recipes on the blog are:
When I made these delicious oats dosas for the first time, I could not believe that there were oats in them. They were so good. Crisp, lacy and healthy too. Plus they are quick and No fermentation is required in this recipe. though let me tell you that dosa made with fermented batter in which ground oats are added also taste good.
Few tips to make crisp oats dosa
- The batter should be thin and of flowing consistency like Rava dosa batter. If the batter is even slightly thick, then you get soft dosas and not crisp ones. So pour a small portion to check how the dosa turns out. Add 1 or 2 tbsp water to change the batter consistency to thin down the thick batter.
- If the batter becomes too thin, then you will get dosas which are very thin and limpy with no structure and shape. If the batter is very thin, then add 1 or 2 tbsp rice flour or more to thicken it slightly.
- The tava has to be hot. So when the batter is poured, small holes are formed giving a lacy effect.
- These instant dosas take more time to cook than regular dosas. So do not be in a hurry to remove them. Once they are browned and crisp from both sides, then you remove them.
- When making each dosa, stir the batter very well with the ladle and then take the batter in the ladle.
- If using a cast iron pan, make sure the pan or tawa is well seasoned. Otherwise the dosa will stick to the pan.
- Serve these instant dosas hot, as on cooling, the texture becomes soft.
- Addition of curd gives a slight sour taste to the dosas which tastes good. If you don’t have curd, then just add water and make the dosas.
These oats dosa taste very good with coconut chutney or sambar or even idli-dosa podi. I served them with coconut chutney.
How to make oats dosa
1. Grind ½ cup quick cooking oats in a mixer or grinder to a fine flour. Take the ground oats flour in a mixing bowl.
2. then add ¼ cup rava/sooji/cream of wheat/semolina.
3. Next add ¼ cup rice flour. You can also use brown rice flour.
4. Add ½ cup of fresh curd. You can also use sour curd. If using sour curd, then add ¼ cup and add more water to get the right consistency. You can also add ¼ cup fresh curd for a less sour taste.
5. Add 1 cup of water.
6. Begin to mix the batter.
7. Stir and mix to a smooth consistency without any lumps.
8. Add ¼ cup finely chopped onions, 1 tsp finely chopped ginger, 1 tsp finely chopped green chilies, 1 to 1.5 tbsp chopped coriander leaves and 7 to 8 curry leaves, finely chopped.
9. Stir very well again and then add ½ tsp cumin seeds, ¼ tsp black pepper, crushed in a mortar-pestle and salt as required. You can also add 1 to 2 tbsp grated coconut.
10. Stir again and keep aside for 10 minutes.
11. Then check the consistency and add ¼ cup water. Add water as required. You can add overall up to 1.5 cups water. Curd I used was homemade and hence not very thick. If using thick curd you may need to add some more water. The consistency should be thin and flowing like rava dosa batter. I added 1.25 cups of water.
Cooking oats dosa
12. on a medium flame heat a cast iron pan or a non stick pan. Drizzle ½ tsp of oil and spread it with the spoon. Before adding the oil, if using a cast iron pan, sprinkle some water to check the temperature of the pan. If the water droplets sizzle and evaporate, then the pan is ready to make dosas. Avoid doing this method on a non stick pan as adding water on a hot non stick pan, will affect the non stick coating.
13. Stir the batter in the pan/bowl and take a ladle full of batter and pour it from the circumference to the center. Do not spread the batter with the back of the ladle like the way we do for regular dosas. You can also test a small dosa and see if the batter consistency is right or not. If thick, add 1 or 2 tbsp more water and if thin, add 1 or 2 tbsp rice flour.
14. Obviously there will be some large or small gaps in the dosa.
15. Fill these gaps with a bit more of the batter.
16. Now cook the dosas on a medium flame.
17. Sprinkle some oil around the sides and in the small holes or gaps.
18. Cook for 1.5 to 2 minutes. You will also see that the edges loosen up and separate from the pan.
19. Once the base becomes crisp and golden, flip and cook the other side.
20. Once this side is cooked and crisp, flip again and you can cook the first side to make it more crisp. For a less crisp option, just cook the dosas when both the sides are done and then serve.
