Oats Dosa, thin, crispy South-Indian style pancakes made instant. Learn how to make Instant Oats Dosa with mixed flours. A quick, Vegan and healthy breakfast ready in just 15 minutes.
Instant Oats Dosa | Vegan Oats Dosa | Healthy Breakfast Dosa | How to make Oats Dosa | Breakfast in 10 minutes | Oats Recipe | Simple Dosa Recipe | Instant Dosa Recipe | Quick and easy Breakfast | Recipe under 15 minutes
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Dosa - Our Life Saver
Being a south-indian, its not shocking If I say, dosa is our favorite dish. Both my kids, are dosa-lovers, they are happy with dosa and idly podi.
As a cook, many of us prefer dosa because it uses just the dosa pan or cast iron tava. For idly, we have to use an Idly steamer, which becomes 4-5 vessels to clean.
With dosa, we can make it almost instantly. Mix 2-3 variety of flours with water and some seasoning you have delicious dosa, ready in minutes.
Why Instant Dosa?
Instant dosas, such as Ragi dosa, Oats dosa, Maida dosa, and Wheat dosa, are a quick and easy choice. Because they don't need soaking and grinding.
Traditional dosa recipe, like this bright turmeric dosa, requires soaking rice and urad dal for a minimum of 6 hours. Grinding the batter and fermenting it for another 8 hours.
But when you don't have the luxury of time, instant dosa's come in handy. All you need to do is mix a few flours and add seasonings, like this Instant mixed flour dosa . Make the batter, and voila! You have a quick and easy meal. They are perfect when we have less time in hand and prefer to enjoy a homemade meal.
Some Instant Dosa Inspirations.
Instant dosas, such as Ragi dosa, quick oats dosa, Maida dosa, and Wheat dosa, are a quick and easy choice. Because they don't need soaking and grinding.
Like instant dosa's I prefer the grind and pour varieties too. Grind and pour dosas, is where you soak the ingredients. Grind and instantly use the batter to make dosa. These batter require no fermentation.
This carrot dosa and watermelon rind dosa are in that category. We don't have to wait for the batter to ferment.
All the adai varieties are grind and pour varieties. You can find several adai recipes in my kitchen. Oats Adai, Barley Adai, Jowar Adai, Varagu adai, Multigrain adai, and Mixed millet adai are included. Adai recipes are a great way to include protein into vegetarian diet.
Traditional Breakfast Recipes
Ingredients to Make Vegan Oats Dosa
- Oats : I have used quick cooking oats in this instant dosa recipe. Since it needs minimal prep.
- Flours : i have used a combination of besan(gram flour), wheat and rice flour for this quick dosa.
- Liquid : I have used water to make the batter for this crispy oats dosa.
- Seasoning : the batter is seasoned with cumin, fresh ginger and chilies along with fresh herbs.
- Add-ons : You can also add grated carrots, corn, and chopped onions to the batter.
Instructions to Healthy Vegan Breakfast Dosa
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- I have used pre-cooked oats in the recipe. If you don't have it handy, cook ¼ cup oats with ½ cup of water. Then, use the cooked oats in the recipe.
- Mix cooked oats with rice, besan and wheat flour. Add salt and necessary amount of water and make it a pourable consistency batter.
- To this batter, add cumin, chilies with curry leaves and coriander. You can also add finely shredded carrots, roughly mashed peas and corn, finely chopped onions too.
- Heat a dosa pan or cast iron tava. When it is hot, pour a ladle of batter onto the tava starting from the outside and moving inward. This technique is similar to making rava dosa.
- Dot the edges with gingely oil/ghee. Let edges turn golden brown, carefully flip the dosa to the other side. Cook until crisp and brown.
- Remove the dosa and serve it with Coconut chutney.
- Just remember to serve it hot straight from the tava along with spicy chutney or sambhar.
More Chutney Recipes
Some Frequently Asked Question on Oats Dosa
This quick and easy oats dosa are best when served hot straight from the pan. So i wouldn't recommend these for lunch boxe.
Any leftover batter can be stored for a day in an air-tight container in the refrigerator. Since this is an instant dosa batter, i would recommend making it fresh. As leftover batter becomes thick and coagulated, as it has oats.
Not to worry, add enough water to make it thin and pourable consistency. Make dosa and serve immediately. Do not store the batter further.
If you are planning to make this recipe as part of meal prep, then i would suggest cooking oats ahead. Refrigerate it separately. Mix the flour and seasonings and refrigerate it separately. Just before making dosa, mix the required amount of cooked oats and flour, make batter with water and make dosas.
