Oats Dosa

Oats Dosa

Another oats delight is simple and easy to make and makes for a nutritious breakfast and also no fermentation is required.



Cooking Oats : ½ Cup

Rice Flour : ½ Cup

Rava (sooji or semolina or cream of wheat) : ¼ Cup

Fresh Dahi (Curd) : ½ Cup

Finely chopped onion : ¼ Cup

Finely chopped ginger : 1 Teaspoon

Finely chopped green chilli : 1 Teaspoon

Finely chopped coriander : 1 Teaspoon

Curry leaves (finely chopped) : 7 to 8

Cumin seeds (Jeera) : ½ Teaspoon

Black Pepper (Crushed) : ¼ Teaspoon

Grated Coconut (Optional) : 1 to 2 Tablespoon

Plain Water : As required

Salt : To Taste

Oil or Ghee : For preparation



  • Grind the oats to powder in a mixer and put into a bowl. Add the rice flour and rava into it. Add the curd, and in case you are using sour curd add a little water to maintain consistency.
  • Add water and stir to mix the mixture well into a smooth consistence without any lumps into a batter. Add the chopped onions, ginger, green chilli, and coriander and curry leaves into the batter.
  • Stir the mixture very well and add the cumin seeds crushed black peppers and salt to taste. You can add in here the grated coconut if you are using it. Add water if needed and make into a free flowing dosa batter – neither too thick nor too thin. Heat a cast iron pan and sprinkle some oil on it.
  • Once the oil is heated, use a ladle to pour the batter in the center. Do not spread it like a dosa and allow the same to spread naturally from the center in a round shape. Sprinkle some oil by the side and in the holes. Once crisp and golden turn side and cook well.
  • Serve with coconut chutney and sambhar.

By Dietitian Sheela Seharawat

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