Oats Dosa (Crispy Oats Crepes)

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Oats dosa is a crispy, lacy breakfast/snack recipe of crepes made with cooking oats, herbs and spices. This South Indian recipe of oats dosa recipe is quick, instant to prepare and makes up for a healthy breakfast for your busy mornings.

top shot of lacy crispy stacks of folded oats dosa on a green plate on a dark blue tray

About This Recipe

This delicious oats dosa has become a frequent part of our menu. They are quick to prepare and make for a nutritious breakfast or snack. Here are a few more tasty Oats Recipes to try.

Oats dosa is a crispy crepe made with oats flour. This recipe is an instant, quick variation of the traditional Dosa Recipe which is time-intensive – that involves soaking rice and lentils, grinding them into a batter, and fermenting.

When I had begun to test and develop oats dosa recipe many years back, I could not believe that these delicious crepes had oats in them. I was surprised with their texture and taste – crisp, lacy, flavorful and healthy.

Bonus they were quick to make as no fermentation is needed. I must admit though, that the oats dosa recipe made with fermented rice, lentil batter and ground oats flour tastes great as well.

Step-by-Step Guide

How to Make Oats Dosa

Make Oats Flour

1. In a blender or mixer-grinder take ½ cup of quick cooking oats or rolled oats.

quick cooking oats in a mixer-grinder

2. Grind the oats to a fine flour.

oats flour in the mixer-grinder

Combine The Flours

3. Transfer the ground oats flour into a mixing bowl.

finely ground quick-cooking oats in a yellow bowl

2. Add ¼ cup of fine rava (sooji or cream of wheat or semolina). Do not use coarse rava granules. You can add semolina flour too.

rava/sooji/cream of wheat/semolina and ground cooking oats in a bowl

3. Next add ¼ cup of rice flour. As a healthy option, you can opt for brown rice flour. Make sure that your rice flour is finely ground and not coarse.

rice flour, rava/sooji/cream of wheat/semolina and ground cooking oats in a bowl

Make the Batter

4. Add ½ cup of fresh curd or ¼ cup fresh curd for a less sour taste. If you prefer a sour taste in your oats dosa, add sour curd.

If you decide to include sour curd, add ¼ cup of it. Add water as needed to get the right consistency. For rolled oats flour, you will need to add slightly more water.

fresh curd, rice flour, rava/sooji/cream of wheat/semolina and ground cooking oats in a bowl

5. Add 1 cup of water.

water, fresh curd, rice flour, rava/sooji/cream of wheat/semolina and ground cooking oats in a bowl

6. Begin to mix the batter.

oats dosa batter

7. Stir and mix thoroughly until you get a smooth consistency without any lumps.

smooth oats dosa batter without lumps

Add Onions, Herbs and Seasonings

8. Add all of the listed ingredients mentioned below

  • ¼ cup of finely chopped onions
  • 1 teaspoon of finely chopped ginger
  • 1 teaspoon of finely chopped green chilies
  • 1 to 1.5 tablespoons of chopped coriander leaves
  • 7 to 8 finely chopped curry leaves (about 1 tablespoon chopped curry leaves)
onions , ginger, green chilies, coriander leaves and curry leaves in oats dosa batter

9. Combine and mix very well. Add ½ teaspoon of cumin seeds, ¼ teaspoon of crushed black pepper, and salt as required. You can add 1 to 2 tablespoons of grated coconut if you like.

cumin, black pepper, salt and grated coconut in oats dosa batter

Rest Batter

10. Stir again and set aside the batter for 10 minutes. The water will float on top and the flours will be at the bottom after resting the batter.

spice and oats dosa batter mixture

11. Check the consistency and add ¼ cup of water. I added a total of 1.25 cups water but you can add about 1.5 cups water depending on the texture of the flours.

I used Homemade Curd and the batter was not very thick. If you are using very thick yogurt like greek yogurt, you may need to add more water. The consistency should be thin and runny like Rava Dosa batter.

spice and oats dosa batter mixture with water

Cooking Oats Dosa

12. Heat a cast iron skillet/tawa or a nonstick frying pan on a medium to medium-high heat. If using a cast-iron skillet, sprinkle some water carefully to check the temperature before adding the oil. If the water droplets sizzle and evaporate, add the dosa batter to the pan.

