Instant Oats Dosa Recipe
Instant Oats Dosa
Dosa or pancakes are most popular breakfast, snack and dinner option which is very popular in South India.
Instant oats dosa is made with oats flour, rice flour, semolina, spices and herbs. Very easy, crispy, delicious and healthy. This dosa has thin and crisp texture which is very much similar to the South Indian style popular rava dosa. Crispiness of this dosa comes from rice flour added.
This dosa is a good alternative to the regular rice-urad dal dosa recipe. It does not require any prior planning, time and effort. Very nutritious dosa option which can be made in jiffy with readily and easily available ingredients. Perfect for busy mornings.
Oats are the great source of proteins, soluble fiber which controls the blood sugar level and lowers the bad cholesterol. Helps in maintaining the balanced diet.
Can be served as breakfast, snack or as dinner. It tastes good without any side dish also as it have spices and herbs.
- 3/4 cup rolled oats, i used quaker oats, you can use any rolled or cooking oats
- 1/2 cup rice flour
- 1/4 cup semolina or suji or cream of wheat, coarse variety
- 2-3 cups water, to make batter
- salt to taste
- 7-8 whole pepper corns, crushed
- 1 inch long fresh ginger, chopped finely
- 2-3 tablespoons fresh coriander leaves, finely chopped
- 1 teaspoon cumin seeds
- 1-2 strings fresh curry leaves, finely chopped
- 1-2 green chilies, finely chopped
- 1-2 tablespoons oil or ghee, to smear on dosa
How to make instant oats dosa
- In a frying pan, take 3/4 cup of oats, dry fry in a medium flame till it turns golden brown and starts smelling nice. Let it cool down.
- After cooling down, transfer fried oats to the mixer jar and grind to fine powder.
- Transfer this oats powder to the mixing bowl or vessel. To this add 1/2 cup of rice flour and 1/4 cup of semolina or cream of wheat (i used coarse variety semolina).
- Mix all the flours, add about 2 1/2 cups of fresh water, mix well and whisk to form batter without forming any lumps. Consistency should be free flowing (runny batter). Add salt to taste.
- Crush about 7-8 whole black peppercorns in a bowl. Add this to the batter. Also add 1-2 tablespoons of finely chopped fresh coriander leaves, 1-2 strings of finely chopped fresh curry leaves, 1 inch long finely chopped ginger, 1-2 chopped green chilies, 1 teaspoon of cumin seeds. Mix everything properly. Add more water if required to adjust the consistency required.
- Heat tawa or griddle over medium flame (don't make tawa too hot).
- Stir and pour the batter evenly all over the pan. Do not spread batter like regular dosa.. Just pour the batter and fill the gaps if any. Close the lid and cook dosa for 1-2 minutes over medium flame.
- When it is completely cooked, you can see dosa turns brown and edges will begin to leave the tawa.
- Using spatula lift dosa from tawa and transfer it to the serving plate. No need to cook on both sides. Repeat the same procedure to the remaining batter. Stir the batter well and then pour over tawa before making each new dosa.
- Serve dosa hot with any side dish of your choice.
Step by step photos
- Along with rice flour and semolina, you can even add 1/2 cup of wheat flour to make this dosa more tasty and healthy.
- You can increase the quantity of rice flour to make this dosa more crispy.
- Don't make batter too thin or too thick. It should be of flowing consistency. If batter becomes too thin add more rice flour and if it becomes thick add more water.
- You will get thick dosa if the batter is thick. If so, add more water.
- You can add finely chopped onions, grated carrots and fresh grated coconut to the batter. This is optional.
- If dosas are sticking to the bottom of the tawa, grease tawa with few drops of oil and then make dosa.
- Thin batter gives you crisp dosas. If you want soft dosas, make batter little thick.
- These dosas take little more time to cook when compared to regular dosa.
- To check if tawa is ready to pour batter, jusr drizzle some droplets of water over tawa. If it evaporate quickly, then tawa is hot enough to make dosas.
- If you have oats flour, use it directly to make dosa instead of frying and making powder of oats.
- If you are not making dosa immediately, semolina will absorb the water and makes the batter thick. If so, add more water to adjust the consistency before making dosa.
|Serving size: 1|
|Calories from Fat||9|
|% Daily Value *|
|Fat 1 g||2%|
|Carbohydrates 21 g||7%|
|Sugar 1 g|
|Fiber 1 g||4%|
|Protein 3 g||6%|
|Sodium 75 mg||3%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|