21. Fold on the tava and remove.
22. Take in a plate and preferably serve dosa hot. If you are not able to serve hot, then just cover the dosas with a lid and proceed to cook other oats dosas in a similar way. The crisp texture changes if you serve the dosa warm or at room temperature. However, they still taste good.
Serve these oats dosa with coconut chutney, vegetable sambar or idli-dosa podi. serve these dosas hot, as on cooling, the texture becomes soft.
More dosa varieties
Oats Dosa
Ingredients
- ½ cup quick cooking oats
- ¼ cup rice flour
- ¼ cup rava (sooji or cream of wheat or semolina)
- ½ cup fresh curd (yogurt)
- ¼ cup finely chopped onion or 1 small onion - finely chopped
- 1 teaspoon finely chopped ginger
- 1 teaspoon finely chopped green chilies
- 1 to 1.5 tablespoon chopped coriander leaves
(cilantro leaves)
- 7 to 8 curry leaves - finely chopped
- ½ teaspoon cumin seeds
- ¼ teaspoon black pepper - crushed in a mortar-pestle
- 1 to 2 tablespoon grated coconut optional
- 1.25 cups water or add as required
- salt as required
- oil or ghee or butter for preparing dosa
Instructions
making oats dosa batter
- Grind 1/2 cup quick cooking oats in a mixer or grinder to a fine flour. Take this flour in a mixing bowl.
- Then add 1/4 cup rice flour and 1/4 cup rava/sooji/cream of wheat/semolina
- Add 1/2 cup fresh curd. You can also use sour curd. If using sour curd, then add 1/4 cup and add more water to get the right consistency.
- You can also add 1/4 cup fresh curd for a less sour taste.
- Add 1 cup water. Stir and mix to a smooth consistency without any lumps.
- Add 1/4 cup finely chopped onion, 1 tsp finely chopped ginger, 1 tsp finely chopped green chilies, 1 to 1.5 tbsp chopped coriander leaves and 7 to 8 curry leaves, finely chopped.
- Stir very well again and then add 1/2 tsp cumin seeds, 1/4 tsp black pepper, crushed in a mortar-pestle and salt as required. You can also add 1 to 2 tbsp grated coconut.
- Stir again and keep aside for 10 minutes.
- Then check the consistency and add 1/4 cup water. Add water as required.
- You can add overall upto to 1.5 cups water. Curd I used was homemade and hence not very thick. If using thick curd you may need to add some more water.
- The consistency should be thin and flowing like rava dosa batter.
making oats dosa
- On a medium flame heat a cast iron pan or a non stick pan. Drizzle ½ tsp of oil and spread it with the spoon.
- Before adding the oil, if using a cast iron pan, sprinkle some water to check the temperature of the pan.
- If the water droplets sizzle and evaporate, then the pan is ready to make dosas.
- Avoid doing this method on a non stick pan as adding water on a hot non stick pan, will affect the non stick coating.
- Stir the batter in the pan/bowl and take a ladle full of batter and pour it from the circumference to the center.
- Do not spread the batter with the back of the ladle like the way we do for regular dosas. Fill the small or large gaps with a bit more of the batter.
- Sprinkle some oil around the sides and in the small holes or gaps and cook the dosa.
- Once the base becomes crisp and golden, flip and cook the other side.
- Once this side is cooked and crisp, flip again and you can cook the first side to make it more crisp. Fold on the tava and remove.
- Take in a plate and Preferably serve oats dosa hot. if you are not able to serve hot, then just cover the dosas with a lid and proceed to cook other oats dosas in a similar way.
- The crisp texture changes if you serve the oats dosa warm or at room temperature. However, they still taste good.
- Serve these instant oats dosa with coconut chutney, veg sambar or idli-dosa podi.