Do not add water to a nonstick pan as adding water will affect the nonstick coating. Drizzle ½ to 1 teaspoon of oil on the skillet (cast-iron or non-stick). Spread the oil with a spoon.

oil in a nonstick or cast iron pan

13. Stir the batter in the bowl and fill a ladle with batter and pour it from the circumference to the center. Do not spread the batter with the back of the ladle as you usually would for the traditional fermented dosa recipes.

You can make a small dosa to test whether the consistency of the batter is correct. If the batter is too thick, add 1 or 2 tablespoons of water and if the batter is too thin, add 1 or 2 tablespoons of rice flour.

oats dosa batter added to pan using a ladle

14. Obviously there will be some large or small gaps in the dosa.

oats dosa batter on pan with gaps

15. Fill the gaps with a bit more of the batter.

oats dosa batter on a pan with the gaps filled

16. Now cook the dosa on a medium to medium-high heat.

oats dosa on a medium flame

17. Sprinkle some oil around the sides and in the small gaps.

oil sprinkled on sides and in gaps of oats dosa

18. Cook for 1.5 to 2 minutes. You will see that the edges loosen up and separate from the pan.

oats dosa with loose edges

19. When the base becomes crisp and golden, flip and cook the other side.

crisp, golden and flipped oats dosa

20. When this second side is cooked and crisp, flip it again and cook the first side to make it crisper. For a less crisp dosa, cook on both sides once and serve when done.

crispy oats dosa

21. Fold on the tava and remove.

folded oats dosa

22. Add the oats dosa to a plate and serve hot. If you are not able to serve it hot, cover the dosas with a lid.

The crisp texture of the dosas will change if they are served warm or at room temperature. However, they still taste delicious.

cooked oats dosa

Serving Suggestions

Like your usual regular dosa, oats dosa tastes delicious with Coconut Chutney, Sambar, or Idli Podi.

You can enjoy with Tomato Chutney, Onion Chutney, Peanut Chutney or Ginger Chutney. I like to serve my oats dosa with coconut chutney or tomato chutney.

It is best to eat these instant oats dosa hot. When they cool the texture becomes soft.

Make Ahead and Leftovers

For busy mornings, when you plan to make quick breakfast, prep the batter (without adding onions and coriander leaves) a day earlier and refrigerate overnight. The batter will thicken a bit after refrigeration. Add some water to get the right consistency before you make your oats dosa.

Any leftover batter keeps well for a day in the refrigerator. While making dosa with the leftover batter, add water if it has become thick.

folded oats dosa placed on a green plate with a side of coconut chutney in a green bowl

Expert Tips for Oats Dosa

Batter consistency

The consistency of the batter should be thin, runny and flowing like Rava Dosa batter. If the batter is slightly thick, you get soft dosas and not crisp ones. I suggest to test a small portion of the batter to check how the dosa turns out before using up the entire batch of batter.

Correcting thick or very thin batter

If the batter becomes too thin, the dosas will come out thin and limp with no structure or shape. If the batter is very thin, add 1 or 2 tablespoons of rice flour or more and stir to thicken it slightly. If the batter is thick, add 1 or 2 tablespoons water to make the consistency thin.

Temperature of the skillet

The skillet/tawa has to be hot. After the batter is poured, small holes are formed that create a lacy effect.

Cooking time

These instant oats dosa take more time to cook as compared with your regular dosa. Do not be in a hurry to cook them. Remove them from the skillet when you see that they are golden and crispy on both sides.

Stirring batter every time

Before making each dosa stir and mix the batter very well with the ladle. The flours settle at the bottom of the bowl. Mix the batter every time prior to making every dosa. This ensures the flours are evenly mixed before you make your dosa.

Using a cast-iron skillet

If you are using a cast-iron skillet, make sure the skillet or tawa is well seasoned. If not the dosa will stick to the skillet.

Including Curd (yogurt)

The addition of curd gives the dosas a delicious slight sour taste. If you don’t have curd, add water instead.


Make a small or a large batch of this oats dosa recipe as it suits you, by easily scaling the ingredients.


Why is my oats dosa not crispy?

Your oats dosa might not be crispy because you did not cook it for long enough. To ensure that you get a crispy oats dosa cook it on a medium heat on the skillet and keep cooking until both sides are crispy and golden brown.

Why is my oats dosa white?

Your oats dosa may be white because it was not cooked for long enough on both sides. Make sure you cook the dosa on both sides on a medium heat until it becomes golden brown.

