Oats Dosa Recipe – Quick & Easy Indian Breakfast with Rava & Buttermilk

Last Updated on 4 months by Neha Deshmukh

Oats Dosa Recipe – Quick & Easy Indian Breakfast with Rava & Buttermilk

Hey everyone! If you’re anything like me, mornings can be… hectic. But that doesn’t mean we have to skip a delicious, satisfying breakfast! I’m so excited to share my go-to recipe for Oats Dosa – it’s quick, easy, and a fantastic way to sneak in some extra goodness into your morning routine. Seriously, this has become a staple in my house, and I think it’ll be in yours too!

Why You’ll Love This Recipe

This Oats Dosa recipe is a winner for so many reasons. It’s ready in under 20 minutes, uses ingredients you likely already have in your pantry, and is a healthier twist on the classic South Indian dosa. Plus, the addition of rava (semolina) and buttermilk gives it a lovely texture and subtle tang. It’s perfect for busy weekdays, weekend brunches, or even a light dinner!

Ingredients

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

• 1 cup Instant Oats
• 0.25 cup Rice Flour (about 30g)
• 0.25 cup Semolina/Rava (about 30g)
• 0.25 cup Buttermilk (about 60ml)
• 1 Green Chilli, finely chopped
• 1 tbsp Coriander Leaves, chopped
• 1 tsp Cumin Seeds
• 0.25 tsp Pepper Powder
• Salt to taste
• Sesame Seed Oil for cooking

Ingredient Notes

Let’s talk ingredients! Using instant oats is key here – they break down beautifully and give the dosa a lovely soft texture. You can use rolled oats (see FAQs!), but you’ll need to grind them a bit first.

Buttermilk isn’t just about the taste; it helps with a little fermentation, making the dosa lighter and crispier. If you don’t have buttermilk, don’t worry – I’ve got a substitution for you in the FAQs!

Traditionally, dosa batter consistency varies regionally. Some prefer it thicker, others thinner. This recipe aims for a nice middle ground, but feel free to adjust to your liking.

And finally, sesame seed oil? It’s the secret weapon! It adds a wonderful nutty aroma and flavor that really elevates the dosa. It’s what my grandmother always used, and I’ve followed suit ever since.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry grind the instant oats into a coarse powder. This helps with the texture of the dosa.
2. In a large bowl, combine the powdered oats, rice flour, rava, buttermilk, chopped green chilli, coriander leaves, cumin seeds, pepper powder, and salt.
3. Now, gradually add water, mixing as you go, until you reach a dosa batter consistency. It should be flowing but not too runny. Let this mixture rest for about 15 minutes. This allows the rava to absorb the moisture and the flavors to meld.
4. After resting, check the batter. If it’s too thick, add a little more water. If it’s too thin, add a tablespoon of rice flour.
5. Heat a non-stick tawa (flat griddle) over medium heat. Once hot, drizzle a little sesame seed oil around the edges.
6. Pour a ladleful of batter onto the tawa and gently spread it in a circular motion to form a dosa. Don’t worry about making it perfect!
7. Drizzle a little more sesame seed oil around the edges. Cook for a few minutes until the base turns golden brown and crispy.
8. Carefully flip the dosa and cook the other side for a minute or so. It doesn’t need to be cooked for long on the second side.
9. Serve immediately with your favorite chutney or sambar! Repeat with the remaining batter.

Expert Tips

Want to make sure your dosas turn out perfectly every time? Here are a few of my tried-and-true tips:

• Crispy Dosas: Make sure your tawa is hot enough before pouring the batter. A well-heated tawa is key to achieving that crispy texture.
• Preventing Sticking: A good non-stick tawa and a little oil are your best friends! Don’t skimp on the oil, especially the first time you use the tawa.
• Batter Consistency: The batter should be similar to pancake batter – flowing but not watery. Adjust with water or rice flour as needed.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Simply substitute the buttermilk with plant-based yogurt (like cashew or soy yogurt) mixed with a little lemon juice.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as long as you ensure your rava is certified gluten-free.
• Spice Level Adjustment: My family loves a little kick, so I usually add one green chilli. For a milder dosa, remove the seeds from the chilli or omit it altogether. If you like it really spicy, add a pinch of red chilli powder!

Festival Adaptations

These dosas are great any time, but they’re especially festive during Makar Sankranti or Pongal! Serve them with a special coconut chutney and a warm sambar for a truly celebratory meal.

Serving Suggestions

Oats Dosa is delicious on its own, but it’s even better with some accompaniments! Here are a few of my favorites:

• Coconut Chutney
• Tomato Chutney
• Sambar
• Mint-Coriander Chutney

Storage Instructions

While dosas are best enjoyed fresh, you can store leftover batter in the refrigerator for up to 24 hours. The batter may thicken slightly, so you might need to add a little water before making the dosas.

FAQs

1. Can I use rolled oats instead of instant oats? What adjustments should I make?

Yes, you can! But you’ll need to grind the rolled oats into a coarse powder first. A food processor or blender works great for this.

2. What can I substitute for buttermilk in this recipe?

If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5-10 minutes to curdle before using.

3. My dosa batter is too thick/thin. How do I fix it?

If the batter is too thick, add a little water, one tablespoon at a time, until you reach the desired consistency. If it’s too thin, add a tablespoon of rice flour.

4. Can I make the batter ahead of time? If so, how long can it be stored?

Yes, you can! The batter can be stored in the refrigerator for up to 24 hours.

5. What is the best way to spread the dosa batter on the tawa for a thin and crispy dosa?

Use the back of a ladle and start from the center, moving outwards in a circular motion. Don’t press down too hard – a gentle touch is key!

6. Why is sesame oil traditionally used for making dosas?

Sesame oil adds a wonderful nutty aroma and flavor that complements the dosa perfectly. It also has a higher smoke point, which is ideal for cooking at the high temperatures required for crispy dosas.