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SEEMA Cooks: Oats Dosa

Mar/11/2022 / by Richa Sharma
oats dosa
Image credits: Shutterstock

Oats dosa is a crispy, lacy crepe cooked with oats, herbs, and spices. This South Indian recipe for oats dosa is simple to prepare and provides a nutritious meal for busy mornings.

About This Recipe

This delectable oats dosa is simple to cook and makes an excellent breakfast or snack. It is a quick and simple version of the time-consuming classic dosa, which requires soaking rice and lentils, pounding them into a batter, and fermenting.


  • ½ cup rolled oats or quick-cooking oats
  • ¼ tbsp rice flour
  • ¼ tbsp rava (sooji or cream of wheat or semolina)
  • ½ cup curd (yogurt)
  • ¼ cup onions, finely chopped or one small onion, finely chopped
  • One teaspoon ginger, coarsely chopped
  • One teaspoon green chillies, coarsely chopped
  • 1 to 1.5 tablespoon coriander leaves, chopped (cilantro)
  • 7–8 curry leaves, finely chopped
  • ½ tsp cumin seeds
  • ¼ teaspoon crushed black pepper
  • 1 to 2 tbsp shredded coconut
  • 1.25 cups water
  • Salt, oil, ghee, or butter as needed


Making the batter

1. In a mixer or grinder, grind the oats to a fine flour. Take this flour and place it in a mixing dish.

2. Then include rice flour and rava (a finer kind of sooji, cream of wheat, or semolina).

3. Stir in fresh curd. Additionally, you may use sour curd. If using sour curd, add ¼ cups and adjust the consistency with more water.

4. Alternatively, you may add ¼ cup of fresh curd for a less sour flavor.

5. Stir with 1 cup water and combine until you get a smooth, lump-free consistency. You need to add a little more water if you use rolled oats flour.

6. Stir in the onion, ginger, green chilies, coriander leaves, and curry leaves that have been finely chopped.

7. Combine well one more and then add cumin seeds, crushed black pepper, and salt to taste.

8. Alternatively, you may add 1 to 2 tablespoons of shredded fresh coconut.

9. Re-mix the batter and set it aside for 10 minutes.

10. Check the consistency after 10 minutes and add ¼ cups of water if necessary. Water should be added as required.

11. You may increase the amount of water to up to 1.5 cups. If you are use thick curd, you may need to add more water.

12. The consistency should be like rava dosa batter: thin, watery, and flowing.

Making the dosa

13. Preheat a cast-iron skillet or a nonstick skillet over medium heat. Drizzle between ½ and one teaspoon of oil and distribute evenly with the spoon.

14. If using a cast iron pan, sprinkle little water in the pan before adding the oil to verify the temperature.

15. The pan is ready if water dropped on it sizzles and disappears.

16. Avoid spraying water on a hot nonstick skillet since this may harm the nonstick layer coating.

17. Using a ladle, stir the batter in the bowl and pour it from the periphery to the center.

18. Do not distribute the batter with the back of the ladle, as we do with traditional dosas. Fill up any little or big gaps with more batter.

19. Cook the dosa by sprinkling little oil along the edges and in the tiny holes or gaps.

20. When the base is crisp and golden, turn it over and continue cooking on the other side.

21. Once this side is done and crisp, turn them over and continue cooking them on the first side to crisp them up even more. Fold it in half on the skillet and then remove it.

22. Transfer to a platter and serve oats dosa hot, if possible. If serving hot is not possible, cover the cooked oats dosa with a lid and continue to cook the remaining oats dosa in the same manner.

23. The crisp texture of the oats dosa differs depending on whether it is served warm or at room temperature. They do, however, retain their flavor.

Serving Suggestions

  • Serve these quick oats dosa with coconut chutney, sambar, or idli podi.
  • It is essential to eat these quick oats dosas quickly since they get softer as they cool. Offer with tomato chutney, onion chutney, peanut chutney, or ginger chutney.

Make-ahead and leftovers

  • Prepare the batter a day ahead (without the onions and coriander leaves) and refrigerate overnight.
  • After chilling, the batter will somewhat thicken. Before preparing the oats dosa, add little water to get the desired consistency.
  • The batter can keep for up to a day in the refrigerator. While preparing dosas with the leftover batter, thin it out with water if it becomes too thick.

Expert Tips

Consistency of batter

The batter should be thin, liquid, and flowing, similar to rava dosa batter. The dosas will be mushy rather than crisp if the batter is somewhat thick. We recommend trying a little bit of the batter to determine the outcome of the dosa before consuming the full batch.

In case the batter is quite thin, add 1 or 2 teaspoons or more rice flour and whisk to thicken it gently. In case the batter is quite thick, add 1 or 2 teaspoons of water to thin it out. The dosas will emerge limp and unstructured if the batter is too thin.

The need to stir

Before preparing each dosa, use the ladle to stir and thoroughly combine the batter. The flours sink to the bowl’s bottom. Each time you make a dosa, whisk the batter together. This ensures that the flours are blended uniformly before preparing the dosa.

Prepping the skillet

If using a cast-iron skillet, season it thoroughly. Otherwise, the dosa will adhere to it.

Add curd (yogurt)

Added curd imparts a delectable mild sour flavor to the dosas. If you do not have curd, use water.


Is oats dosa healthy?

Oats dosa is an Indian crepe that is crisp and thin, cooked with crushed oats, spices, and herbs. These are not only nutritious and healthful but also tasty. While dosas are usually produced with crushed and fermented lentil rice batter, these oats’ dosas may be created without going through that time-consuming procedure.

Why is my oats dosa soggy?

Your oats dosas may be coming apart due to the batter being too thin. To test your dosa batter, spoon a tiny amount into the pan and adjust the consistency as required. Include 1 or 2 tablespoons of rice flour if the batter is too thin.

Is oats dosa good for weight loss?

The oats dosa for weight reduction tastes just as fantastic as ordinary dosas, particularly when paired with the signature coconut chutney and sambar! Due to the absence of rice with a high glycemic index, this dosa is also ideal for an obesity meal. Heart patients and those with hypertension may also include them in their diets.

How can I make oats dosa crispy?

To achieve a crispy oats dosa, fry it over medium heat until both sides are crisp and golden brown.

How long should the oats dosa be fermented?

Ferment the oats dosa batter for at least 10 to 12 hours in a warm environment. In the winter season, the batter ferments somewhat longer than 12 hours. To expedite the fermentation process, add 1/2 teaspoon of fenugreek seeds to the water before fermentation.

Enjoyed this recipe? There are plenty more where these came from on, like Easy Rose Cookies


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