Oats Dosa

indian recipes using oats
Crispy Oats Dosa with Ginger Chutney and Coconut Chutney ~ Healthy Breakfast

Oats Dosa Recipe

Oats Idli recipe was well received with positive feedback from readers who have tried it. Appreciate it very much when readers try the recipes posted here and come back to try out more recipes. You, dear readers, keep this blog going. Thank you very much. 🙂

Today’s post is for all you Rava Dosa lovers. A favorite Indian breakfast of mine is Oats Dosa. You don’t need to soak, grind and ferment rice and dal like you would for Masala Dosa. This is an instant Oats dosa recipe, crisp and tasty like Rava dosa. Its hard to tell that there is oats in this recipe.

I had earlier blogged Rava Dosa, a popular blog post at Sailu’s Kitchen. Just a slight variation to this rava dosa recipe, is the addition of dry roasted oats powder and sour buttermilk. You will achieve crisp oats dosa if you follow the recipe and the instructions to the T. You will have to eat the oats dosa hot off the stove because as the dosa cools down, it turns limp and the crispness lost. Oats dosa goes well with sambar, coconut chutney or ginger chutney.

Rava dosa recipe pictorial with step by step instructions.

Oats Dosa

  Prepare time:
 Serves: 5

 Main Ingredients:

  •  oats
  •   semolina


  •   Oats - 1 cup of dry roasted, cooled and ground oats (I used quick cooking oats)
  •   Semolina - 1 1/4 cups (sooji)
  •   Rice flour - 3/4 cup
  •   Maida - 1/4 cup (all purpose flour)
  •   Salt to taste
  •   Green chilies - 2, finely chopped
  •   Ginger - 1 tsp, grated
  •   Curry leaves - 1 sprig, tear (optional)
  •   Coriander leaves - 2 tbsps chopped (optional)
  •   Buttermilk - 1/2 cup (sour preferably)
  •   Water as required (approx 6 cups)
  •   Oil as required

Method for making Oats Dosa

Mix all the above ingredients except oil and let the oats rava dosa batter sit for half an hour to an hour. It might thicken after a while as rava absorbs the water.
At the time of making dosas, add more water such that it is of pouring consistency (like thick buttermilk).
Pre-heat an iron tawa on high for a minute. Do the water test (sprinkle few drops of water over the hot tawa such that it sizzles) and reduce heat to low.
Pour a ladle full of dosa batter from the outward base of the tawa in a circular motion. Fill the gap in the middle with dosa batter. Don’t drop batter like a thick lump but pour all over, evenly, filling the gaps.
Drizzle 1-2 tsps of oil along the edge of the dosa and the gaps in the middle.
Increase heat to medium flame and let the dosa cook for around 2 mts. At this point increase flame to high and let the dosa roast for a little less than a minute or so. If you want a slightly softer dosa, turn off heat after half a minute or so.
Serve warm with chutney of your choice.


  •   Dry roast the oats on low to medium flame for 5-6 minutes, cool and grind to a fine powder.
  •   Prepare the batter at least an hour or half an hour before you want to eat the dosa.
  •   The batter should not be thick but of pouring consistency like a thick buttermilk consistency.
  •   If you do not have buttermilk on hand, use only water. Sour buttermilk gives a nice flavor to the dosa.
  •   An iron tava works best for this type of dosa.
  •   You can add grated coconut or carrot and broken cashewnut for variation.


How about a healthy Indian breakfast recipe using oats? Oats Dosa recipe - instant, easy, healthy and tasty, similar to rava dosa in texture and taste.

17 thoughts on “Oats Dosa

    1. You can use any kind of oats – quick cooking oats, rolled oats, steel cut oats/Irish oats. Dry roast, cool and grind to a fine powder.

  1. Sorry if this is a dumb question but need you to answer it any which way, please tell me if I can use the Champion brand of oats which we get in India. That way I can go about it w/o any doubts.

    1. I used Quakers quick cooking oats. I am sure you should be able to make them with the Champion brand, though I have not tried them. Btw, it is not a dumb question.

  2. I tried this yesterday and it was awesome; The only change I did to this is I added 1/2 cup Quinoa to this recipe along with the oats and roasted and ground it

  3. Hi Sailu,

    The dosa I made didn’t have pores (holes) in them.
    They were not crisp either…where did I go wrong?

    1. Dosa batter should be of correct consistency for holes to form. Neither too thick nor too thin.. Also the pan on which you make should be hot before pouring the batter onto it.

Leave a Reply

Your email address will not be published. Required fields are marked *