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
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By Dassana Amit
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.
Nutrition Info Approximate values
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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.