Hello dassana ji, I’m big fan of yours n i love your recipes. I’ve prepared many of them and all of them were delicious.. I want to ask you that while making oats dosa or oats idli if I skip lemon juice or curd, could I make the same recipe?
thank you supriya for this positive feedback on the recipes you have tried. for oats dosa you can skip adding curd or lemon juice. these are added so that there is some sourness in the dosa. for oats idli, some acidity is required for the baking soda or eno to react. the reaction between the baking soda/eno and lemon juice or vinegar helps in making the idli fluffy and soft. so in oats idli, one of the either i.e curd or lemon juice should be added. hope this helps.
You are just awesome…
I like your style of cooking and follow you blindly…
thank a lot ????
Thank You so Much the Recipe Came Out Really Delicious. Your recipes are really Good
thank you devika.
Hi
Can u please suggest me which type of oats I can use to make dosa. As in market many types of saffola oats are available I’m confused what shall I use
use quick cooking oats or rolled oats. saffola also has plain oats which i think are quick cooking oats. these are just plain oats and not flavored with anything. don’t use the masala oats etc.
Love this recipe so much that it has become a regular breakfast item atleast once a week.They are so yummy that I like to have it plain without chutney.A very perfect recipe.Thanks for sharing.
thank you winnie. chutney can be skipped. in fact even with dosa podi (powder), oats dosa tastes good. welcome and happy cooking.
Crispy and yum. Never thought in my life that I can make such amazing rava dosa. Thanks you for this recipe.
thanks a lot for the positive review on oats dosa recipe. glad to know.
Thank you Dassana, really loved the way the entire recipe was put across .. appreciate the systematic approach & clarity of instructions & beautiful illustrations making it easy for anybody to follow . The dosa’s turned out purrfect ????????
Perfect and delicious! All receipes come out very well if followed exact measurements. Thanks to VegrecipesofIndia. Most trusted webpage I always use.
Please add some more vegetable fries recipes that are less in carbohydrates and quick to prepare. Thanks
Welcome Preethi. Thanks for your positive feedback on recipes. You mean stir fry veggie recipes? I didn’t understood your recipe request.
Loved this recipe! Can we use rolling oats instead of cooking oats?
yes you can use rolled oats.
Can we store the batter in freeze overnight
you can. let the batter come to room temp before making dosas.
My family loved the taste and crispness of these oats dosa n I was satisfied in knowing I’ve learnt to make another healthy snack,thanks to u Dassana.
Welcome Evelyn. Glad to know this.
Nice recipe. In my home everyone liked it.
Thanks Sandhya
OMG!!
I cant thank u enough for being here for me. I moved to india from uk with zero experience in cooking.
Since i found ur website, i am ur biggest Fan. I am able to feed my family TASTY food.
Im lost for words, but i want to say sooo much. Lol
But main thing – u R a COOKING GODESS!
Wish i could meet u in person to thank u.
Pls forward ur email address so i can send u a gift voucher. ????
Welcome Baljit. Thanks a lot for this awesome feedback and kind words. I am humbled and touched by your gesture and positive words. Trust me this is my best gift from you.
Made this for breakfast today. Was very yummy. I follow your blog regularly. And have tried out many recipes. This one’s another keeper. Thank you.
Welcome Ramya. Glad to know this. Thanks for sharing your positive feedback on recipes.
can I use irish oats instead of instant oats here?
you can use irish oats.
What types of oats are there , here you mentioned quick cooking oats . I have no idea about oats
there are various types of oats – instant oats, quick cooking oats, oatmeal, rolled oats and steel cut oats. instant oats and quick cooking oats take less time to cook than the other types. you can read more here – https://eatingrules.com/types-of-oatmeal/
Hi Dassana,
Your recipes are wonderful. Whatever it is I first try finding it on your website. They are always spot on and taste just like home. There is one question I want to ask. I see you write 1cup=250ml. When you measure the flour is it still 250g or is it 340g as I read elsewhere in recipes ? You are doing great work ! Thanks a lot for it 🙂
Thanks Ginni. Depending upon the density of ingredient, each ingredient weigh separately when measured in a cup.
e.g. 1 cup flour willl weighs 120 to 125 grams but 1 cup rice weighs 200 to 210 grams. Its not 250 grams. Either use the cup measurement or the weight measurement. also when weighing the weight of the ingredient is without the cup. it is only the ingredient that is weighed.
