Print Recipe
4.75 from 28 votes

Oats Dosa

instant oats dosa recipe - quick and crisp instant oats dosa made with oats, rice flour and rawa/sooji. no fermentation required.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: breakfasts, snacks
Cuisine: south indian
Servings: 8 to 10 dosa
Calories: 91kcal
Author: 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

Calories: 91kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Cholesterol: 1mg | Sodium: 311mg | Potassium: 57mg | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 18mg | Calcium: 63mg | Iron: 2.1mg