Learn how to make Oats Dosa Recipe a healthy option for breakfast or snack for your loved ones. To be honest the dosas and idlis made from oats were soft, fluffy, spongy and just delicious. Don’t go by my words just try them to experience what I am saying.
However for idlis I have used different recipe and for dosas a different one. I have used the basic fermentation process for making these dosas. Only I have added oats to soak with rice along split gram. If you want to make this you would have to prepare the batter in advance that’s the only challenge. I would soon post the oats idli recipe 🙂
Just remember whenever you make dosas or idlis make your chutney right. As dosas, idlis are bland in taste and when clubbed with a delicious chutney they get married to each other 😉
In India you get various kind of dosas and idlis. So don’t wait make your creation today and enjoy! In our house one gets to eat a variety of dosas and idlis and the guinea pig is my hubby. So far he hasn’t complained hence I continue experimenting and coming up with different variations and innovations.
To eat oats are in trend nowadays even food channels show so many oats recipes. Some recipes looks very good and some don’t look edible at all. Coming back to oats recipe you could use any kind of plain oats for this recipe. I have used quaker oats you could use any good brand for the same. Also haven’t posted step by step pics will update soon.
If you are looking for more breakfast options then do check out instant oats dosa, oats uttapam, paneer bhurji, moong dal chilla, egg bhurji, kande pohe and cabbage paratha.
Oats Dosa recipe and printable version below:
- 1 cup boiled rice/ idli rice or short grained rice
- ½ cup split black gram
- 1 cup oats
- water as required
- 1 tsp sugar
- salt as required
- few drops of oil to fry dosas
- Soak rice, split gram and oats with enough water covering them for 7-8 hrs or until they swell.
- Discard excess water and grind them into a smooth paste. Add little water if required but not too much as we want a medium consistency batter.
- Now keep this batter over-night or for 7-8 hrs in a humid place until they ferment. The fermentation process may take a bit longer in cold weather.
- Add salt and sugar to the batter. The batter should be of medium consistency for dosas if thick then add little water. Combine all nicely.
- Heat a dosa pan drizzle some oil. Wipe the oil with a halved onion or a cloth.
- Now pour a ladle of batter towards the center spreading in circular motion towards the side with the help of a small bowl, spatula.
- Drizzle some drops of oil towards the edges. Once dosa is cooked flip towards other side. Repeat the same with the rest of batter.
- Just ensure your pan doesn't get heated too much even if it does just sprinkle some water to reduce the temperature. As if pan is very hot you wouldn't be able to shape or spread the batter.
- Serve your oats dosa with coconut chutney or sambar of your choice.
- If you are looking for more breakfast options then do check out oats uttapam, paneer bhurji, moong dal chilla, egg bhurji, kande pohe and cabbage paratha.
2. If you are not planning to use the entire batter just remove how much you would like to use and keep the rest in the fridge. Also don't add salt to the stored batter for longer life shelf.
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