Do you have your cooking book
no bhakti. do not have time to write and publish a cooking book.
Is it possible to use Instant Oats?
you can use instant oats.
Can we use roasted suji?
you can use. the texture will be slightly different.
Can you make the batter a day in advance?
you can make the batter, but refrigerate the batter.
Hi Mam .. is the rice flour added in the oats dosa recipe is the one which we grind at home using the rice or the one which is available in market as rice powder ??? Are these both same or different?? Kind of confused
both can be used. home ground one as well as store brought one. the home ground one has to be finely ground. both are same. actually what differs is the type of rice used to make flour. so you can make raw rice flour at home as well as get from outside.
Wat to add instead if i dont hv rice flour. Can i add chickpea flour????
you can add chickpea flour.
Hi Dassana mam
U made me realise oats too could be tasty
thanks dhanalakshemi
I am very much fan of all your recipes, they are all simply The Best. I tried oats dosa and the taste was fabulous. Only one problem that there were no jalis as shown in pictures. Can u plz suggest me why it happened and what to do for more zalis.
thanks vijay. for the jalis, the batter has to be thin and the tawa has to be hot. so when you pour the thin batter on the hot tawa, you get the jali like patterns. you can pour batter from a slightly more height than what is usually done for dosas. hope this helps.
Awesome recipe …. good work Dasana mam…I whole heartily appreciate your work … I always refer your recipes …keep it up !!!
pleased to know this amruta thankyou for your positive words. god bless you.
Hi ,
What changes should I make if I have rolled oats/steel cut oats at hand ? Is the recipe exactly the same ?
Not to forget huge thanks for continuing to do what you are doing ! It’s always a relief if I’m looking for a recipe and you have it. Keep up the great work .
thank you. with rolled oats/steel cut oats, you can soak them in water for an hour. then grind them to a thick paste with very little water. then add the other ingredients. or you can follow the recipe and then keep the batter to soak for at least 30 minutes, before you prepare the dosas. if there are tiny oats grits in the flour that you make, then seive the oats flour before you mix it with the rest of the ingredients.
Hi,
First of all thanks for akl your wonderful receipes. I just trust you blinfly to try out anything from your blog and you always prove me right.
Can we mix ragi flour and oats together for more healthy option. will that effect the textire of it?
rubina you could add ragi flour with the batter but add only about 2 tbsp and not more. also add water accordingly. thankyou for your kind words.
Hi!
I just tried the oats dosa. I am forever looking for breakfast recipes that are quick and healthy (a tough combination!) But these dosas turned out just perfect. I doubled the recipe since we are 6 of us at home. The kids also loved the hot crispy snack. Thank you so much and pls do keep posting such awesome recipes!
very pleased to know this devyani glad your kid loved oats dosa. thankyou so much and you are welcome.
Looks super interesting and healthy.. eill definitely try it out. Thanks 🙂
welcome pooja.
Hai… really awesome.my familt doesnt like to have oats. They didnt not even belive tat d dosa was made of oats.very nice n crispy..
pleased to know this catherine 🙂 enjoy and thankyou.
I love ur recipes. I’ve book marked ur blog now! It has helped me enjoy cooking all the more.
With regards to this recipe, are the oats dry roasted then grinded or just grinded as it is? I’ve got plain quaker oats with me.
Thanks
Radhika
thanks radhika. the oats are not dry roasted. just ground directly as it is. you can use plain quaker oats.
Hello Dassana! I have been trying your recipes for a very long time and all have been hits, but this turned out to be a disaster. I mixed everything in ratio but dosa was too soft, it was breaking. I tried to thin the batter, thick the batter, increase rice flour and samolina, but in vain. All were soft. I feel very disheartened. Can you suggest that what could have gone wrong?
which oats you used. too much of rice flour and semolina will also make the dosa soft. the proportion of oats to rice flour and semolina has to be balanced. just need to add more water to thin the batter.
I made oats dosa today for my daughters tiffin. Must say they were yummy. This is gonna be my routine breakfast recipe
great to know this trupti 🙂 thankyou so much.