At home we usually prefer Idli podi and tomato chuntey for dosa. You can also serve it with paneer subzi for hearty meal. To make it a more complete meal, make a dry subzi like carrot & cabbage curry. Along with some Chana dal. Then this becomes a hearty platter checking protein, carbs and fiber.
Instant Oats Dosa | Mixed Flour Dosa | Vegan
Equipment
- Measuring cups and spoons
- Bowls for mixing the batter
- Dosa tava/Cast iron tava for making dosa
- Turner for flipping and removing the dosa
Ingredients
- ½ cup cooked oats
- ⅓ cup wheat flour / chapathi flour
- ⅓ cup besan/chickpea flour/gram flour
- ¼ cup rice flour
- 1 cup water
- ½ teaspoon salt
- oil/ghee for making the dosa
Seasoning
- 1 green chili chopped fine
- ½ teaspoon cumin seeds
- 2 tablespoon chopped fresh coriander
- 1 sprig of curry leaf chopped fine
- ½ teaspoon finely shredded ginger
Instructions
- This recipe uses cooked oats. If you don't have cooked oats handy, then cook ¼ cup raw oats with ½ cup water and use it in the dosa recipe.
- To a large bowl, add the cooked oats, both the flour and salt, mix well with a ladle. It will be a gooey dough, to this add water little by little and make a smooth, pour-able batter.
- The batter should be thin than the regular dosa batter but not watery. If you find the batter too thick, like idly batter then add another ¼ of water to it and mix.
- Now to this batter, add the seasonings, one by one, and mix well. I actually skipped the green chilies, since i was making it for my kiddo's breakfast, incase you are making it for adults, go ahead and add that chili.
- Heat a dosa pan/cast-ron tava, add a teaspoon of oil when it is hot, wipe it clean with a tissue/a piece of cloth. Take a ladle of batter, pour it from outside to inside. you will not pour it like regular dosa, you should do it like rava dosa, from outside to inside.
- Dot the edges with gingely oil/ghee, let the dosa sizzle and cook and the edges brown, using a spatula, flip and cook the other side until crisp.
- Remove from the tava and serve hot, with any chutney/sambar or idly podi. I served with Coconut chutney and idly podi.
Notes
- If you prefer , you can add finely grated carrots, finely chopped onions to the batter and make dosa.
- This oats dosa, tastes best when served hot. I would not recommend this for packing in boxes to be consumed for later.
Nutrition
Disclaimer
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.
vaishali sabnani
wow , now this looks as good as it must have tasted..super healthy !
Srivalli
So agree on porridge keeping us hungry..lol..this is a great way to use it and makes such a wonderful breakfast..do link it to my breakfast event..thanks!
Sarita
Nice healthy breakfast .. Looks inviting .. Great pics.
lavina agarwal
Very healthy and yummy breakfast dear..thanks for linking to our event 🙂
Pavani
Healthy & Yummy way to use up cooked oats. My husband is not a big fan of oats and this will probably make him eat oats without fuss 🙂 Thanks for sharing.
Mayuri Patel
Priya these instant oats dosa look so crispy and inviting. Love quick recipes like this one as a filling, hot and tasty breakfast comes together within 30 minutes.
Natalie
What a lovely breakfast idea. I love the seasonings you used in this recipe. I'm excited to try this out.
Varalakshmi
Love such quick to make dosas! With oats and other mixed flours this is such a brilliant recipe, will give it a try!
Julie
I love this instant oats dosa! What a lovely way to get it on the table a bit quicker. So tasty and delish.
Sandhya Ramakrishnan
I have made oats dosai before but used ground oats. I love that you have used cooked oats here. I often make a big batch of oats and usually end up having leftovers. This is my plan to use it in.
Neha (My Culinary Expressions)
Priya, I tried out this instant oats dosa. It turned out fabulous. I added some veggies and chilies to the batter. The impressive pics hooked me to this post and inspired me to make it this morning. Lovely post!
Priya_Srinivasan
thank you neha! Love the addition of veggies and chilies, makes it more hearty!
Preethi
I love instant dosa varieties.This instant oats dosa with mixed flours is so quick and easy to prepare. I love texture of this dosa. I made it this morning and it was loved by everyone at home .
Archana
As I read the recipe,my smile is widening. My maids are going on leave, and I need quick and easy and delicious recipes. You know I hate staying long in the kitchen, so this instant oats dosa recipe is a blessing. Will make some in the weeks to come.
Jayashree T Rao
The instant dosa looks lacy and tasty, it will be ideal for our dinner menu. Bookmarked, I love such easy recipes, they are so handy.
Priya vj
I made this oats dosa for breakfast 2 days back and inlaws loved it a lot ..the texture and taste is too good to stop with 1.