- Dry roast oats on low-medium flame for 5-6 minutes, stirring frequently. Cool completely and grind into a fine powder.
- In a mixing bowl, combine ground oats, semolina, rice flour, all-purpose flour (maida), salt, green chilies, ginger, curry leaves, coriander leaves, and buttermilk.
- Gradually add water to the mixture to form a smooth, pourable batter (consistency similar to thick buttermilk). Let the batter rest for 30-60 minutes.
- If needed, adjust the batter consistency with additional water before cooking.
- Heat an iron tawa (flat griddle) on high heat. Test the temperature by sprinkling a few water droplets – they should sizzle and evaporate immediately. Reduce the heat to medium-low.
- Pour a ladleful of batter onto the hot tawa and spread it in a circular motion from the outer edge inward, filling in any gaps to create a lacy pattern.
- Drizzle oil around the edges and in the center of the dosa. Cook on medium heat for 2-3 minutes, then increase to medium-high heat for 30-60 seconds, until the dosa is crisp and golden brown.
- Serve immediately with coconut chutney or ginger chutney for the best texture and flavor.
- Calories:120 kcal25%
- Energy:502 kJ22%
- Protein:4 g28%
- Carbohydrates:20 mg40%
- Sugar:1 mg8%
- Salt:150 g25%
- Fat:3 g20%
Last Updated on 2 months by Neha Deshmukh
Oats Dosa Recipe – Crispy South Indian Breakfast with Sooji & Rice Flour
Hey everyone! If you’re anything like me, you’re always on the lookout for ways to sneak a little extra goodness into your breakfast. And let me tell you, this Oats Dosa is a total game-changer. It’s crispy, flavorful, and packed with the goodness of oats – a fantastic twist on the classic South Indian staple. I first made this when trying to increase the fiber in my family’s diet, and it quickly became a weekend favorite!
Why You’ll Love This Recipe
This isn’t your average dosa. We’re taking the traditional flavors and adding a healthy boost with oats. It’s surprisingly easy to make, even if you’re new to dosa-making. Plus, the combination of oats, sooji (semolina), and rice flour creates a wonderfully crispy texture that’s seriously addictive. It’s a perfect way to start your day, or even enjoy as a light dinner!
Ingredients
Here’s what you’ll need to whip up a batch of these delicious dosas:
- 1 cup dry roasted oats powder (quick cooking oats) – about 100g
- 1 1/4 cups semolina (sooji) – about 150g
- 3/4 cup rice flour – about 90g
- 1/4 cup maida (all-purpose flour) – about 30g
- To taste salt
- 2 green chilies, finely chopped
- 1 tsp grated ginger
- 1 sprig curry leaves
- 2 tbsp chopped coriander leaves
- 1/2 cup sour buttermilk – about 120ml
- 6 cups water
- As required oil
Ingredient Notes
Let’s talk ingredients for a sec, because getting these right makes all the difference!
Oats – The Health Boost: I prefer using quick-cooking oats for this recipe. They grind easily and blend seamlessly into the batter. Don’t skip the dry roasting step – it really enhances the flavor!
Semolina (Sooji) – Texture and Binding: Sooji gives the dosa a lovely texture and helps bind everything together. You can use fine or coarse sooji, but fine sooji will result in a slightly smoother dosa.
Rice Flour – For Crispiness: Rice flour is key for that signature dosa crispiness. Don’t substitute this one!
Buttermilk – The Fermentation Factor: Buttermilk adds a lovely tang and helps with fermentation, making the dosas lighter and fluffier. It also contributes to the crispiness.
Regional Variations in Dosa Batter
Traditionally, dosa batter is made with fermented rice and lentil batter. This recipe is a quicker, healthier take, but you can find variations all over South India. Some regions add urad dal (black lentils) for extra fluffiness, while others use different types of rice flour. Feel free to experiment!
Step-By-Step Instructions
Alright, let’s get cooking!
- First, dry roast the oats on a low-medium flame for 5-6 minutes. This step is important for bringing out the nutty flavor of the oats. Let them cool completely, then grind them into a fine powder.
- In a large mixing bowl, combine the ground oats, semolina, rice flour, maida, salt, chopped green chilies, grated ginger, curry leaves, and chopped coriander leaves.
- Pour in the buttermilk and start adding water gradually. You want to create a smooth, pourable batter that’s similar in consistency to thick buttermilk.
- Give it a good mix, making sure there are no lumps. Then, let the batter rest for 30-60 minutes. This allows the ingredients to meld together and the batter to thicken slightly.
- Before you start cooking, check the batter consistency. If it’s too thick, add a little more water until it reaches the right consistency.
- Heat an iron tawa (flat griddle) on high heat. To test if it’s hot enough, sprinkle a few drops of water on it – they should sizzle immediately. Then, reduce the heat to low.
- Pour a ladleful of batter onto the tawa and spread it in a circular motion, starting from the outer edge and working your way inward. Fill in any gaps to create a lacy pattern.
- Drizzle a little oil around the edges and in the center of the dosa. Cook on medium heat for about 2 minutes, then increase the heat to high for 30-60 seconds until the dosa is crisp and golden brown.
- Carefully flip the dosa and cook for another 30 seconds.
- Serve immediately with your favorite chutney!
Expert Tips
Want to make sure your Oats Dosa turns out perfectly every time? Here are a few tips I’ve learned along the way:
Achieving the Perfect Crispy Texture: The key is the right ratio of ingredients and a hot tawa. Don’t skimp on the rice flour!
Tawa Temperature Control: This is crucial. Too hot, and the dosa will burn. Too cold, and it won’t get crispy. Practice makes perfect!
Batter Consistency is Key: The batter should be pourable but not too runny. Think thick buttermilk.
Variations
This recipe is super versatile! Here are a few ways to customize it:
Vegan Oats Dosa: Simply substitute the buttermilk with plant-based yogurt or a mixture of lemon juice and water.
Gluten-Free Oats Dosa: Ensure your oats are certified gluten-free.
Spice Level Adjustment: Add more or fewer green chilies to adjust the spice level to your liking. My friend, Priya, loves to add a pinch of red chili powder for an extra kick!
Festival Adaptations (Ganesh Chaturthi, etc.): During festivals, you can add grated coconut to the batter for a richer flavor.
Serving Suggestions
Oats Dosa is best enjoyed hot and fresh! I love serving it with:
- Coconut chutney
- Ginger chutney
- Sambar
- A dollop of ghee (clarified butter)
Storage Instructions
While Oats Dosa is best enjoyed immediately, you can store leftover batter in the refrigerator for up to 24 hours. The batter may thicken, so you might need to add a little water before cooking.
FAQs
Got questions? I’ve got answers!
Can I use steel-cut oats for this recipe? I wouldn’t recommend it. Steel-cut oats don’t grind as finely as quick-cooking oats and will result in a grainy texture.
What if I don’t have buttermilk? Can I substitute it? Absolutely! You can substitute buttermilk with plain yogurt thinned with a little water, or with a mixture of 1 tablespoon of lemon juice or vinegar per cup of water.
How can I make the dosa even crispier? Make sure your tawa is hot enough and use enough oil. Also, cooking the dosa on medium-high heat for a longer time can help.
Can I make the 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 24 hours.
What chutneys pair best with Oats Dosa? Coconut chutney and ginger chutney are classic pairings. But honestly, any chutney you love will work!
Enjoy making (and eating!) these delicious and healthy Oats Dosas. Let me know how they turn out in the comments below!
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
