Instant Dosa/Crepe Archives - I camp in my kitchen

Instant Oats Dosa Recipe | Healthy Vegan Breakfast in 15 minutes

Priya_Srinivasan — Sun, 20 Apr 2025 18:46:19 +0000

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.

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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.

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More Chutney Recipes

Some Frequently Asked Question on Oats Dosa

Can i pack this Easy Oats Dosa for Lunch box

This quick and easy oats dosa are best when served hot straight from the pan. So i wouldn't recommend these for lunch boxe.

How to Store Leftover Instant Oats Dosa batter?

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.

The refrigerated batter became too thick? What to do?

Not to worry, add enough water to make it thin and pourable consistency. Make dosa and serve immediately. Do not store the batter further.

How to make this healthy oats dosa for Meal Prep?

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.

How to serve this Crispy Instant Oats Dosa?

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

Oats Dosa, thin, crispy South-Indian style pancakes made instant. Discover how to make Instant Oats Dosa with mixed flours. A quick, Vegan and healthy breakfast ready in just 15 minutes.

Course Breakfast, Snack

Cuisine Asian, Indian, South-Indian

Keyword How to make quick dosa, Instant dosa recipe, No ferment dosa recipe, Oat dosai, Oats dosa, Quick and easy dosa recipe, Soft dosa recipe

Prep Time 10

Cook Time 5

Total Time 15

Servings people

Calories 299kcal

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

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Gummidikaya Dosa/Red Pumpkin Dosa/Parangikaai Dosai/Manjal Poosanikaai Dosai

Priya_Srinivasan — Fri, 08 Apr 2016 11:35:00 +0000

Parangikaai dosai, never in my dream i imagined we can make dosa with this vegetable. I love making parangikaai vathakuzhambu and sambhar, even payasam and halwa, but dosai, seriously i was thinking twice before soaking rice and dal for this.
The inspiration for this dosa is from Lincy's space. It is a grind & pour dosa, that adds up for the inspiration to make this, he, he!!!
You don't need dal for this dosa, it can be made with rice alone. I added the dal for giving it a little protein power.
If made only with rice and the pumpkin, the dosa has a lovely yellow tinge. I didn't have dehusked urad dal, so added the one with skin, that is why my dosa has a dark color. Neverthless, the taste was awesome and that is what matters the most!!!

Ingredients

1.5 cups raw rice

½ cup split urad dal with skin (optional)

2 tablespoon chana dal (optional)

2 tablespoon Toor dal ( optional)

2 cups chopped yellow pumpkin/ Gummidikaya

3 green chilies

Handful of curry leaves

Handful of fresh coriander leaves

Method

Wash and soak rice and dal together in water for 3 hours. Drain and grind them together to a fine batter. Remove the batter to a wide bowl. To the same mixer take chopped pumpkin, chilies, coriander and curry leaves. grind into a fine paste. Add this to the batter and mix well.
I used my mixer to grind the batter. So I ground the rice and dal first then the vegetables. If using grinder you can take the rice-daland the veggies together and grind it to a fine batter. Now let the ground batter sit for 30 minutes.
Before making dosa check the consistency of the batter, if very thick like idly batter add ½ cup of water, stir and make dosa.
Heat a pan/ tava for dosa. The tava should be hot, when u splash water on the hot tava, it should make that sizzle sound.
Pour a ladle of batter in the center of the tava, spread to make a circle. Dot the edges with gingery oil/ghee.

Let it cook for a minute or until the edges turn brown & crisp. Flip and cook the other side for a minute.
Remove the dosa on a plate, serve with chutney of your choice. I served with Fenugreek leaves chutney/menthi koora pachadi.

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Bellam Dosa with Beerkaya Pachadi - Jaggery Dosa with Ridgegourd Chutney - Vellam Dosai with Peerkangai Chutney

Priya_Srinivasan — Fri, 01 Apr 2016 15:30:00 +0000

For Day 2, i m here with a sweet dosa. When i came across the recipe, i was in two thoughts, whether to try it or to look for another recipe. But then, when we love sweet pancakes, why not a sweet dosa?? So, i went ahead and made this dosa for our breakfast. On a safer side, i made a spicy chutney to balance the flavors. I was little worried that my elder one, my dosa master, would not approve it, but when he tasted it with the spicy chutney he just loved it and gave a thumbs up!!
I strongly suggest you to go for a spicy chutney if you are not used sweet version of dosa/pancakes. This dosa has to be served hot, straight from the pan, so forget about packing in lunchbox. Serve hot and enjoy them flying away from your pan.

