Instant Oats Dosa is a fast, healthy breakfast recipe that's spiced with ginger, cumin, curry leaves, onions and coriander. The batter takes minutes to make and the result is crepes or dosas that are really crispy.
I like Oats in many forms but I don't enjoy them sweet. Which is how people normally eat them. So if you are like me, and want to eat savoury oats, then this recipe is for you!
Dosas are a huge part of South Indian cuisine, and after living in Bangalore, I've really come to enjoy them for breakfast. But regular dosas need fermentation and take a day for the batter to come together.
The beauty of Oats Dosa is that the batter takes only 10 minutes of actual prep time and you can make dosas in under an hour. They are really light and crispy with a perforated texture that looks beautiful. With all the herbs and spices, these light oat crepes make a super healthy Indian breakfast.
How to make Oats Dosa + Ingredients
You only need a handful of ingredients for Oats Dosa:
- Oats: Use instant quick cooking oats or rolled oats. Grind them to a powder using the chutney jar of a mixer grinder or a spice or coffee grinder
- Rice Flour: Rice Flour acts as a binding agent in the batter and also makes these dosas crispy
- Sooji/Rava/Semolina: If you are in India, use Chiroti Rava or Bombay Rava. Sooji adds texture, makes these crispy
- Curd: For a sour, tangy flavour
- Herbs: Coriander, Curry leaves and green chillies chopped really finely and added to the batter for fragrance and flavour
- Ginger and Onions: Chopped finely for flavour. You don't need to pre cook them. They'll cook along with the dosas on the tava
- Cumin: Cumin seeds or Jeera is the only spice that's added to the batter along with salt
- Grind: Grind the oats into a fine powder to make oat flour
- Mix: Mix the oats, rice flour and semolina together in a bowl with water to make a thick batter. This ensures there are no lumps
- Herbs & Spices: Add all the other ingredients and water and make a thin batter which is the consistency of milk
- Rest: Let the batter rest for 20 minutes. This helps soak the oat flour and sooji/semolina and swells it up
- Make Dosas: Heat a dosa tava/non stick skillet. Mix the batter and pour it with a ladle from the inside out. Because it's so thin, we don't spread it out with the back of a ladle like we do for a regular dosa. As the batter is poured, it should immediately start forming little bubbles. Fill any gaps with a little more batter. You'll see small holes forming in the dosa which is perfect.
- Oil/Ghee: Sprinkle oil or ghee around the periphery and the middle of the dosa
- Cook: Cook the dosa on a medium flame for 2-3 minutes till you see the edges browning and start to separate from the pan. Gently use a spatula to loosen the dosa from the base and flip it. Cook it for a minute or two on the other side and remove from the pan.
Serve Oats Dosa with
These dosas taste best when they are hot off the pan. They soften as they cool down. When cooking for the family, I usually keep two pans on the stove because they disappear really fast!
Richa's Top Tips
- Batter consistency: The batter should be thin and of pouring consistency, almost like the consistency of the milk. The water in the batter will evaporate as these cook, leaving the dosas crispy with a lacy texture
- Fixing a too thin or thick batter: If your batter is too thick, add a few tablespoons of water and if its too thin, add a teaspoon or two of rice flour
- Test run: Before you start making dosas, do a test run with a small amount of batter on the pan. This will help you make adjustments to the batter if required
- Hot Pan: Start the dosas on a really hot pan. As the batter hits the tava, it'll contract slightly, the batter will set and you'll start to see bubbles forming on the surface. If your pan isn't hot enough in the beginning, the dosas won't come out as crispy
- Pour instead of spreading: The right way to make Oats Dosas is to pour the batter on a hot pan, instead of spreading it out like you normally would for dosas (watch the video to see how its done)
- Stir the Batter: Stir the batter everytime you make a new dosa. Because there is so much water in the batter, the solids like oats flour and sooji start to settle at the bottom. Stirring the batter makes everything homogenous again before you pour.
- Cook till golden and crispy: The cooking times for Oats Dosa can vary slightly. Look for crispy edges and a golden base. That's when you know the dosa is cooked and can be flipped
More Breakfast Recipes
- Softest Idlis and Crispiest Dosas
- 5 Savoury Oatmeal Recipes
- Apple Pie Oatmeal Bowl
- Millet Mysore Masala Dosa
Watch the Video
Oats Dosa - Healthy Breakfast Recipe
- ½ Cup Oats Rolled or Instant
- ¼ Cup Semolina
- ¼ Cup Rice Flour
- ¼ Cup homemade Curd or Yogurt whisked lightly
- 1 Teaspoon Cumin Seeds jeera
- ½ Cup Chopped Onion finely chopped
- ½ Inch Ginger finely chopped
- 2-3 Green Chillies finely chopped
- 2-3 Sprigs Curry Leaves finely chopped
- 3 Tablespoons Chopped Coriander Leaves
- 1-2 Teaspoons Salt
- 2 ½ - 3 Cups Water
- 2-3 Tablespoons Oil/Ghee for cooking dosas
- Grind oats to a fine powder using the chutney jar of mixie or a food processor. Set aside.
- In a large mixing bowl, combine ground oats, semolina, rice flour, curd and a cup of water to make a smooth paste. Add cumin seeds, onion, ginger, green chillies, curry leaves, coriander leaves, salt and another 1 ½ cups water and mix well. Use only 2 ½ cups of water total initially. Add the remaining half cup if necessary while adjusting the consistency.
- Ensure there are no lumps and the batter is well mixed. The batter should be loose and watery. It should resemble a runny consistency. Set aside for 20 minutes.
- Heat a tawa or non-stick pan over medium heat. Drizzle half a teaspoon of oil or ghee, spread it around and wipe off the excess with a paper towel or kitchen cloth.
- Check the consistency of the batter before pouring. Use a deep ladle and mix the batter well every time before making a dosa. Once the tawa is hot enough, pour the batter starting from the periphery and then moving in. Do not spread the batter, just pour more to fill any gaps.
- Cook on medium flame for 2-3 minutes. Drizzle oil or ghee on the sides and the gaps. When the dosa is cooked enough, the edges will leave the pan easily and it will start to look golden brown. At this point flip the dosa and cook for another minute. Flip it back, fold and serve hot. Repeat with the remaining batter. Serve with your choice of chutney or sambar.
- Grind oats to a fine powder. This will determine the consistency of your batter as well. Ensure there are no chunks of oats as it will not roast properly when on the tawa.
- I've used semolina - which is called sooji rava. It's a fine small granule rava. This type works best for this recipe.
- Adjust the spice levels by increasing or decreasing the amount of green chillies. If you like the flavour, you can also increase the amount of coriander leaves, curry leaves, ginger and/or onions. Remember to keep them fine chopped, appropriate to the consistency of the batter.
- Do not skip curd or yogurt. This not only impacts the consistency but also gives it the sour fermented taste.
- I used 3 cups of water. Start with 2 ½ cups and adjust accordingly.
- Ensure the tawa is hot before pouring the batter onto it. This is important to for the dosa to be crispy.