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

Last Updated on 4 months by Neha Deshmukh

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

Hey everyone! If you’re anything like me, mornings can be… hectic. But that doesn’t mean we have to skip a delicious and 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. Trust me, even the kids gobble these up!

Why You’ll Love This Recipe

This Oats Dosa recipe is a winner for so many reasons. It’s ready in under 30 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) gives it a lovely, slightly crispy texture that’s just so satisfying. It’s the perfect balance of comfort food and wholesome nutrition.

Ingredients

Here’s what you’ll need to make these delightful dosas:

• 0.5 cup rolled oats
• 0.5 teaspoon salt
• 0.5 teaspoon cumin seeds
• 0.25 cup rice flour
• 0.25 cup fine semolina (rava)
• 2 tablespoons finely chopped onions
• 1 sprig curry leaves
• 1 tablespoon coriander leaves
• 0.5 teaspoon grated ginger
• 1 green chili
• 0.25 cup yogurt
• 1.5 cups water

Ingredient Notes

Let’s talk ingredients for a sec! Using rolled oats isn’t just about making this healthier. They add a lovely subtle sweetness and a really soft texture to the dosa.

Now, rava (fine semolina) is the secret to that slight crispiness we all love in a good dosa. Don’t skip it! You can find it at most Indian grocery stores, or even in the international aisle of larger supermarkets.

And finally, cumin seeds! Oh, the aroma! Cumin is a staple in South Indian cooking, adding a warm, earthy flavour that complements the other ingredients beautifully. A little goes a long way, so don’t be shy.

Step-By-Step Instructions

Alright, let’s get cooking!

First, you’ll want to grind those rolled oats into a fine powder. A coffee grinder or a high-speed blender works perfectly for this. Transfer the oat powder to a mixing bowl.

Next, add the salt, cumin seeds, rice flour, semolina, onions, curry leaves, coriander leaves, ginger, and green chili to the bowl.

Now for the wet ingredients! Add the yogurt and water. Mix everything together really well until you have a thin, runny batter – think pancake batter consistency.

This is important: let the batter rest for 10-15 minutes. This allows the rava to absorb the moisture and develop that lovely texture.

Heat a cast iron or non-stick pan over medium heat. If you’re using cast iron, drizzle a little oil around to prevent sticking.

Pour the batter onto the hot pan in a circular motion, starting from the edges and spiraling inwards. Don’t spread it out – let it do its thing!

Drizzle a little oil around the edges of the dosa. Cook for 3-4 minutes, or until the edges start to lift and the base turns golden brown.

Carefully flip the dosa and cook the other side briefly, about a minute or so.

Serve immediately with your favourite chutney or sambar!

Expert Tips

• Batter Consistency is Key: If the batter is too thick, add a little more water. Too thin? A tablespoon of rice flour will help.
• Hot Pan = Crispy Dosa: Make sure your pan is properly heated before pouring the batter.
• Don’t Overcrowd the Pan: Cook one dosa at a time for best results.

Variations

• Vegan Adaptation: Simply swap the yogurt for a plant-based alternative like cashew yogurt or soy yogurt. It works beautifully!
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as long as you ensure your rolled oats are certified gluten-free.
• Spice Level Adjustment: If you like things a little spicier, add another green chili or a pinch of red chili powder to the batter. My husband loves it extra spicy!
• Quick Weekday Version: If you’re really short on time, you can use pre-ground oat flour instead of grinding the rolled oats yourself.

Serving Suggestions

Oats Dosa is fantastic on its own, but it’s even better with some accompaniments! I love serving it with:

• Coconut Chutney
• Tomato Chutney
• Sambar
• A dollop of ghee (clarified butter)

Storage Instructions

If you have any leftover batter (which is unlikely!), you can store it in an airtight container in the refrigerator for up to 24 hours. You might need to add a splash of water to thin it out before using.

FAQs

Can I make the batter ahead of time?

Yes, you can! Just prepare the batter and store it in the fridge. It might thicken slightly, so add a little water before cooking.

What is the best type of oil to use for making dosas?

Traditionally, groundnut oil is used, but any neutral-flavored oil like sunflower oil or vegetable oil will work just fine.

How do I get the dosa crispy?

A hot pan, the right batter consistency, and a little bit of oil are your best friends! The rava also plays a big role.

Can I use a regular non-stick pan instead of cast iron?

Absolutely! A good quality non-stick pan will work perfectly well. Just make sure it’s well-seasoned.

What chutneys or sambar pair best with Oats Dosa?

Honestly, any chutney or sambar you love! Coconut chutney and tomato chutney are classic pairings, but feel free to experiment.