Oats Dosa Recipe: 15-Minute Instant & Crispy

Oats Dosa is a crisp, lacy South Indian breakfast made with oats, yogurt, onions, herbs and spices. It is an instant recipe that comes together quickly. The batter does not need any fermentation. This makes it a good option for busy mornings.

This oats dosa has become a regular part of our menu. It is quick to prepare and works well for a nutritious breakfast or light snack. You can also try a few more Oats Recipes if you like cooking with oats.

Oats dosa is a crisp, lacy crepe made with oat flour. It is an instant variation of the traditional Dosa, which usually involves soaking rice and lentils, grinding and fermenting the batter.

When I first developed this oats dosa recipe many years ago, I was surprised by the texture and taste. It turns out crisp, lacy and flavorful, even though it uses oats.

The best part is that no fermentation is needed. That makes it quick and practical for everyday cooking. That said, a version made with fermented rice, lentil batter and oat flour also tastes good.

You only need oat flour and a few basic Indian pantry staples. I usually make oat flour at home by grinding quick-cooking oats or rolled oats in a mixer-grinder.

Sometimes I make the oat flour a day ahead and store it in the fridge. This saves time, especially in the morning.

To make the dosa, mix rava (sooji), rice flour, onions, herbs, spices, yogurt and water with the oat flour. Spread the thin batter on a hot tawa and cook in batches.

Keep the batter consistency similar to Rava Dosa batter. This gives a thin, lacy and crispy texture. Serve the oats dosa as is or with any chutney of your choice.

More Easy & Quick Dosa Recipes To Try

Dal Dosa
Wheat Dosa
Bread Dosa
Onion Dosa
Rava Dhosa

Serving Suggestions

Like your usual regular dosa, oats dosa tastes delicious with Coconut Chutney, Sambar, or Idli Podi.

You can enjoy with Tomato Chutney, Onion Chutney, Peanut Chutney or Ginger Chutney. I like to serve my oats dosa with coconut chutney or tomato chutney.

It is best to eat these instant oats dosa hot. When they cool the texture becomes soft.

Make Ahead & Leftovers

For busy mornings, when you plan to make quick breakfast, prep the batter (without adding onions and coriander leaves) a day earlier and refrigerate overnight.

The batter will thicken a bit after refrigeration. Add some water to get the right consistency before you make your oats dosa.

You could also make the oat flour a day earlier and store in the fridge in an airtight container. Next morning add the remaining ingredients to the oat flour and make the batter.

Any leftover batter keeps well for a day in the refrigerator. While making dosa with the leftover batter, add water if it has become thick.

Dassana's Recipe Tips

Batter consistency: The consistency of the batter should be thin, runny and flowing like rava dosa batter. If the batter is slightly thick, you get soft dosas and not crisp ones. I suggest to test a small portion of the batter to check how the dosa turns out before using up the entire batch of batter.

Correcting thick or very thin batter: If the batter becomes too thin, the dosas will come out thin and limp with no structure or shape. If the batter is very thin, add 1 or 2 tablespoons of rice flour or more and stir to thicken it slightly. If the batter is thick, add 1 or 2 tablespoons water to make the consistency thin.

Temperature of the skillet: The skillet/tawa has to be hot. After the batter is poured, small holes are formed that create a lacy effect.

Cooking time: These instant oats dosa take more time to cook as compared with your regular dosa. Do not be in a hurry to cook them. Remove them from the skillet when you see that they are golden and crispy on both sides.

Stirring batter every time: Before making each dosa stir and mix the batter very well with the ladle. The flours settle at the bottom of the bowl. Mix the batter every time prior to making every dosa. This ensures the flours are evenly mixed before you make your dosa.

Using a cast-iron skillet: If you are using a cast-iron skillet, make sure the skillet or tawa is well seasoned. If not the dosa will stick to the skillet.

Including Curd (yogurt): The addition of curd gives the dosas a delicious slight sour taste. If you don't have curd, add water instead.

Scaling: Make a small or a large batch of this oats dosa recipe as it suits you, by easily scaling the ingredients. For the complete original step-by-step method with photos, you can also refer to the original Rava Dosa Recipe on Veg Recipes of India.

Dassana's Notes

Curd: Curd adds a slight tang to the dosa. If you don't have it, use water instead.

Batter consistency: The batter should be thin and flowing, similar to rava dosa batter. A thick batter will give soft dosas instead of crisp ones. You can test one dosa before using all the batter.

Adjusting the batter: If the batter is too thin, the dosas may turn limp and lack structure. Add 1 to 2 tablespoons rice flour to thicken slightly. If the batter is thick, add a little water to loosen it.

Stir before each dosa: Always stir the batter well before making each dosa, as the flours tend to settle at the bottom.

Pan choice: If using a cast iron tawa, make sure it is well seasoned to prevent sticking.

Tawa temperature: The tawa should be hot. This helps create the small holes and gives the dosa a lacy texture.

Cooking: These dosas take a bit longer to cook than regular dosa. Cook until golden and crisp on both sides.

Scaling: You can easily double or halve the recipe as needed.

Oats Dosa recipe from the archives was first published on published on May 2015.