Oat Dosa Recipe – Crispy Rava & Rice Flour Indian Pancake

Last Updated on 4 months by Neha Deshmukh

Oat Dosa Recipe – Crispy Rava & Rice Flour Indian Pancake

Introduction

Okay, let’s be real – who doesn’t love a good dosa? But sometimes, you want something a little different, a little healthier, and maybe a little quicker to make. That’s where this Oat Dosa comes in! I first stumbled upon this recipe when I was trying to sneak more oats into my family’s diet (sneaky, I know!). It’s become a regular in our kitchen, and I’m so excited to share it with you. It’s surprisingly crispy, packed with flavour, and a fantastic way to enjoy a South Indian classic with a wholesome twist.

Why You’ll Love This Recipe

This isn’t your average dosa recipe. It’s a fantastic way to use up oats, and the addition of rava and rice flour gives it a beautiful texture. It’s quick to prepare, cooks up in minutes, and is incredibly versatile. Plus, it’s a great option if you’re looking for a lighter, more nutritious breakfast or snack.

Ingredients

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

• 1 cup oats
• ¼ cup rice flour (about 30g)
• ¼ cup rava (semolina) (about 30g)
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 1 small green chili, finely chopped (adjust to your spice preference!)
• 3 cups water (720ml)
• ½ teaspoon ginger, grated
• 1 tablespoon curry leaves, chopped
• Salt to taste
• Oil as needed

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Oats: Benefits & Types for Dosa
Rolled oats work best for this recipe. Quick-cooking oats can get a little mushy, and steel-cut oats won’t grind down finely enough. Oats are a fantastic source of fibre, keeping you full and energized.

Rava (Semolina): Choosing the Right Grind
Fine rava is ideal for a crispier dosa. If you only have coarse rava, that’s okay too, but the texture will be slightly different.

Rice Flour: Regional Variations & Substitutions
You can use any type of rice flour – idli rice flour, dosa rice flour, or even regular rice flour. If you don’t have rice flour, you can make your own by grinding raw rice!

Cumin Seeds: Flavor Profile & Freshness
Using whole cumin seeds and lightly roasting them before adding them to the batter really boosts the flavour. Make sure your cumin seeds are relatively fresh for the best aroma.

Curry Leaves: Sourcing & Aroma
Fresh curry leaves are a must! They add such a lovely fragrance and flavour. If you can’t find fresh ones, dried curry leaves will work in a pinch, but the flavour won’t be quite as vibrant.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind the rolled oats into a coarse flour using a mixer jar. Don’t over-grind – you want a slightly textured flour, not a fine powder.
2. In a mixing bowl, combine the oat flour, rice flour, rava, cumin seeds, chopped onion, green chili, grated ginger, curry leaves, and salt.
3. Gradually add water while whisking to form a thin, runny batter. You’ll need about 3 cups, but adjust the consistency as needed. It should be like a thin pancake batter.
4. Heat a cast-iron dosa tawa (griddle) until water droplets sizzle on the surface. Wipe it lightly with a cloth dipped in oil. This is key for a non-stick surface.
5. Give the batter a good mix before ladling. Pour a ladleful of batter onto the hot tawa, and quickly spread it in a circular motion from the edges to the center. This creates the lovely lacy texture we all love in a dosa.
6. Drizzle a little oil around the edges and in the center of the dosa. Cook on medium heat until the edges start to lift and the dosa turns golden brown and crispy.
7. Once the edges are crispy, either fold the dosa in half or carefully flip it over and cook for another minute. Serve immediately with your favourite chutney or podi!

Expert Tips

• A well-seasoned cast-iron tawa is your best friend for making crispy dosas.
• Don’t overcrowd the tawa. Cook one dosa at a time for the best results.
• The batter should be thin enough to spread easily, but not so thin that it tears.

Variations

• Vegan Oat Dosa: This recipe is naturally vegan! Just ensure your oil is plant-based.
• Gluten-Free Oat Dosa: Double-check that your oats are certified gluten-free if you have a gluten intolerance.
• Spice Level Adjustments: My family loves a little kick, but feel free to adjust the amount of green chili to your liking. You could even add a pinch of red chili powder for extra heat.
• Festival Adaptations (Navratri/Vrat): Skip the onion and garlic for a vrat-friendly version. You can add grated potatoes or chopped vegetables like carrots and beans instead.

Serving Suggestions

Oat dosas are delicious on their own, but they’re even better with accompaniments! Here are a few of my favourites:

• Coconut chutney
• Tomato chutney
• Sambar
• Podi (gunpowder)
• A dollop of yogurt

Storage Instructions

The batter can be stored in the refrigerator for up to 24 hours. You might need to add a little water to thin it out before using. I don’t recommend freezing the batter, as it can affect the texture.

FAQs

What type of oats work best for this dosa?
Rolled oats are the way to go! They provide the best texture.

Can I make the batter ahead of time? If so, how long will it keep?
Yes, you can! The batter will keep in the fridge for up to 24 hours.

What is the ideal consistency of the dosa batter?
It should be thin and runny, like a thin pancake batter.

Can I use a non-stick pan instead of a cast-iron tawa?
You can, but a cast-iron tawa will give you the crispiest results. Make sure your non-stick pan is well-seasoned.

What chutneys or podis pair best with oat dosa?
Coconut chutney, tomato chutney, and podi are all fantastic choices!

How can I achieve a crispier dosa?
Use a well-seasoned cast-iron tawa, cook on medium heat, and make sure the batter is thin enough to spread easily. Don’t be afraid to add a little extra oil!