From the recipe box
Oats Dosa (Instant)
Dosas, pesarettu, paniyarams, paranthas, and chutneys for breakfast plates and light meals.
- Meal format
- Tiffins & Breads
- Base
- Dosa
Onion
From my kitchenCook this meal
Ingredients & method
- Prep
- 15 mins
- Cook
- 30 mins
- Total
- 45 mins
- Serves
- 4
Dosa Batter
- 2 cupsrolled oats
- ½ cupragi flour
- ½ cupsooji (rava/semolina)
- ½ cuprice flour
- 6–7dried red chilies
- ½red onion, roughly chopped
- 1 tablespooncumin seeds (jeera)
- —A large handful of coriander leaves (about 6–7 stalks)
- 10almonds, soaked
- 10walnuts, soaked
- to tasteSalt
- as neededWater
- as needed for the tavaOil or ghee
- 1onion finely chopped to sprinkle on the dosa while cooking
Notes & Tips
- The key to this dosa is getting the consistency right. Since there are no lentils, the batter is lighter and needs a little more care while cooking.
- The dosa needs a little more time on the tava compared to a regular dosa. Make sure the bottom is truly crisp before flipping.
- If your dosa is breaking while flipping, add a little more rice flour to help bind the batter.
- As you get comfortable making this dosa, you can reduce the rice flour and still get great results.
- Adding onions on top while the batter is still wet gives the dosa an amazing texture and extra flavor.
- This dosa pairs beautifully with coconut chutney or any chutney powder with a little ghee.
Step by step
Method
- 01
Prepare the Batter
- 02
Soak almonds and walnuts in water for a few hours or overnight.
- 03
Add oats, ragi flour, sooji, rice flour, dried red chilies, onion, cumin seeds, coriander leaves, soaked nuts, and salt into a blender.
- 04
Add water gradually and blend into a smooth batter.
- 05
Add more water until the batter reaches a lighter consistency than regular dosa batter.
- 06
Rest the batter for 10–15 minutes to allow the ingredients to hydrate.
- 07
Adjust consistency before making dosas. The batter should be thinner than regular dosa batter but not as loose as rava dosa batter.
- 08
Make the Dosa
- 09
Heat a tava or non-stick pan over medium heat.
- 10
Lightly grease the tava.
- 11
Pour a ladleful of batter and spread it gently like a dosa.
- 12
Sprinkle chopped onions on top while the batter is still wet for extra flavor.
- 13
Drizzle a little oil around the edges.
- 14
Cook until the bottom becomes crisp and golden.
- 15
Carefully flip only after the dosa has firmed up enough to avoid breaking.
- 16
Cook the other side briefly and remove.
- 17
Repeat with the remaining batter.
- 18
This Instant Oats Dosa is our family go-to when we don't have anything prepped. It's quick, flavorful, and requires no fermentation. It’s naturally vegan and can be gluten-free if using certified gluten-free oats and avoiding cross-contaminated ingredients.
