Oats Dosa

This is one of our favorites for Sunday morning breakfast. I pinched the recipe from here. But as usual, we’ve adapted it to suit our tastes.

You’ll need the following to feed 4 adults:

2 cups – quick oats (powder in a coffee grinder)
1/2 cup – atta
3 tablespoons – rice flour
1/2 cup – rava / sooji (roasted)
1 tablespoon cumin seeds
3 green chillies – chopped
1 sprig curry leaves – chopped
1 teaspoon grated fresh ginger
1 1/2 teaspoons red chilli powder
1/2 teaspoon turmeric
1/2 teaspoon fennel powder
1/2 teaspoon garam masala
1 pinch hing
Salt to taste


Roast rava on medium heat until golden.

Mix all of the above ingredients (except oil) and roasted rava in a bowl.

Add enough water to make a thin batter. About the consistency of whole milk. Heat a flat pan, and oil lightly using a kitchen towel. Once hot, pour a ladle full of the batter and turn the pan around, allowing batter to flow freely and thinly across pan.  Drop oil around the edges of the dosa, and let cook on medium heat until it crisps up and comes off easily from the pan. Flip the dosa, and cook on the other side for a few seconds. Serve with pickles or chutney.


I usually powder the oats and roast rava and mix with the rice flour and atta in a container. You can double or triple the amount and store in bulk. When required, just add the fresh ingredients, seasonings, and water. Prepare dosas as above.


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