Authentic Dosa Recipe- Oats, Rice & Dal South Indian Pancake

Last Updated on 2 months by Neha Deshmukh

Authentic Dosa Recipe – Oats, Rice & Dal South Indian Pancake

Introduction

Oh, dosa! Just the word conjures up images of bustling South Indian kitchens and the satisfying crunch of a perfectly made pancake. I remember the first time I tried to make dosa myself – it was a bit of a learning curve, let me tell you! But the reward? Absolutely worth it. This isn’t your average dosa recipe, though. We’re adding a little boost of nutrition with oats, alongside the traditional rice and dal blend. It’s a family favourite, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This dosa recipe is special because it balances tradition with a healthy twist. The oats add a lovely texture and a subtle nutty flavour, while the combination of dals gives it a depth of flavour you won’t find anywhere else. Plus, it’s surprisingly achievable at home, even if you’ve never made dosa before! It’s a fantastic way to enjoy a classic South Indian breakfast, lunch, or dinner.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious dosas:

• 1 cup quick cooking oats
• 0.5 cup rice
• 0.25 cup green moong
• 0.25 cup tur dal (split pigeon peas)
• 0.25 cup chana dal (split chickpeas)
• 1 tbsp yellow moong dal (split mung beans)
• 1 tbsp urad dal (split black lentils)
• 0.5 tsp asafoetida (hing)
• 1 tsp aniseed
• 2 green chilies
• 2 red chilies
• 1 inch ginger
• 1 onion
• 0.5 tsp turmeric powder
• 2 tbsp coriander leaves

Ingredient Notes

Let’s talk ingredients! Using quick-cooking oats makes this recipe a little faster, but you can use rolled oats too – just adjust the soaking time. The blend of dals – green moong, tur dal, chana dal, yellow moong, and urad dal – is key to that authentic dosa flavour. Don’t skip them! And speaking of key ingredients, asafoetida (hing) is a must in South Indian cooking. It adds a unique savoury flavour that you just can’t replicate. A little goes a long way, though! If you’re not familiar with it, don’t worry, I’ve covered substitutions in the FAQs.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the dals and rice separately in water for at least 3 hours. This is crucial for a smooth batter.
2. Next, grind the rice with the green chilies, red chilies, ginger, and aniseed into a smooth paste. Set this aside.
3. Now, grind the soaked dals and oats into a slightly coarse batter. Don’t make it too smooth – a little texture is good.
4. Combine both batters in a large bowl.
5. Mix in the chopped onion, asafoetida, turmeric powder, and coriander leaves. Give it a good stir!
6. Heat an iron or non-stick pan over medium heat. To test if it’s ready, sprinkle a few drops of water onto the surface – they should sizzle and evaporate quickly.
7. Pour a ladleful of batter onto the hot pan and spread it into a thick circular shape, working from the centre outwards.
8. Drizzle a little oil around the edges and cook for 2-3 minutes per side, or until golden brown and crispy.
9. Serve hot with your favourite chutney or pickle!

Expert Tips

• The consistency of the batter is important. It should be pourable but not too runny. Add a little water if needed.
• Don’t overcrowd the pan. Cook one dosa at a time for best results.
• A well-seasoned iron griddle is ideal for making crispy dosas, but a good quality non-stick pan works too.

Variations

• Masala Dosa: Add a spiced potato filling to the centre of the dosa before folding it over. My kids love this!
• Rava Dosa: Substitute some of the rice with semolina (rava) for a slightly different texture.
• Set Dosa: Use a little less water in the batter to make a thicker, fluffier dosa.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your chutney and pickle accompaniments are also vegan-friendly.

Gluten-Free Confirmation

Yes! This dosa recipe is naturally gluten-free, as long as your oats are certified gluten-free.

Spice Level Adjustment

• Mild: Reduce the number of green and red chilies to 1 each, or remove the seeds.
• Medium: Use the recipe as written.
• Spicy: Add an extra red chili or a pinch of chili powder to the batter.

Regional Variations

• Karnataka Style: Often includes grated coconut in the batter.
• Tamil Nadu Style: Known for its thinner, crispier dosas.
• Andhra Style: Typically served with spicy peanut chutney.

Serving Suggestions

Dosa is best enjoyed hot, straight off the pan! Serve it with:

• Coconut chutney
• Tomato chutney
• Sambar (lentil-based vegetable stew)
• Pickle (mango or lemon)

Storage Instructions

Leftover dosa batter can be stored in an airtight container in the refrigerator for up to 2 days. You may need to add a little water to adjust the consistency before using. Cooked dosas are best enjoyed immediately, but can be reheated in a dry pan or oven.

FAQs

What is the best type of rice to use for dosa?

Traditionally, parboiled rice (also known as converted rice) is used. It gives the dosa a nice texture and prevents it from becoming too sticky. However, you can also use regular short-grain rice.

Can I make the dosa batter ahead of time? If so, how long will it keep?

Yes, you can! Making the batter ahead of time actually helps with fermentation, resulting in a softer dosa. It will keep in the refrigerator for up to 2 days.

What is asafoetida (hing) and can I substitute it?

Asafoetida is a resin with a pungent aroma that adds a unique savoury flavour to South Indian dishes. If you can’t find it, you can substitute it with a pinch of garlic powder or onion powder, but the flavour won’t be quite the same.

What kind of oil is traditionally used for making dosa?

Traditionally, groundnut oil (peanut oil) is used. However, you can also use vegetable oil, sunflower oil, or coconut oil.

How do I get the dosa crispy?

A hot pan and a well-seasoned iron griddle are key! Also, spreading the batter thinly helps to achieve crispiness.

Can I use a regular non-stick pan if I don’t have an iron griddle?

Absolutely! A good quality non-stick pan will work just fine, although it may not get quite as crispy as on an iron griddle.