Oats Dosa

Hello everybody!! I am back again after a long hiatus and this time I am really hoping to be regular 🙂

Here is a recipe of healthy oats dosa. I had a big tin of old fashioned Quaker oats which I had bought to make breakfast porridge, but nobody likes porridge. I didn’t want to waste the oats and the idea of oats dosa thus struck upon me. I did a little reading on other food blogs and decided to try them out.

These dosas come out perfect without getting stuck to the griddle and get cooked faster than regular dosas. Needless to say they are tastier and very filling too.

There is no restriction on the type of oats you use, however I would discourage flavored oats (unless you want to make flavored pancakes).

I served it with tomato pickle and peanut chutney for sides.

Try it and let me know your feedback.


1 cup raw rice,

1 cup urad dal,

3 cups oats,

Salt to taste,

Oil to make dosas,

Water to soak the ingredients


Soak rice and urad dal for approx 5 hours and soak oats for around 2 hours.

Grind soaked rice, urad dal, oats to a smooth paste with little water. The dosa batter consistency will be little  thinner than the normal dosa batter.

Add salt and allow it to ferment overnight.

Smear some oil on a hot griddle and make thin dosas. Flip and cook on the other side too.

Serve with any side dishes of your choice.


Crispy Lentil Dosa

These dosas are made up of various lentils with raw rice. The batter does not need any fermentation and the dosas come out very crispy. It’s a healthy dosa. I served this with garlic chutney which my mom made (fry garlic and dry red chilies in oil and grind with coconut, tamarind and little water)


2 cups raw rice,

½ cup each of chana dal, udit dal, tuvar dal, moong dal,

2 green chilies,

10 to 12 curry leaves,

A small piece of ginger,



Method –

Wash and soak rice and dal in sufficient water for 4 to 5 hours.

Grind to a smooth paste.

Add green chilies, curry leaves, ginger and grind for a minute.

Make the batter like normal dosa consistency.

Add salt.

Heat a griddle, apply oil and make dosas.

Potato Dosa

I wanted to give a try to Potato Dosa. I had read on some blog that it tastes like Aloo Paratha. I made all the preparations, my batter became thicker. The quantity of potatoes was more in that. I went ahead with it and started making dosas. My first dosa became very thick. I could not spread it. So I kept it little fat. Tried to turn it – it broke. I still cooked it further and tasted it. The taste was too good- just like Aloo Parathas.

I tried putting another dosa. It was the same. They were not at all crispy – very soft from inside. So I took some batter and added more rice flour and made the third one. This one was perfect – thin, crispy and could be spread easily. But the taste was not as good as Aloo Paratha.Milosaid it tastes like Khichadi. 🙂

I made some more dosas this way. We all had breakfast and there was still more original batter remaining. I didn’t have more patience to modify it, so I just put the entire batter in the frying pan with little oil, covered and kept on low flame for 5 minutes. Made small pieces and turned each piece and fried the other side well till brown. I served this with tomato ketchup for lunch and it tasted like yummy potato cutlets 🙂

Here is the recipe-


2 large potatoes boiled, peeled and mashed,

1.2 cup rice flour,

1 cup yogurt,

3 green chilies finely chopped,

2 tsp cumin seeds,

Salt to taste,


Oil to make dosas


Mix all the ingredients except oil to a smooth batter.

Drizzle oil on a griddle. When hot, pour a ladle full of the batter and try to spread it into a circle.

Let it cook for 2 to 3 minutes on a slow flame. Once done, flip and cook the dosa on the other side. Serve hot.

Oats Dosa

Oats are supposed to be good for health. If you are fed up of eating oats kanji then try out this dosa. Add lots of green chilies to it to overcome the blend taste of oats. These dosas keep you full for a longer time. It’s simple to make but takes a little more time to cook as compared to urad dal dosa. Serve it with some spicy tangy tomato chutney.


2 cups powdered oats,

3/4th cup rice flour,

½ cup fine semolina (Rava),

1 small onion finely chopped,

2 green chilies finely chopped,

1/4th  cup freshly cut coriander leaves,

8 to 10 finely cut curry leaves,

Salt to taste,




Mix all the ingredients except oil, Adjust water and make the batter like dosa batter consistency. Allow it to stand for half and hour.

Heat a griddle, drizzle little oil and pour a ladle full of the batter and spread gently. Cover with a lid for 2 to 3 minutes.

Flip the dosa on the other side and let it cook without the lid for another 2 minutes.

Serve hot with tomato chutney.