Inspired from here & here
Ingredients

1.5 cups Whole wheat flour

½ cup grated jaggery (See notes)

2-3 pods of cardamom crushed

2-3 cups of water

2 pinches of baking soda

a pinch of salt

Method

Take wheat flour, salt and baking soda in a wide bowl. Mix well with your hands.
Take grated jaggery in a sauce pan, add ¼ cup of water, add crushed cardamoms to it. Let it simmer and the jaggery melt. Take it off the stove, strain for impurities.
Add the strained jaggery water to the flour, add a cup of water along and mix to form a pour-able dosa batter.
The batter will be thick, add water little by little to get the correct consistency. I added about 2 cups of water to get the right consistency, apart from the jaggery water.

Heat a tava, once it becomes hot, reduce the flame to simmer. Pour a ladle of batter in the center and quickly spread to form a circle.
Dot the edges with little ghee and let it cook for a minute, carefully flip to other side and let it cook for 30 seconds. Remove the dosa onto a serving plate.
This dosa has to be served hot with a spicy chutney to balance the flavors. I served it with spicy beerakaya pachadi/Ridgegourd chutney for a yumm combo.

Notes

The original recipe, which i referred used ¾ cup of jaggery, but it was way too sweet for our taste-buds, so i have reduced the quantity here in the recipe

Check out the Blogging Marathon page for the other Blogging
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Instant Ragi Dosa - Gluten-Free Breakfast

Priya_Srinivasan — Thu, 12 Dec 2013 13:24:00 +0000

Ragi Dosa, another instant and healthy dosa recipe. This recipe is gluten-free, and i tried this when there was little leftover besan crepe batter, to that i added the rest of the ingredients, it came out good. So, the next time, i experimented with the measurements a little to get a good textured ragi dosa. Unlike wheat based ragi dosa, this besan based ragi dosa holds good shape and can be made crisp and thin too.

Ragi breakfast keeps you full for a longer time and prevents from snacking in-between.It has a much higher amount of dietary fiber compared to white rice and other grains. It is also a low fat cereal and most of the fats are in the unsaturated form. This makes it the best choice in grains for people trying to lose weight. Though ragi is a carbohydrate rich food , it is all complex carbohydrates, which takes more time to be break down, so it releases glucose slowly into the blood stream and maintains your sugar level.

Ingredients

¾ Cup Ragi Flour/Finger Millet flour/Kezhvaragu maavu

¼ Cup Besan/Gram Flour

2 Cups of Water

1 Large Onion, finely chopped

1 green Chili, Finely , chopped

2 sprigs of curry leaves, chopped

handful of fresh coriander leaves, chopped

salt to taste

Method

In a large bowl, take both the flours, add salt and whisk well to combine.
Add chopped onion, chopped chilies, coriander and curry leaves, add water and make a batter of pouring consistency.

Heat a Flat pan/tava, when it is hot, add 2 drops of gingely oil, wipe out with a tissue or a cut onion. Pour a laddle of batter in the centre of the pan/tava, spread it a little, but not too thin.
Dot the edges with little gingely oil, let it cook for a second or two , flip and cook the other side for another 2 minutes.

Remove it from the flame and serve it hot with Chutney/Sambhar.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#35

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Instant Oats Dosa - Breakfast Recipe

Priya_Srinivasan — Mon, 04 Nov 2013 23:43:00 +0000

Kuttu is into some Fancy Dress Science Competition. Yes, you read it right, q fancy dress and also a Science Competition. He has to dress up like a scientist and explain a model made by him. Though he is the one, who is going to participate, it is like the whole house is into the competition. Starting from the research, model,speech, costume everything the parent has to do and the school just, checks what i have done and tell corrections. The past 2 weeks i m running like a headless chicken with this project. Yesterday was the rehearsal, and our bad luck one of the models didn't work properly during the rehearsal. Kuttu got a bit nervous, but then he managed well. All this information was given by kuttu and not by the concerned convenor, so i had to mail again, check what happened and today i m going to his school to check the model. I don't even want to imagine how bala will behave in school, while i m looking at the model!!!

Amidst, all this madness, kuttu wanted dosa for dinner yesterday. Adding to my good luck, no dosa batter was available and he is very particular about a white dosa and not a green one(pesarattu). I immediately whipped this Oats Dosa. This is yet another instant dosa recipe, which comes handy on such crazy days. The seasoning's give a nice taste and aroma to the dosa. Kuttu enjoyed it with his favorite dal and we had it with Coconut chutney.

