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Instant Oats dosa
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Instant Oats Dosa | Mixed Flour Dosa | Vegan

Oats Dosa, an instant dosa recipe made with cooked oats and mixed flours. A quick and easy to make breakfast recipe.
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 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 people
Calories

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 Onion chopped fine
  • 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 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.