Oats Dosa Recipe

Oats Dosa is a dish for thin crepes cooked with cooking oats, yogurt, onions, herbs, and spices that makes for a crispy, lacy breakfast or snack. This Oats Dosa recipe from South India is easy to make and fast, making it a nutritious breakfast for hectic mornings. Furthermore, the batter in this recipe does not need to ferment.

About Oats Dosa

A simple, crispy, and nutritious dosa recipe using rice flour, rava, and powdered oats. The recipe can be considered an extension of the well-known rava dosa because it is so similar. Serve this recipe for breakfast in the morning or as a snack in the evening with a dollop of hot chutney. It's a fantastic substitute for classic dosa recipes.

Our menu now frequently includes this delectable oat dosa. They make a healthy breakfast or snack and are easy to prepare. Try these additional delicious oat recipes.

A crispy crepe prepared with oat flour is called an oat dosa. This is a quick and easy version of the classic Dosa recipe, which takes a long time and requires soaking rice and lentils, pounding them into a batter, and then fermenting the mixture.

How To Make Oats Dosa Step By Step

1.Add half cup of rolled or quick-cooking oats in a blender or mixer-grinder.

2.Make a fine powder.

3.In a mixing bowl, add the ground oat flour.

4.Add 

¼ cup of semolina (fine rava)

1/4 cup rice flour

1/2 teaspoon Salt

1/2 teaspoon cumin seeds

1/2 teaspoon minced or grated ginger.

5.Now add

¼ cup of finely chopped onions

1 finely chopped green chilli

1 tablespoon chopped coriander leaves

1Spring finely chopped curry leaves.

6.Add ¼ cup yogurt and 1 1/2 cups water.

7.Mix the ingredients to a free-flowing batter like we make rava dosa. you can add more or less water to adjust consistency. It has to be thin and runny. put the batter aside for ten minutes.

8.Heat a nonstick frying pan or a cast iron skillet/tawa over medium to medium-high heat. Before pouring the oil, delicately sprinkle some water on a cast-iron skillet to verify the temperature. Add the dosa batter to the pan if the water droplets sizzle and then dissipate.

A nonstick pan's nonstick coating will be impacted if water is added. Pour ½ to 1 teaspoon of oil over the non-stick or cast-iron skillet. Using a spoon, distribute the oil.

9.Pour the batter from the center to the perimeter of a ladle after stirring the batter in the bowl.

In contrast to the conventional fermented dosa recipes, do not use the back of the ladle to spread the batter.

10. The dosa should now be cooked over medium-high heat. Drizzle some oil in the little spaces and along the sides.

11.Turn and cook the opposite side once the bottom is golden and crisp. cook on both sides once and serve when done.

12.Add the oats dosa to a plate and serve hot. These crisp oats dosas are best served with coconut chutney, peanut chutney or tomato chutney.

Pro Tips:

Batter consistency: The batter should have the thin, runny, and flowing consistency of Rava Dosa batter. A slightly thicker batter results in softer dosas rather than crisp ones. Before using up the full quantity of batter, I advise testing a tiny bit to see how the dosa turns out.

Fixing batter that is too thick or thin: The dosas will turn out limp and thin with no shape or structure if the batter gets too thin. Add one or two teaspoons of rice flour, or more, and whisk to slightly thicken the batter if it's really thin. If the batter is thick, thin it out with one or two teaspoons of water.

The skillet's temperature: The tawa or skillet must be hot. Little holes occur once the batter is poured, giving the appearance of laciness.

Cooking time: Compared to your typical dosa, these instant oat dosas require more time to prepare. Take your time cooking them. When they are crispy and golden on both sides, take them out of the skillet.

Always stir batter: Use a ladle to thoroughly mix and stir the batter before preparing each dosa. The flours sink to the bowl's bottom. Before creating each dosa, always mix the batter. This guarantees that the flours are thoroughly combined prior to preparing your dosa.

Using a cast-iron pan: Be sure to season the skillet or tawa carefully if you plan to use one. The dosa will adhere to the skillet otherwise.

Adding Curd (yogurt): The dosas get a delightfully mildly tart taste from the curd. Use water in its place if you don't have curd.

Scaling: You can easily scale the ingredients to make a small or large batch of this oats dosa recipe.