Oats Dosa

Posted by : Piyush Thareja

Oats Dosa
  • Food Type : Veg
  • Cook Time : 00:25
  • Cuisine : Indian
  • Calories
  • Protein
  • Fat
  • Carbs

How to make & Oats Dosa


Firstly powder half cup oats to fine powder in a blender jar. Transfer it to a mixing bowl along with salt, rice flour, semolina, cumin, curry leaves, ginger, green chilies, chopped onions and coriander leaves. Then add curd (optional) and pour water. Mix all of them together to get a free flowing runny batter. The consistency must be similar to that of the rava dosa batter. If needed add more water to get the required consistency. Keep this aside for 10 to 15 mins. Grease a dosa tawa or griddle with few drops of oil and heat it. . This prevents the oats dosas from sticking at the bottom.


1. When the dosa tawa or griddle is moderately hot enough, stir the batter with a deep ladle. 2. Adjust the consistency if needed by pouring little water. 3. Pour one ladle of batter all around the tawa evenly. 4. Do not spread the batter. Just pour it and fill up the gaps.


5. Sprinkle some ghee or oil on the edges. 6. Cook the oats dosa on a medium heat until it turns golden on the base. 7. When it is cooked well, it will begin to leave the sides of the pan. Flip it and cook on the other side.


8. Again flip it and cook until crisp and golden. Remove oats dosa to a plate and serve with chutney. 9. To make the next dosa, the pan has to be hot enough. 10. if needed you can add few drops of oil and rub with a cut onion. Then make the next oats dosa.


method - 2


1. If you have some left over plain dosa batter, then powder some oats. 2. Stir the powder in a small bowl along with little water. Mix to make a lump free batter. 3. Mix the oats batter with dosa batter. 4. Bring it to thick dosa batter consistency by pouring more water if needed. 5. Heat a greased tawa and pour the batter spreading it well to make a thin and crisp dosas. . Pour little oil around the edges. Flip it and fry the oats dosa on the other side as well.