Oats dosa two ways, an instant no grind version with little rice flour and wheat flour for binding as well as a ground version. It tastes no less than a rava dosa when eaten hot!
Instant oats dosa is one which often helps me when I am hungry and need something quick, filling but guilt free.
Oats - I have used instant quick cook oats for no grind version and rolled oats in other. You can also use steel cut oats.
Flours - Wheat flour and rice flour for binding and crispiness. Use just rice flour if you want to make it gluten free
Onion - Adds taste, but it's optional. Make sure to add finely chopped so that it does not affect the texture.
Green chilli - For spice and flavor, finely chop it or skip it for kids.
Ginger - It helps with flavor as well as digestion in oats dosa. Oats tends to give heartburn at times, so add ginger to prevent.
Curry leaves - For flavor.
Black pepper powder & cumin - For spice, flavour and digestion.
Why I love this
This is so easy to make just whip up everything and make dosa, no other steps to do. It comes out crispy and tasty too! Just like you would make any other karacha maavu dosa.
I made this with quick cook oats, but oats dosa can be made with any type of oats. Steel cut, rolled etc.
Just give it a blend in mixie and you are good to go. Then ingredients are very flexible.
- Quick and easy breakfast, perfect on-the-go breakfast solution.
- Boosts nutrition.
- Gluten-free alternative available.
- Best option for weight loss and diabetes management.
- A tasty way to incorporate oats into your diet.
Want to make gluten free? Omit wheat flour and use rice flour itself.
Want no onion? Skip it and just use a sprinkle of asafoetida for flavor. Add some grated carrot for colorful and nutritious twist. So it's a versatile recipe you can use you own.
If using rolled oats, firstly powder it to a flour and use in the recipe. If instant oats, you can use as such or optionally powder it.
Oats dosa batter
- Firstly, take oats, flour and all other ingredients - wheat flour, rice flour, onion, ginger, green chilli, curry leaves, pepper, cumin and salt in a mixing bowl. Then, using a whisk, mix well dry.
- Secondly, add 1 cup water to make a thick paste. After that, add water gradually as you whisk and prepare a thin batter.
How to make oats dosa
1. Heat dosa pan firstly and smear with little oil. Then pour a ladle full of batter as outer ring. After that, fill inside.
Cook in medium flame (NO high flame) until the edges are golden in colour and no need to flip.
Run the spatula around the edges and take out. Transfer to the serving plate.
Make sure to cook in medium flame for long time to prevent breaking.
- Add more flour - Rice flour or wheat flour for binding.
- Cook for long time in medium flame than in high flame for shorter.
Oats dosa recipe | Two Instant ways
- ¾ cup Oats Quick cook
- 1 cup Rolled oats
- ¼ cup Rice flour
- ¼ cup Wheat flour
- 1 Onion chopped
- 1 Green chilli chopped
- 1 teaspoon Ginger chopped
- 1 teaspoon Cumin seeds
- 1 teaspoon Black pepper powdered/ crushed
- 1 tablespoon Coriander leaves chopped
- Water as needed
- Place rolled oats firstly in blender and powder it. It will be slightly coarse like a husk but enough to be called as flour.
Oats dosa batter
- Then, take oats, wheat flour, rice flour, ginger, green chilli, curry leaves, pepper, cumin and salt in a mixing bowl.
- Mix well firstly and then add 1 cup water to make a paste without lumps using a whisk.
- After that, add water gradually as you mix.
- Make a thin batter like we make for rava dosa or other karacha mavu (instant flour) dosa.
Make oats dosa
- Heat dosa pan firstly and grease it with oil.
- Then pour the batter starting from out ring, filling inside to make dosa. Sprinkle little oil if deisired.
- Cook in medium flame and no need to flip, when the dosa becomes golden brown, take out and transfer to the serving plate.
- Oats dosa ready.
- You can omit onion and just make it plain oats dosa. Use asafoetida as flavour factor.
- The consistency should be watery as we do for rava dosa. Or you can make thick batter and make thick dosas as well.
- Since we don't add much oil and oats have a dry texture, better eat it dunked in sambar or chutney .
- I do not flip as it gives crispier results. If you like, you can flip and cook too.
- Always cook in medium flame, otherwise dosa will break while taking out/ flipping.