How is oats dosa perfectly poured?

Fill a ladle with batter and pour it from the circumference to the center. You should not spread the batter with the back of the ladle as you would for the traditional dosa recipe.

Why does my oats dosa break?

Your oats dosa might be breaking because the dosa batter is too thin. If the batter is too thin, add 1 or 2 tablespoons rice flour. To test your dosa batter add a small portion of the batter to the pan and change the consistency if needed.

More Tasty Dosa Recipes!

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

top shot of stack of folded oats dosa on a green plate.

Oats Dosa (Crispy Oats Crepes)

Oats dosa is a crisp, lacy, and healthy breakfast or snack recipe of crepes made with cooking oats, herbs and spices. This Instant Oats Dosa recipe is simple to make and needs no fermentation.
4.83 from 41 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Cuisine South Indian
Course Breakfast, Snacks
Diet Vegetarian
Difficulty Level Moderate
Servings 10 oats dosa


  • ½ cup quick cooking oats or rolled oats
  • ¼ cup Rice Flour
  • ¼ cup rava (sooji or cream of wheat or semolina)
  • ½ cup Curd (yogurt)
  • ¼ cup finely chopped onions 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)
  • 7 to 8 curry leaves or 1 tablespoon, finely chopped
  • ½ teaspoon cumin seeds
  • ¼ teaspoon black pepper – crushed in a mortar-pestle
  • 1 to 2 tablespoons grated coconut – optional
  • 1.25 cups water or add as required
  • salt as required
  • oil or ghee or butter as required


Making batter

  • Grind the oats in a mixer or grinder to a fine flour. Take this flour in a mixing bowl.
  • Then add rice flour and rava (finer variety of sooji.cream of wheat/semolina).
  • Add 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.
  • Add 1 cup water. Stir and mix to a smooth consistency without any lumps. For rolled oats flour, you will need to add slightly more water.
  • Add finely chopped onion, ginger, green chilies, chopped coriander leaves and curry leaves.
  • Mix very well again and then add cumin seeds, crushed black pepper and salt as required. You can also add 1 to 2 tablespoons of grated fresh coconut.
  • Mix again and let the batter rest for 10 minutes.
  • After 10 minutes, check the consistency and add ¼ cup water. Do add water as needed. 
  • You can add up-to to 1.5 cups water. I used homemade curd that was not very thick. If using thick curd then you may need to add some more water.
  • The consistency should be thin, watery 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 to 1 teaspoon 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, the pan is ready to make dosas.
  • Avoid sprinkling water on a nonstick pan as adding water on a hot nonstick pan, may affect the nonstick layer coating.
  • Stir the batter in the 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.
  • Transfer to a plate and preferably serve oats dosa hot. if you are not able to serve hot, then just cover the prepared oats dosa with a lid and proceed to cook the remaining oats dosa in a similar way.
  • The crisp texture changes if you serve the oats dosa warm or at room temperature. However, they still taste good.

Serving Suggestions

Make Ahead and Leftovers

  • For a really quick morning breakfast, prep the batter (without adding onions and coriander leaves) a day earlier and refrigerate overnight.
  • The batter will thicken slightly after refrigeration. Add some water to get the right consistency before you make the oats dosa.
  • The leftover batter keeps well for a day in the refrigerator. While making dosa with the leftover batter, add water if it has become thick.


Nutrition Info (Approximate Values)

Nutrition Facts
Oats Dosa (Crispy Oats Crepes)
Amount Per Serving
Calories 84 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 2mg1%
Sodium 133mg6%
Potassium 56mg2%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 43IU1%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 9mg45%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 15mg18%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 1µg1%
Calcium 54mg5%
Vitamin B9 (Folate) 91µg23%
Iron 2mg11%
Magnesium 18mg5%
Phosphorus 48mg5%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This oats dosa recipe post has from the archives (May 2015) has been republished and updated on May 14 2021.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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  1. 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?5 stars

    1. 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.

  2. You are just awesome…
    I like your style of cooking and follow you blindly…

  3. Thank You so Much the Recipe Came Out Really Delicious. Your recipes are really Good4 stars

  4. 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

    1. 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.

  5. 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.

    1. thank you winnie. chutney can be skipped. in fact even with dosa podi (powder), oats dosa tastes good. welcome and happy cooking.

