Oat & Rava Dosa Recipe – Crispy South Indian Crepes

Last Updated on 4 months by Neha Deshmukh

Oat & Rava Dosa Recipe – Crispy South Indian Crepes

Introduction

Okay, let’s be real – dosa is always a good idea. But sometimes, you want to switch things up a little, right? I stumbled upon this Oat & Rava Dosa recipe a while back, and it’s become a regular in my kitchen. It’s a fantastic way to sneak in some extra goodness, and honestly, the texture is just incredible – super crispy edges and a soft, fluffy center. It’s a little different from your traditional dosa, but trust me, it’s a delicious difference!

Why You’ll Love This Recipe

This isn’t your grandma’s dosa recipe (though I love my grandma’s dosa!). It’s a fun, modern twist that’s still packed with authentic South Indian flavor. It’s quick to make, relatively healthy, and the combination of oats and rava gives it a unique texture that’s seriously addictive. Plus, it’s a great way to use up oats if you’ve got a full pantry!

Ingredients

Here’s what you’ll need to whip up these crispy delights:

• 1 cup quick cooking oats
• 1 cup fine rava (semolina)
• 1 cup rice flour
• 1 cup fresh curd (yogurt)
• 1.25 cups water
• 1 cup finely chopped onions
• 1 teaspoon finely chopped ginger
• 1 teaspoon finely chopped green chilies
• 1.5 tablespoons chopped coriander leaves
• 1 tablespoon chopped curry leaves
• 1 teaspoon cumin seeds
• 1 teaspoon crushed black pepper
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Using quick-cooking oats is key here – they blend up beautifully and give the dosa a lovely texture. If you only have rolled oats, you can use them, but you’ll need to grind them into a finer flour first (more on that in the FAQs!).

Rava, or semolina, adds a wonderful crispness. You can find it in most Indian grocery stores, or even in the international aisle of larger supermarkets. Don’t skip the curry leaves – they add such a lovely aroma and authentic South Indian flavor!

And the curd? Full-fat yogurt works best for that lovely tang and fluffy texture, but low-fat will work in a pinch. Dosa batter consistency is everything, so don’t be afraid to adjust the water to get it just right.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind the quick cooking oats into a fine flour using a blender. This is important for a smooth batter.
2. In a large bowl, combine the oat flour, rava, rice flour, curd, and water. Give it a good mix until everything is smooth and well combined. No lumps allowed!
3. Now for the flavor boost! Add in the finely chopped onions, ginger, green chilies, coriander leaves, curry leaves, cumin seeds, black pepper, and salt. Mix everything together really well.
4. Let the batter rest for about 10 minutes. This allows the rava to absorb the moisture and helps create that perfect crispy texture. If the batter seems too thick after resting, add a little more water, a tablespoon at a time, until it reaches a pouring consistency.
5. Heat a skillet or flat griddle on medium-high heat. Drizzle a little oil around the pan. Once hot, pour a ladleful of batter onto the skillet and quickly spread it in a circular motion to form a lacy crepe.
6. Cook for a few minutes until the edges start to crisp up and turn golden brown. Then, flip it over and cook the other side until it’s equally golden and crispy.
7. Serve immediately while hot and crispy!

Expert Tips

• A well-seasoned cast iron skillet works wonders for getting that perfect crisp.
• Don’t overcrowd the pan! Cook one dosa at a time for the best results.
• The first dosa is often a tester – don’t worry if it doesn’t come out perfect! Adjust the heat and batter consistency as needed.

Variations

• Vegan Adaptation: Swap the curd for plant-based yogurt (like cashew or soy yogurt) for a delicious vegan version.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as long as your rava is certified gluten-free.
• Spice Level Adjustment: If you’re sensitive to spice, reduce the amount of green chilies. Or, if you like things fiery, add a little more!
• Festival Adaptations: This is a fantastic addition to a South Indian breakfast spread for festivals like Pongal or Onam. My family loves having these alongside idli and vada.

Serving Suggestions

Dosa isn’t complete without a delicious accompaniment! I love serving these with:

• Coconut chutney (a classic!)
• Sambar (a lentil-based vegetable stew)
• Spicy tomato chutney
• A dollop of ghee (clarified butter) – for extra richness!

Storage Instructions

Leftover batter can be stored in an airtight container in the refrigerator for up to 2 days. You might need to add a little water to thin it out before using. However, dosa batter is best when used fresh!

FAQs

• Can I use rolled oats instead of quick-cooking oats? Yes, but you’ll need to grind them into a fine flour first using a blender or food processor.
• What is the best way to get the dosa crispy? A hot skillet, a little oil, and letting the batter rest are key! Also, don’t be afraid to cook it until it’s nicely browned.
• Can I make the batter ahead of time? Yes, you can make the batter a few hours ahead of time and store it in the fridge.
• What is rava/semolina and where can I find it? Rava is a coarse flour made from durum wheat. You can find it in Indian grocery stores or the international aisle of larger supermarkets.
• What are some good chutney options to serve with this dosa? Coconut chutney, sambar, and spicy tomato chutney are all fantastic choices!