Ingredients

1 Cup Quick Cooking Oats

½ Cup Rice Flour

½ Cup Wheat Flour

¾ Cup Buttermilk

2 cups of Water

Salt to taste

Gingely oil for making the dosa.

Seasoning

2 Green chilies

1 Large Onion

½ Cup grated carrot (optional, i didn't add)

1/ 2 teaspoon cumin seeds/jeera

¼ teaspoon of coarsely crushed Peppercorns

Method

Take Oats, Rice Flour and Wheat Flour in a Wide Bowl. Whisk well to combing. Add the seasoning. Mix well.

Add the butter milk, and 1 cup of water first. Whisk well to make a thick batter. After mixing well, add another cup of water to get the desired consistency. The batter should be of pouring consistency.
Heat a tava, pour a laddle of batter in the middle and spread a little. Do not make it very thin. Dot the edges with gingely oil. Cook for a minute, Flip and cook the other side too for a minute.

Remove from the tava to a serving plate. Serve Hot with sambhar and chutney of your choice.
Tastes best, when served hot. I served it with Coconut Chutney and Veggie Dal.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#34

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Besan Ka Cheela/Gram Flour Crepe

Priya_Srinivasan — Sun, 03 Nov 2013 04:33:00 +0000

It is November already, time flies real fast. I m loving this speed. i m just waiting for my little one to grow up and join school!!! 😉 Don't think otherwise, i love him a lot, more than myself. But between this Motherly, Wifely duty, I feel the real ME is lost somewhere.

I do Love being a Loving Wife and a Mother, but i feel i m not getting time or space to do what i want to and love to do.It is been long since, i sat and read the morning newspaper!!!! I love to watch NDTV, but now it is Cartoon Network, Disney Junior all the time, Even when the kids are not there, the TV too, automatically plays only those channels!!!! No time for personal grooming, i sometimes feel i look like my kiddo's Nanny!!!! ufff!!!!

Weekends, i started to feel why it is coming, with everybody at home, i go crazy. The moment i wake up, i m in the kitchen, making 3 different breakfast for 4 people. Thought of it makes me dizzy!!!! To make those morning less complicated and to keep me sane, I go for these Instant Idly/Dosa recipes. With my elder one being a Dosa King, he is a happy kid with dosa for all 3 times of the day. I keep it simple with a Chutney and some Leftover sambhar. You can even pair it with some spicy Mango pickle.

Recipe Source : FoodFood Channel

Ingredients (Makes 4 Cheela's)

½ Cup Besan/Gram Flour/Kadalai Maavu

1 cup water

1 Medium-sized onion

1no green chili

1/ 4 teaspoon salt (or to taste)

hing a pinch

a sprig of curry leaves

handful of coriander leaves

Method

Chop onion and chili finely, wash curry leaves and coriander leaves and chop them finely.
In a bowl, add besan, chopped onion, chili, curry leaves, coriander leaves. Add Water little by little and make a batter of pouring consistency.

Add salt and hing and mix well. you might need more than ¾th and less than 1 full of cup of Water. So add water slowly to achieve the desired consistency.
Heat Tawa, pour a laddle of batter in the center and spread a little. Do not make it thin. Dot the edges with little gingely oil/ghee.

Cook for few seconds, till the top looks dry, flip and cook the other side for another minute. Remove to a serving plate. Repeat the same with rest of the batter

Serve Hot with Chutney and sambhar. I served it sambhar and 3-Nuts Chutney.

Sending this to CCChallenge, happening @ +Srivalli Jetti space every weekend.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#34

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Instant Maida Dosa/Instant Plain Flour Crepe - Virtual Bridal Shower

Priya_Srinivasan — Tue, 08 May 2012 01:07:00 +0000

Blogging has become more than a hobby these days. Many of my fellow bloggers would definitely agree with my thought. It has opened us a new world of virtual friendship. An year of Blogging Marathon, has brought so many friends and we have become a part and parcel of each other's happiness and sorrow. Its an Happy Moment in the Blogging Marathon Family, Aarthi of Yummy Tummy is getting Married later this month, so some of us decided to Surprise her by throwing a Virtual Bridal Shower. Each of us picked up a recipe from her blog, cooked, clicked, relished and now posting her a virtual treat to enjoy!!!!

Aarthi, Wishing you a Wonderful Married Life!!! May God Bless you both with all the Goodness in this Universe and May be your Life be filled with Lots and Lots of Sweet Surprises!!!!!

Here is an Dedication for you, I Love this Song and hope you enjoy it too, a Tips and Tricks for a Happy Marriage!!!

