There are 2 ways to make an oatmeal dosa or oats dosa recipe. One is a quick and instant version and the other is by a fermentation process similar to a normal dosa. A healthier version of this oats dosa is by the fermentation process. In this recipe, I have used rice flour, but you can use whole wheat flour as well to make it healthier.

To yield a crispy oats dosa, you have to use rice flour, if you use whole wheat flour instead of rice flour, then you will get a soft oats dosa and not a crispy one. To make your dosa perfectly crispy, you have to follow the same ingredients with the same proportions as mentioned in this recipe.

One problem with oats dosa is that it gets stuck to the pan if not greased properly. So, if you are not using any non-stick pan or if you are using any cast iron pan, then make sure you grease it properly before pouring the oats dosa. You can also rub a half cut onion on the pan just before pouring the dosa batter.

You can serve this recipe with coconut chutney, onion tomato chutney, or Sambhar. You can serve this in your lunchbox or even in your morning breakfast.

Recipe with detailed ingredients and steps are provided in the recipe card below. You can also print this recipe from the button provided in the recipe card.

You can also try other dosa recipes like, 

1. Maggi Dosa

2. Neer Dosa

3. Green Moong Dosa

4. Set Dosa

5. Masala Dosa

Oats Dosa Recipe | Oatmeal Dosa

To make this oatmeal/oats dosa recipe, you would need,

• White Rice (Raw)
• Chana Dal
• Urad Dal
• Oats (Quaker / Saffola’s)
• Methi (Fenugreek seeds)
• Salt
• Water
• Oil

– Take a big bowl. Add rice, chana dal, and urad dal. Wash them thoroughly and then soak them in water for 8 hours.

– Drain the water. Now, take a grinding jar, add the soaked rice and dal mixture in the jar and grind them. Gradually keep adding small proportions of oats and little water at intervals.

– Do not add too much water at a time. Keep the batter consistency smooth and thick paste-like.Transfer the batter into a big bowl.

– Give the batter a good mix and cover it with a lid. Let it sit for about 8 hours (overnight) in a warm place. Preferrable overnight.

– After the overnight fermentation, the batter would have double. Add salt (as required) to the batter and mix the batter thoroughly again.

– Take a nonstick dosa pan. Heat it on a medium flame. Sprinkle some water to check the temperature of the pan. If the water droplets sizzle and evaporate, then the temperature is perfect for making the dosa.

– Now sprinkle ½ tsp of oil into the pan. Spread the oil with the help of a spatula.

– Stir the dosa batter and add a ladle full of the batter in the center of the pan and quickly start spreading the batter in the circular motion with the back side of the ladle to make a thin dosa.

– Sprinkle a few drops of oil around the edges of the dosa. Let it cook for a few minutes.

– When the bottom of the dosa turns golden brown, flip the dosa and let it cook for another few seconds. Flip it back again, roll it, and serve it immediately with coconut chutney or sambhar.

Oats Dosa Recipe | Oats Dosa With Urad Dal

How to Make Oatmeal Dosa?

Bhavna

To yield a crispy oats dosa, you have to use rice flour, if you use whole wheat flour instead of rice flour, then you will get a soft oats dosa and not a crispy one. 

5 from 1 vote

Print Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Soaking + Fermentation Time 18 hours hrs

Total Time 18 hours hrs 25 minutes mins

Course Breakfast, Snacks

Cuisine South Indian

Servings 4 people

Ingredients

  

• 4 cups White Rice (Raw)
• ½ cup Chana Dal
• 1 cup Urad Dal
• 2 cups Oats (Quaker / Saffola’s)
• 1 tbsp Methi (Fenugreek seeds)
• Salt as needed
• water as needed
• Oil as needed

Instructions

 

Steps to Make the Oats Dosa Batter

• Take a big bowl. Add rice, chana dal, and urad dal. Wash them thoroughly and then soak them in water for 8 hours.
• Drain the water. Now, take a grinding jar, add the soaked rice and dal mixture in the jar and grind them. Gradually keep adding small proportions of oats and little water at intervals.
• Do not add too much water at a time. Keep the batter consistency smooth and thick paste-like.Transfer the batter into a big bowl.
• Give the batter a good mix and cover it with a lid. Let it sit for about 8 hours (overnight) in a warm place. Preferrable overnight.
• After the overnight fermentation, the batter would have double. Add salt (as required) to the batter and mix the batter thoroughly again.

Steps to Make the Oats Dosa

• Take a nonstick dosa pan. Heat it on a medium flame.
• Sprinkle some water to check the temperature of the pan. If the water droplets sizzle and evaporate, then the temperature is perfect for making the dosa. 
• Now sprinkle ½ tsp of oil into the pan. Spread the oil with the help of a spatula.
• Stir the dosa batter and add a ladle full of the batter in the center of the pan and quickly start spreading the batter in the circular motion with the back side of the ladle to make a thin dosa.
• Sprinkle a few drops of oil around the edges of the dosa. Let it cook for a few minutes.
• When the bottom of the dosa turns golden brown, flip the dosa and let it cook for another few seconds.
• Flip it back again, roll it, and serve it immediately with coconut chutney or sambhar.

Notes

• You can add grated vegetables like carrots, beans, coconut, etc.
• It is possible to powder Oats and keep it airtight for days.
• Increase or decrease green chili pieces according to your spicy taste. It can also be skipped.
• Adding Ginger, garlic, onion, the tomato will increase the taste.
• Similarly, coconut pieces can also be added.

Keyword Oatmeal Dosa, Oats Dosa