  6. Crispy and yum. Never thought in my life that I can make such amazing rava dosa. Thanks you for this recipe.5 stars

    1. thanks a lot for the positive review on oats dosa recipe. glad to know.

  7. 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 ????????5 stars

  8. 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. Thanks5 stars

    1. Welcome Preethi. Thanks for your positive feedback on recipes. You mean stir fry veggie recipes? I didn’t understood your recipe request.

  9. 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.5 stars

  10. 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. ????

    1. 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.

  11. 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.5 stars

    1. Welcome Ramya. Glad to know this. Thanks for sharing your positive feedback on recipes.

  12. What types of oats are there , here you mentioned quick cooking oats . I have no idea about oats5 stars

  13. 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 🙂4 stars

    1. 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.

  14. 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

    1. 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.

  15. Wat to add instead if i dont hv rice flour. Can i add chickpea flour????4 stars

  16. 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.5 stars

    1. 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.

  17. Awesome recipe …. good work Dasana mam…I whole heartily appreciate your work … I always refer your recipes …keep it up !!!

    1. pleased to know this amruta thankyou for your positive words. god bless you.

  18. 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 .

    1. 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.

  19. 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?

    1. 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.

  20. 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!

    1. very pleased to know this devyani glad your kid loved oats dosa. thankyou so much and you are welcome.

  21. Looks super interesting and healthy.. eill definitely try it out. Thanks 🙂

  22. 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..

  23. 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.


    1. thanks radhika. the oats are not dry roasted. just ground directly as it is. you can use plain quaker oats.

  24. 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?4 stars

    1. 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.

  25. I made oats dosa today for my daughters tiffin. Must say they were yummy. This is gonna be my routine breakfast recipe5 stars

  26. Hare Krishna! Dasanna, can you also add quinoa dosa recipe?

    Love your dosa recipes. Tried rava dosa and it came out really well.


    1. Welcome Divyapriya. i will have to try quinoa dosa as never made it. will give it a try. Hare Krishna.

  27. Hi,

    I made this dosa today morning and it came out really well.my toddler who is the pickiest of eaters took to this without much fuss…my husband and I loved it too.
    Keep up the good work and continue posting such yummy recipes..kid friendly…if possible…

    -Lakshmi menon

  28. Super awesome recipes of yours…I am a working women and often find it difficult to make time for kitchen but your recipes not only taste yummm but also saves me time…
    Just made oats dosa for breakfast and it turned out to be a superhit .
    Thank you so much.5 stars

  29. Really thankful to you,coz even when I am sick,I can make simple & healthy food for me,ur recipes are just awesome and always mouth watering & I do get praises just becoz of u.thnx a lot once again,keep up posting nutrious recipes .5 stars

  30. thanks so much…this luks so so so yummy, i must try this….pls do share recipes which i can make instantly for my school going son..just dont knw what healthy tiffin options to use….also are the branded readymade oats with dried veggies in it, healthy for kids?5 stars

      1. Thanks so much…i just happened to come on this website recently and just loved it…Today I read your “about us” section and realized its a wonderful duo handling this beautiful website…keep up the good work of helping so many people.. the pictures below each point really really help and make it so easy to follow…God bless you both and help you to go a long way.

        1. welcome jayshree. thanks a lot for your kind words, prayers and for sharing this positive feedback.

  31. Very nice recipe..it is very healthy as oats are added. Can be add some thing else than rice flour? Thanks for sharing5 stars

  32. Thnx Amit, your recipes are really nice. We can also follow the same steps with besan/ gram-flour to make a healthy n crispy “besan cheela”.

  33. The dosas turned out really well just that I needed to add curd a little more. Thank you for this recipe.5 stars

  34. Hi dassana,

    One query : do you buy rice flour or make it at home. There are many recipes which require rice flour. Is there any particular brand…please suggest.

    Thankyou4 stars

    1. welcome rutba. i buy it from outside. i buy 24 natural mantra organic rice flour.

  35. Hi Dear,
    I have tried most of ur recipes, n have enjoy them all.
    One question, can I make this batter the previous night to make the dosas next morning….??
    Thanks so much for all ur effort….
    Have a Nice Day.4 stars

    1. welcome milz. glad to know this. yes you can make the batter and keep it in fridge. because if you keep the batter out it might become sour.