Ingredients

1 Cup Maida/Plain Flour/All Purpose Flour

¼ Cup Rice Flour

1 Medium size Onion, finely chopped

2-3 green Chilies, finely chopped

2 sprigs of Curry leaves

1 teaspoon Cumin Seeds/Jeera

Salt to taste

Water as needed, (approximately 2 cups)

Oil for drizzling the crepes/dosa's

Method

In a mixing bowl add every ingredients, except Water and oil.Mix them well.
Add water little by little to make a thin batter. The batter should be of pouring consistency and not too runny.
Heat a non stick tawa in a medium flame, Pour a ladleful of batter, spread it thinly. You need spread fast, since the dosa sets fast.

Drizzle some oil and cook untill the bottom crisp up. Flip over and cook till it turn light golden. Be little patient, it takes little time for the Dosa/Crepe to get Crisp.
Serve Hot with Sambar/Chutney.

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Godhumai Dosa/Instant Wheat Crepe and Kothamalli Thogayal/Coriander Chutney - Blog Hop Wednesday

Priya_Srinivasan — Wed, 14 Dec 2011 09:36:00 +0000

This Week for Blog Hop Wednesday i m paired with Hyma of Hyma's Flavours. I decided to make her Wheat Dosa and a Coriander Thogayal recipe. Both turned out to be a perfect Combo. The Wheat Dosa, i m making for the first time, it was a Super-hit. Both the Recipes are Easy and Quick to make.

Godhumai Dosai/Instant Wheat Crepe
Ingredients
3 Cups Wheat flour

1 Cup Rice Flour

1 Cup Whisked Curd, preferably sour

3-4 nos Green Chillie, finely chopped

1 teaspoon Cumin Seeds

2 Medium Onions, finely chopped

1 Medium Carrot, Shredded

Salt to taste

Water, as needed

Method

In a Wide Bowl, Mix both the flours, add Curd and Water and Bring it to Dosa Batter Consistency/Pouring Consistency.
Add Chopped green chillies, onions and shredded carrot to the batter and mix well. Adjust the Salt.
Heat a Non-Stick Tawa/Pan, Pour a laddle of batter in circular motion. Don't spread the batter using the back of the laddle!!!!!
Keep it to a medium circle, smear the edges with little oil. Wait for a minute, Flip and Cook both sides.
Serve Hot with your favorite Chutney

Kothamalli Thogayal/Coriander Chutney
Ingredients
1 Bunch of Coriander leaves
2 tablespoon Urad dal
3-4 Red Chillies
Tamarind, a small gooseberry size
Salt to taste
hing a pinch

Method

Cut the roots of the Coriader leaves bunch, keep the stalks, Rinse thoroughly and Chop Roughly.
Heat a Pan and Roast urad dal, chillies and tamarind with little oil. Switch off the pan, add Coriander leaves and let it be in the pan.
When the roasted ingredient are cool enough, Grind them along with salt and coriander leaves.
Do not add much water while grinding.Let the chutney be little coarse.
Transfer it to a bowl, heat a teaspoon of gingely oil, splutter mustard seeds, add hing and pour over the chutney.

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Instant Cornmeal Dosa/Crepe

Priya_Srinivasan — Tue, 06 Apr 2010 02:45:00 +0000

When u have kids around, u got to know the instant version of anything!!!! Dinner Time yesterday evening, My Lil Angel came running to the kitchen, "Amma, amma, enna venum?", it means i should ask him "enna venum". I asked him "enna venum di chellam?", "mmmm, white dosai :)" came the reply. Aha idly/dosa batter got over!!! i said to him "amma will make poori for you, flower poori, aeroplane poori, star poori!!!" with my eyes wide open!!!!! The Reply "illai, white dosai". All my acting gone waste!!! Ok, i said wait go watch Tom and Jerry i will make Dosai for you. Thats the Story behind my Instant Dosa!!!

Ingredients

½ cup Cornmeal

1 tablespoon All Purpose flour

2 tablespoon Wheat flour

Eno Fruit Salt a pinch

1 cup Buttermilk

Salt to taste

Method

Mix all the above said ingredients with buttermilk to pouring consistency.Heat the tava, pour half a laddle of the batter, spread a little, dont make it tooo thin!!!. Drizzle some ghee/oil on the sides,Cook both sides on a Low flame. Keep the flame low, or else u get black Dosas!!!! 🙂 If you enough time you can even add some shredded carrot to the batter.

Serve HOT with any Chutney, Mine vanished with some Thokku!!! Happy Tummy!!!! Happy Mummy!!!

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