Oats Dosa (Instant)

Name: Oats Dosa (Instant)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups rolled oats; ½ cup ragi flour; ½ cup sooji (rava/semolina); ½ cup rice flour; 6 - 7 dried red chilies; ½ red onion, roughly chopped; 1 tbsp cumin seeds (jeera); A large handful of coriander leaves (about 6 - 7 stalks); 10 almonds, soaked; 10 walnuts, soaked; to taste Salt; as needed Water; as needed for the tava Oil or ghee; 1 onion finely chopped to sprinkle on the dosa while cooking

Tiffins & Breads

Complete the plate: A full plate on its own
Serves: 4
Hands-on · total: 15 min · 45 min (est.)
Walk-away: No

From my
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Worth knowing

The key to this dosa is getting the consistency right. Since there are no lentils, the batter is lighter and needs a little more care while cooking.
The dosa needs a little more time on the tava compared to a regular dosa. Make sure the bottom is truly crisp before flipping.
If your dosa is breaking while flipping, add a little more rice flour to help bind the batter.
As you get comfortable making this dosa, you can reduce the rice flour and still get great results.
Adding onions on top while the batter is still wet gives the dosa an amazing texture and extra flavor.
This dosa pairs beautifully with coconut chutney or any chutney powder with a little ghee.

Day 2 plan

Make the batter ahead and refrigerate. For day two, cook fresh portions rather than storing finished dosas when possible.

easy effortweeknight-friendly

- Cook this meal

Ingredients & method

Prep

15 mins

Cook

30 mins

Total

45 mins

Serves

Ingredients

2 cupsrolled oats½ cupragi flour½ cupsooji (rava/semolina)½ cuprice flour6 - 7dried red chilies½red onion, roughly chopped1 tbspcumin seeds (jeera)

A large handful of coriander leaves (about 6 - 7 stalks)

10almonds, soaked10walnuts, soakedto tasteSaltas neededWateras needed for the tavaOil or ghee1onion finely chopped to sprinkle on the dosa while cooking

Instructions

Prepare the Batter
01
Soak almonds and walnuts in water for a few hours or overnight.
02
Add oats, ragi flour, sooji, rice flour, dried red chilies, onion, cumin seeds, coriander leaves, soaked nuts, and salt into a blender.
03
Add water gradually and blend into a smooth batter.
04
Add more water until the batter reaches a lighter consistency than regular dosa batter.
05
Rest the batter for 10 - 15 minutes to allow the ingredients to hydrate.
06
Adjust consistency before making dosas. The batter should be thinner than regular dosa batter but not as loose as rava dosa batter.
Make the Dosa
07
Heat a tava or non-stick pan over medium heat.
08
Lightly grease the tava.
09
Pour a ladleful of batter and spread it gently like a dosa.
10
Sprinkle chopped onions on top while the batter is still wet for extra flavor.
11
Drizzle a little oil around the edges.
12
Cook until the bottom becomes crisp and golden.
13
Carefully flip only after the dosa has firmed up enough to avoid breaking.
14
Cook the other side briefly and remove.
15
Repeat with the remaining batter.
16
This Instant Oats Dosa is our family go-to when we don't have anything prepped. It's quick, flavorful, and requires no fermentation. It’s naturally vegan and can be gluten-free if using certified gluten-free oats and avoiding cross-contaminated ingredients.

Worth knowing

The key to this dosa is getting the consistency right. Since there are no lentils, the batter is lighter and needs a little more care while cooking.
The dosa needs a little more time on the tava compared to a regular dosa. Make sure the bottom is truly crisp before flipping.
If your dosa is breaking while flipping, add a little more rice flour to help bind the batter.
As you get comfortable making this dosa, you can reduce the rice flour and still get great results.
Adding onions on top while the batter is still wet gives the dosa an amazing texture and extra flavor.
This dosa pairs beautifully with coconut chutney or any chutney powder with a little ghee.

Day 2 plan

Make the batter ahead and refrigerate. For day two, cook fresh portions rather than storing finished dosas when possible.