Oats Dosa Recipe – Crispy Rice & Rava Indian Pancake

Last Updated on 2 months by Neha Deshmukh

Oats Dosa Recipe – Crispy Rice & Rava Indian Pancake

Introduction

Okay, let’s be real – dosa is always a good idea. But sometimes, you want something a little different, a little healthier, and maybe a little quicker to put together. That’s where this Oats 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 classic Indian breakfast or dinner with a wholesome twist.

Why You’ll Love This Recipe

This isn’t your average dosa! It’s a fantastic way to use up oats, and the addition of rava (semolina) and rice flour creates a beautifully textured, crispy dosa. It’s relatively quick to make, and honestly, it’s just a fun change of pace. Plus, it’s a great option if you’re looking for something a little lighter than traditional dosa.

Ingredients

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

• 1 cup rolled oats
• 1 cup rice flour
• ¼ cup rava (semolina)
• 1 tsp salt
• 4 cups water
• ½ onion, finely chopped
• 2 green chillies, finely chopped
• 2 tbsp coriander, finely chopped
• 2 tbsp curry leaves, chopped
• 1 tsp cumin
• 1 tsp oil (for cooking)

Ingredient Notes

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

Rolled Oats: Benefits and Selection
I prefer using rolled oats (old-fashioned oats) for this recipe. They give a lovely texture. Quick-cooking oats can work in a pinch, but the dosa might be slightly less crispy. About 150g of rolled oats is equivalent to 1 cup.

Rava (Semolina): Types and Usage
Rava, also known as semolina, adds a wonderful crispness. You can use fine or coarse rava – I usually go with fine. Around 30g of rava is equivalent to ¼ cup.

Rice Flour: Choosing the Right Grain
Any type of rice flour will work, but I find that idli rice flour gives the best results. It’s a bit finer and creates a softer, more pliable batter. About 120g of rice flour is equivalent to 1 cup.

Unique Spice Blend: The Role of Cumin
Cumin adds a lovely warmth and depth of flavour. Don’t skip it! It really elevates the whole dish.

Regional Variations in Dosa Batter

Dosa batter varies so much across India! Some families add urad dal (black lentils) for extra fluffiness, while others use different types of rice. This recipe is a simplified version, perfect for a quick and easy weeknight meal.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast 1 cup of rolled oats in a pan over medium heat until they’re nice and crunchy. This takes about 5-7 minutes. Let them cool completely, then grind them into a fine powder.
2. In a large bowl, combine the oats powder, 1 cup of rice flour, ¼ cup of rava, and 1 tsp of salt. Give it a good mix.
3. Now, gradually add 4 cups of water, mixing as you go, until you have a thin, watery batter. It should be easily pourable – think crepe batter consistency.
4. Add in ½ cup of finely chopped onion, 2 finely chopped green chillies (adjust to your spice preference!), 2 tbsp of chopped coriander, 2 tbsp of chopped curry leaves, and 1 tsp of cumin. Mix everything well.
5. Let the batter rest for at least 15 minutes. This allows the rava to absorb the water and helps create a crispier dosa.
6. Heat a cast-iron or non-stick pan over medium heat. Once hot, drizzle about 1 tsp of oil around the edges.
7. Pour a ladleful of batter onto the pan and quickly spread it in a circular motion, starting from the center and moving outwards. This creates that beautiful lace-like pattern.
8. Drizzle another tsp of oil around the edges. Cook for 2-3 minutes, or until the dosa turns golden brown and crispy.
9. Carefully flip the dosa and cook for another minute.
10. Serve immediately with your favourite chutney and sambar!

Expert Tips

Let’s make sure your dosas turn out perfectly crispy!

Achieving the Perfect Crispy Texture

The key to a crispy dosa is the batter consistency and the hot pan. Don’t be afraid to experiment with the amount of water to get it just right.

Batter Consistency: Troubleshooting Guide

• Too thick? Add a little more water, a tablespoon at a time.
• Too thin? Add a tablespoon of rice flour.

Cast Iron vs. Non-Stick Pans

I personally love using a well-seasoned cast iron pan for dosas. It distributes heat evenly and creates a super crispy texture. However, a good quality non-stick pan works just fine too!

Resting the Batter: Why It Matters

Don’t skip the resting time! It allows the rava to absorb the water, resulting in a crispier dosa.

Variations

Want to switch things up? Here are a few ideas:

Vegan Oats Dosa
This recipe is naturally vegan! Just ensure your oil is plant-based.

Gluten-Free Oats Dosa
Make sure you use certified gluten-free oats if you have a gluten intolerance.

Spice Level Adjustment: Mild to Spicy
Adjust the number of green chillies to your liking. My kids prefer a milder version, so I often skip them altogether.

Festival Adaptations: Navratri & Ganesh Chaturthi
These dosas are a great option for Navratri, as they don’t contain onion or garlic. They’re also a light and delicious meal for Ganesh Chaturthi.

Serving Suggestions

Dosa isn’t complete without its accompaniments!

Coconut Chutney Pairing
A classic pairing! The sweetness of the coconut chutney complements the savoury dosa perfectly.

Sambar Variations
Try different types of sambar – lemon sambar, vegetable sambar, or even a simple tomato sambar.

Tomato Chutney Complement
A tangy tomato chutney is another fantastic option.

Other Accompaniments
Don’t forget a dollop of ghee or a sprinkle of sambar powder!

Storage Instructions

Storing Dosa Batter

You can store leftover dosa batter in the refrigerator for up to 2 days. It might thicken slightly, so you may need to add a little water before using.

Reheating Cooked Dosas

Reheating dosas can be tricky. They’re best enjoyed fresh, but you can reheat them in a dry pan over medium heat for a few minutes per side. They won’t be as crispy as freshly made ones, but still tasty!

FAQs

Got questions? I’ve got answers!

Can I use instant oats for this recipe?

You can, but the texture won’t be quite as good. Rolled oats are definitely preferred.

What is the best type of rice flour to use?

Idli rice flour is my go-to, but any type of rice flour will work.

Can I make this batter ahead of time? How long will it keep?

Yes, you can make the batter ahead of time. It will keep in the refrigerator for up to 2 days.

My dosa is sticking to the pan. What am I doing wrong?

Make sure your pan is hot enough and well-oiled. Also, the batter shouldn’t be too thick.

Can I add vegetables to the dosa batter? Which ones work best?

Absolutely! Grated carrots, finely chopped capsicum (bell peppers), or spinach work really well. Just don’t add too much, or the dosa might become soggy.