Oats Dosa, an instant dosa recipe made with cooked oats and mixed flours. A quick and easy to make breakfast recipe.Jump to Recipe
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, as it uses just the dosa pan/cast iron tava, whereas for idly we have to use a 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.
Instant dosas are such a blessing. Like this Ragi dosa, Oats dosa made with whole oats, maida dosa and godhumai/wheat dosa. There is no trouble of soaking and grinding. Such instant dosas comes handy when we forget to prepare, and have less time in hand to make a quick and easy homemade meal.
Like instant dosa’s i prefer the grind and pour varieties too. This carrot dosa, watermelon rind dosa, falls under that category, where we don’t have to wait for the batter to ferment. Allof the adai varieties are grind and pour varieties. Oats Adai, Barley Adai, Jowar Adai, Varagu adai, Multigrain adai, Mixed millet adai are some adai recipes you can find in my kitchen. Adai recipes are a great way to include protein into vegetarian diet.
- Quick cooking oats
- Flours, i have used a combination of besan, wheat and rice flour for the dosa.
- Water, is the liquid used to mix the flours and oats.
- Seasoning, the batter is seasoned with onion, cumin, fresh ginger and chilies along with fresh herbs.
Oats dosa, an easy to make, mix and pour dosa. Today’s recipe uses cooked oats for making the dosa. Just remember to serve it hot straight from the tava along with spicy chutney or sambhar. If you are looking for oats dosa using raw oats/uncooked oats, you can find the recipe here
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, then cook 1/4 cup oats with 1/2 cup of water and use 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. If you like onion, then you can add finely chopped onions to the batter. If you prefer sattvic food, then skip the onion.
- Heat a dosa pan/cast iron tava, when hot, pour ladle of batter from outside to inside of the tava, like 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 your favorite chutney.
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Traditional Breakfast Recipes
Instant Oats Dosa | Mixed Flour Dosa | Vegan
- Measuring cups and spoons
- Bowls for mixing the batter
- Dosa tava/Cast iron tava for making dosa
- Turner for flipping and removing the dosa
- 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 tsp salt
- oil/ghee for making the dosa
- 1 Onion chopped fine
- 1 green chili chopped fine
- ½ tsp cumin seeds
- 2 tbsp chopped fresh coriander
- 1 sprig of curry leaf chopped fine
- ½ tsp finely shredded ginger
- This recipe uses cooked oats. If you don't have cooked oats handy, then cook 1/4 cup raw oats with 1/2 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 1/4 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 tsp 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.
- If you prefer , you can finely grated carrots too to the batter and make dosa.
- If you prefer sattvic food, skip the onions.
- This oats dosa, tastes best when served hot. I would not recommend this for packing in boxes to be consumed for later.
Serve this lacey, crispy Instant oats dosa with chutney of your choice. As i mentioned they taste delicious when served hot straight from the tava.