oats dosa

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.

oats dosa recipe, instant oats dosa recipe, quick oats dosa recipe

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

  1. 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.
  2. 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.
  3. the tava has to be hot. so when the batter is poured, small holes are formed giving a lacy effect.
  4. 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.
  5. when making each dosa, stir the batter very well with the ladle and then take the batter in the ladle.
  6. if using a cast iron pan, make sure the pan or tawa is well seasoned. otherwise the dosa will stick to the pan.
  7. serve these instant dosas hot, as on cooling, the texture becomes soft.
  8. 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.

oats for oats dosa recipe

2. then add ¼ cup rava/sooji/cream of wheat/semolina.

oats for oats dosa recipe

3. next add ¼ cup rice flour. you can also use brown rice flour.

rice flour for oats dosa recipe

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.

curd for oats dosa recipe

5. add 1 cup of water.

water for oats dosa recipe

6. begin to mix the batter.

batter for oats dosa recipe

7. stir and mix to a smooth consistency without any lumps.

batter for oats dosa recipe

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.

onions for quick oats dosa recipe

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.

spices for instant oats dosa recipe

10. stir again and keep aside for 10 minutes.

quick oats dosa batter

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.

instant oats dosa batter

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.

seasoning tawa for oats dosa batter

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.

making quick oats dosa recipe

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

making instant oats dosa recipe

15. fill these gaps with a bit more of the batter.

making oats dosa recipe

16. now cook the dosas on a medium flame.

cooking quick oats dosa recipe

17. sprinkle some oil around the sides and in the small holes or gaps.

cooking quick oats dosa recipe

18. cook for 1.5 to 2 minutes. you will also see that the edges loosen up and separate from the pan.

cooking instant oats dosa recipe

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

cooking instant oats dosa recipe

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.

cooking oats dosa recipe

21. fold on the tava and remove.

cooked dosa - oats dosa recipe

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.

cooked - oats dosa recipe

serve these oats dosa with coconut chutney, vegetable sambar or idli-dosa podi. serve these dosas hot, as on cooling, the texture becomes soft.

oats dosa recipe, instant oats dosa recipe, quick oats dosa recipe

more dosa varieties

Oats Dosa

4.75 from 28 votes
instant oats dosa recipe - quick and crisp instant oats dosa made with oats, rice flour and rawa/sooji. no fermentation required.
Author:Dassana Amit
Prep Time:15 mins
Cook Time:25 mins
Total Time:40 mins
Course:breakfasts,snacks
Cuisine:south indian
Servings (change the number to scale):8 to 10 dosa
(1 CUP = 250 ML)

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)

Nutrition Facts
Oats Dosa
Amount Per Serving
Calories 91 Calories from Fat 27
% Daily Value*
Fat 3g5%
Cholesterol 1mg0%
Sodium 311mg14%
Potassium 57mg2%
Carbohydrates 12g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 50IU1%
Vitamin C 18mg22%
Calcium 63mg6%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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142 comments/reviews

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

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

    Thanks,
    Divya

  2. 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

  3. 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

  4. 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

  5. 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

      • 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.

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

  7. 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”.

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

  9. 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

  10. 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

  11. 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?

    • 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.

  12. 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 ?

  13. 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!

  14. 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!

  15. 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
    Thanks
    God bless u , n inturn we get blessed with u r awesome recipes5 stars

    • 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.

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

  17. 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…

  18. 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.
    Nishi.

    • 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.

  19. 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

  20. 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

    • 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.

  21. 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?

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

  23. 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
    Lalitha