Oats Dosa Recipe – Thin & Crispy Indian Pancake with Rice Flour

Last Updated on 2 months by Neha Deshmukh

Oats Dosa Recipe – Thin & Crispy Indian Pancake with Rice Flour

Hey everyone! If you’re anything like me, you’re always looking 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 light, crispy, and surprisingly easy to make – plus, it’s a fantastic way to start your day with a healthy dose of oats! I first made this when trying to find a quick breakfast option that my kids would actually enjoy, and it’s been a family favourite ever since.

Why You’ll Love This Recipe

This isn’t your typical dosa recipe. We’re swapping out some of the traditional ingredients for oats, making it a healthier and more wholesome option. But don’t worry, we’re keeping all the deliciousness! You’ll love how incredibly thin and crispy these dosas get, and the subtle flavour of the oats adds a lovely nutty touch. It’s a perfect blend of traditional and modern, and honestly, it’s just so satisfying.

Ingredients

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

• 1 cup Quick cook Oats
• 1 cup Rice flour
• 1 cup Wheat flour
• 1 Onion (chopped)
• 1 Green chilli (chopped)
• 1 teaspoon Ginger (chopped)
• 1 teaspoon Cumin seeds
• 1 teaspoon Black pepper (powdered)
• 1 tablespoon Coriander leaves (chopped)
• Salt to taste
• Water as needed

Ingredient Notes

Let’s talk ingredients for a sec! Using quick-cook oats makes things super easy, but if you only have rolled oats, don’t sweat it. Just blend them into a coarse flour before you start – it works just as well!

Rice flour is key for that lovely crispiness. Don’t skimp on it! You can find it at most Indian grocery stores, or even online.

Now, dosa batter consistency can vary a bit depending on where you are in India. Some people prefer a thicker batter, while others like it really thin. We’re aiming for a consistency similar to rava dosa batter – it should easily spread on the pan.

Step-By-Step Instructions

Alright, let’s get cooking!

1. If you’re using rolled oats, blend them into a coarse flour. This step isn’t needed if you’re using quick-cook oats.
2. In a mixing bowl, combine the oats, rice flour, wheat flour, chopped onion, chopped green chilli, chopped ginger, cumin seeds, pepper powder, coriander leaves, and salt. Give everything a good mix.
3. Add about 1 cup of water to the bowl and start mixing. You want to form a thick paste at first. Then, gradually add more water, mixing as you go, until the batter reaches a thin, flowing consistency – like you’d use for rava dosa.
4. Heat a dosa pan (or a flat griddle) over medium heat. Lightly grease it with a little oil.
5. Pour a ladleful of batter onto the hot pan. Using the back of the ladle, spread the batter in a concentric circle, starting from the outer edge and moving towards the center. This is what creates that beautiful, lacy texture!
6. Cook for about 3-4 minutes, or until the edges of the dosa turn golden brown and crispy. Don’t flip it! Dosas are cooked on one side only.
7. Carefully remove the dosa from the pan with a spatula and serve immediately with your favourite chutney or sambar.

Expert Tips

• Hot Pan is Key: Make sure your pan is hot enough before you pour the batter. This is what ensures a crispy dosa.
• Don’t Overcrowd: Don’t try to make too many dosas at once. Work in batches to maintain the heat and crispness.
• Oil Lightly: A little oil goes a long way. You just need enough to prevent the dosa from sticking.

Variations

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

• Vegan Adaptation: This recipe is already pretty close to vegan! Just ensure any oil you use is plant-based.
• Gluten-Free Adaptation: To make this completely gluten-free, make sure your rice flour is certified gluten-free.
• Spice Level: If you’re sensitive to spice, reduce the amount of green chilli, or even leave it out altogether. My friend’s kids prefer it without any chilli at all!
• Healthy Breakfast Options: Pair your oats dosa with a side of protein-rich sambar, or a bowl of yogurt for a complete and satisfying breakfast.

Serving Suggestions

These dosas are fantastic with a variety of accompaniments. Here are a few of my favourites:

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

Storage Instructions

Oats dosa is best enjoyed fresh, but if you have any leftovers, you can store the batter in an airtight container in the refrigerator for up to 2 days. You might need to add a little water to thin it out before using.

FAQs

Let’s answer some common questions:

• Can I use rolled oats instead of quick-cook oats? Yes, absolutely! Just blend the rolled oats into a coarse flour before adding them to the batter.
• What is the ideal consistency for the dosa batter? It should be thin and flowing, similar to rava dosa batter. It should easily spread on the pan.
• Can I make this dosa on a non-stick pan? While a traditional dosa pan is ideal, you can definitely use a non-stick pan. Just make sure it’s well-seasoned and lightly oiled.
• How can I achieve a lacy texture in my dosa? Spreading the batter in a concentric circle from the outer edge to the center is the key!
• What chutneys or sambar pair best with oats dosa? Honestly, any chutney or sambar you like! Coconut chutney and tomato chutney are classic choices.

Enjoy making (and eating!) these delicious and healthy Oats Dosas! Let me know how they turn out in the comments below.