Instant Oats Dosa Crispy Oats Crepes My Food Story

on Sep 28, 2021 I like Oats in many forms but I don’t enjoy them sweet. Which is how people normally eat them. So if you are like me, and want to eat savoury oats, then this recipe is for you! Dosas are a huge part of South Indian cuisine, and after living in Bangalore, I’ve really come to enjoy them for breakfast. But regular dosas need fermentation and take a day for the batter to come together. The beauty of Oats Dosa is that the batter takes only 10 minutes of actual prep time and you can make dosas in under an hour. They are really light and crispy with a perforated texture that looks beautiful. With all the herbs and spices, these light oat crepes make a super healthy Indian breakfast.

How to make Oats Dosa + Ingredients

You only need a handful of ingredients for Oats Dosa:

Oats: Use instant quick cooking oats or rolled oats. Grind them to a powder using the chutney jar of a mixer grinder or a spice or coffee grinderRice Flour: Rice Flour acts as a binding agent in the batter and also makes these dosas crispySooji/Rava/Semolina: If you are in India, use Chiroti Rava or Bombay Rava. Sooji adds texture, makes these crispyCurd: For a sour, tangy flavourHerbs: Coriander, Curry leaves and green chillies chopped really finely and added to the batter for fragrance and flavourGinger and Onions: Chopped finely for flavour. You don’t need to pre cook them. They’ll cook along with the dosas on the tavaCumin: Cumin seeds or Jeera is the only spice that’s added to the batter along with salt

Serve Oats Dosa with

Serve the dosas with coconut chutney, tomato chutney, peanut chutney, schezwan sauce if you want a spicy kick or sambar. These dosas taste best when they are hot off the pan. They soften as they cool down. When cooking for the family, I usually keep two pans on the stove because they disappear really fast!

Richa’s Top Tips

Batter consistency: The batter should be thin and of pouring consistency, almost like the consistency of the milk. The water in the batter will evaporate as these cook, leaving the dosas crispy with a lacy textureFixing a too thin or thick batter: If your batter is too thick, add a few tablespoons of water and if its too thin, add a teaspoon or two of rice flourTest run: Before you start making dosas, do a test run with a small amount of batter on the pan. This will help you make adjustments to the batter if requiredHot Pan: Start the dosas on a really hot pan. As the batter hits the tava, it’ll contract slightly, the batter will set and you’ll start to see bubbles forming on the surface. If your pan isn’t hot enough in the beginning, the dosas won’t come out as crispyPour instead of spreading: The right way to make Oats Dosas is to pour the batter on a hot pan, instead of spreading it out like you normally would for dosas (watch the video to see how its done)Stir the Batter: Stir the batter everytime you make a new dosa. Because there is so much water in the batter, the solids like oats flour and sooji start to settle at the bottom. Stirring the batter makes everything homogenous again before you pour. Cook till golden and crispy: The cooking times for Oats Dosa can vary slightly. Look for crispy edges and a golden base. That’s when you know the dosa is cooked and can be flipped