  36. I have just started making dosa, idli etc. First attempt good – used crepe pan and turned dosa over easy. Last weekend, all attempts stuck to pan. Batter was thiner than before – log of bubble holes showing and they did not seem to cook inside. Should heat be low to medium? Any advice please?

    1. firstly the pan should be well seasoned. the batter should not be more thin as then there will be holes but the dosas won’t have structure. they will look soft and appear as if not cooked. but they are cooked. this is due to the fact that a lot of water is there. heat should be medium.

  37. Hey Dassana, tried the recipe for breakfast this morning and was an instant hit.

  38. Ya dassna quinoa is expensive
    I happen to procure from relatives in U.S. It’s high In protein reduces blood cholesterol it seems
    So do I follow amaranth recipes?
    In South India what is it called as any idea?
    I’m from Karnataka is it Navni akki/ rice ?

  39. God bless you Dassana for your creativity and dedication! You have shown me a way to incorporate heart healthy oats into my fussy hubby’s diet in the most delicious way!

    1. thanks aparna for sharing your positive feedback and for your prayers.

  40. Thank you very much for the recipe Dassana. Made it with your recipe of peanut chutney. Everybody at home loved it!
    Never liked oats before but this recipe is right away added as a healthy tasty breakfast in our menu!

  41. Dassana all u r recipes are divine u truly blessed
    Have never enjoyed cooking so much before
    Actually I don’t like seeing other blogs n websites after cooking from urs
    Pls post some easy recipes of quinoa
    God bless u , n inturn we get blessed with u r awesome recipes5 stars

    1. Welcome Dr Kruthika. Thanks for sharing your kind words and for your prayers. In India Quinoa is very expensive. even a small pack cost more than 1000 Rs. thats why i don’t cook quinoa at home. moreover many indian grains like amaranth are as good as quinoa.

  42. Hi dassana
    Thanks for such healthy oats recipes..
    Pls post some paneer recipes without cashews using less oil..5 stars

  43. Hi dassana..rice which u have used ..is it
    Soaked one or not…thanks for such healthy recipes ..please post some paneer recipes for heart patient ..i mean
    Without cashew nd with less oil…

  44. Hi Dassana,

    I have one query related to wet grinder, hope you don’t mind asking me which wet grinder is best one to buy to make idli/dosa batter for 3 people or can let us know which brand/model you are using (I know its not required for this recipe) as I am having tough time grinding in mixer.

    Thanks in advance.

    1. hi nishi, i use ultra table top grinder. really good. the urad dal batter comes out very fluffy like whipped cream. the results are much much better than grinding in a mixer-grinder. try buying one where you can remove the lid while grinding, so that you can look the batter. some models come with a fixed lid and they cannot be removed while grinding. go for a smaller size.

  45. I tried it today and turned out perfect- I wanted to make it soft for my teething toddler- and it passed my toddler test!!!! I have tried several of your other recipes- all of them have turned out perfect !!!!! Thanks a bunch
    Btw, can we add veggies- like spinach, peas, carrots, beets?5 stars

    1. welcome anandita. yes you can add grated carrots beets, mashed peas and finally chopped spinach. thanks for sharing your experience.

    1. sakshi, you can whole wheat flour/atta or all purpose flour/maida or besan.

  46. Hello Dessana,

    Could you please clarify. Do I use “instant oats” (higher GI) or “whole grain rolled oats (lower GI) for this recipe? Or, does it not matter? My husband is diabetic so I am trying to do the right thing. All diabetic friendly recipes posted in the past and future are very much appreciated. Laurence

    1. hi laurence, you could use any oats. if using rolled oats, then just lightly roast them for 3 to 4 minutes in a pan on a low flame. when they cool down, then grind them to a fine powder. thanks for the feedback.

  47. This looks like a wonderful nutritious breakfast recipe n I can’t wait to try it..Is it ok if I powder porridge oats instead of instant?

  48. Hi, can you skip the cream of wheat and add extra rice flour or substitute a different flour? I am gluten intolerant?

    1. try adding gram flour or besan. will give a different taste and texture but will be good. and as you mention, you can also just add overall 1/2 cup rice flour.

      1. Thank you. All of your recipes look amazing. Thanks for taking the time to answer everyone’s questions also.

  49. Wow, a wonderful recipe… as you have mentioned, it doesn’t looks like it has oats in it and looks like Rava dosa actually. The pic of the crisp brown dosa is mouth watering 😛

    Thanks for the receipe