Oats dosa, an instant no grind version with little rice flour and wheat flour for binding. 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.
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.
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.
- Firstly, take oats, flour and all other ingredients in a mixing bowl.
- Make a thin batter of the all the ingredients except onion. You can mix onion in the batter as well. No issues.
How to make oats dosa
1. Heat dosa pan and sprinkle the onions, if not mixed with the batter and then pour the batter to make dosa. Sprinkle little oil.
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 recipe
- ¾ cup Oats Quick cook
- 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
- 1 tablespoon Coriander leaves chopped
- Salt as needed
- Water as needed
- Take oats, flour and all other ingredients in a mixing bowl.
- Make a thin batter of the all the ingredients firstly except oil.
- Heat dosa pan and then pour the batter starting from out ring, filling inside to make dosa. Sprinkle little oil.
- I did not mix onion in batter, rather sprinkled before pouring each dosa, which is optional. Just tried it like rava dosa.
- Cook in medium flame and no need to flip, when the dosa becomes golden brown, take out and transfer to the serving plate.
- You can omit onion and just make it plain oats dosa.
- 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 .