Oats Dosa Recipe – Quick & Easy Sooji Carrot Dosa

Last Updated on 2 months by Neha Deshmukh

Oats Dosa Recipe – Quick & Easy Sooji Carrot Dosa

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, healthy, and delicious breakfast options. And let me tell you, this Oats Dosa is a total game-changer. I first stumbled upon this recipe when trying to sneak more oats into my family’s diet, and it’s been a breakfast staple ever since! It’s surprisingly easy to make, super flavorful, and a fantastic way to start your day.

Why You’ll Love This Recipe

This isn’t your traditional dosa, but trust me, it’s just as good (and maybe even a little healthier!). It’s perfect for busy mornings when you don’t have a lot of time, and it’s a great way to use up leftover veggies. Plus, the combination of oats, sooji, and rice flour creates a lovely texture – crispy on the edges and soft in the middle.

Ingredients

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

• 1 cup instant oats
• ½ cup sooji/rava (semolina)
• ¼ cup rice flour
• 1 teaspoon cumin seeds/jeera
• 1 teaspoon finely chopped green chillies (adjust to your spice preference!)
• 1 tablespoon grated carrots
• 2 tablespoons finely chopped onions
• 1 tablespoon finely chopped fresh coriander leaves
• 1 cup yogurt (plain, unsweetened)
• 2 cups water
• Salt as per taste

Ingredient Notes

Let’s talk ingredients for a sec, because a few little tweaks can make all the difference!

Oats: The Health Boost
Instant oats work best here because they blend easily into a fine powder. This gives the dosa a smoother texture. (About 80g of instant oats).

Sooji/Rava: Texture and Binding
Sooji (semolina) adds a lovely texture and helps bind the dosa together. Don’t skip this! (Around 100g of sooji).

Rice Flour: For Crispy Perfection
Rice flour is the secret to that perfect crispy edge. You can use store-bought or make your own by grinding raw rice. (Approximately 30g of rice flour).

Cumin Seeds/Jeera: Aromatic Flavor
A teaspoon of cumin seeds adds a wonderful aromatic flavor. Lightly roasting them before adding to the batter intensifies the flavor even more!

Regional Variations in Green Chilli Usage
Green chillies are a staple in South Indian cuisine, but feel free to adjust the amount to your liking. Some people prefer a milder dosa, while others like a good kick!

Step-By-Step Instructions

Alright, let’s get cooking!

First, blend 1 cup of instant oats into a fine powder using a blender. This is super important for the texture of the dosa.

In a mixing bowl, combine the oat powder, sooji, rice flour, cumin seeds, green chillies, grated carrots, chopped onions, and coriander leaves. Give it a good mix.

Now, add the yogurt and mix thoroughly. Gradually pour in the water, mixing as you go, until you have a thin, pourable batter – similar to a regular dosa batter.

Season with salt and mix well. Taste and adjust the salt if needed.

Heat a tawa/griddle (a flat non-stick pan) and lightly grease it with oil. I like to use a little ghee for extra flavor, but any cooking oil works.

Pour a ladleful of batter onto the hot tawa and spread it thinly in circular motions to form a crepe.

Cook on medium-low heat for 2-3 minutes, or until the edges start to crisp up. Don’t flip it! This dosa is meant to be cooked on one side only.

Gently loosen the dosa from the tawa with a spatula and transfer it to a plate.

Repeat with the remaining batter. Serve hot with your favorite chutney!

Expert Tips

• Batter Consistency is Key: The batter should be thin enough to spread easily, but not too watery. If it’s too thick, add a little more water.
• Hot Tawa is Essential: Make sure your tawa is hot before you pour the batter. This will help the dosa get crispy.
• Don’t Overcook: Overcooking will make the dosa hard and brittle. Keep a close eye on it!

Variations

• Vegan Adaptation: Swap the yogurt for plant-based yogurt (like almond or soy yogurt) for a vegan version.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as long as you ensure your sooji/rava is certified gluten-free.
• Spice Level Adjustment: Add a pinch of red chilli powder for an extra spicy kick.
• Quick Breakfast Adaptation: For an even quicker breakfast, you can skip the carrots and onions. It’ll still be delicious! My kids love it plain sometimes.

Serving Suggestions

Oats Dosa is best enjoyed hot with a side of:

• Coconut chutney
• Tomato chutney
• Sambar
• A dollop of yogurt

Storage Instructions

Leftover dosa batter can be stored in the refrigerator for up to 2 days. Just give it a good stir before using. You can also freeze the batter for longer storage.

FAQs

Can I use old-fashioned rolled oats instead of instant oats?
You can, but you’ll need to grind them into a fine powder first. Instant oats are just more convenient!

What is the best chutney to serve with Oats Dosa?
Coconut chutney is a classic pairing, but honestly, any chutney you like will work! Tomato chutney and sambar are also great options.

How can I make the dosa batter ahead of time?
Absolutely! You can make the batter the night before and store it in the fridge. This will actually help the flavors meld together.

Can I add other vegetables to the dosa batter?
Definitely! Feel free to experiment with other grated vegetables like zucchini, beetroot, or potatoes.

Why is the dosa cooked only on one side?
This is traditional for many South Indian dosas. Cooking it only on one side creates a unique texture – crispy on the outside and soft on the inside.