This two-ingredient oats dosa recipe is a variation of South Indian dosa, and it makes a healthy and nutritious start for your day. Moreover, it’s just as crispy as a regular dosa.
What happens after all the holiday celebrations? Everyone switches to a ‘diet’ mode in an attempt to shed all those extra kilos. Right?
I know, I’m talking about healthy food much too early. The holiday season is in full swing. But why not save this recipe now so you can try it as soon as the holidays are over.
Since this oats dosa is super healthy, you could eat this all year round without worrying about any extra calories.
I’ve been experimenting with this oats dosa recipe for a while, and now I’m here with my perfect tried and tested version to share with you. My favorite part of this oats dosa is that you can spread it on the tawa just like the regular dosa.
When I was a beginner in the culinary world, it took lots of practise and patience to learn the right way to spread the dosa. So for all beginners, I’ve made a very short video.
Well, this is my very first attempt in video making, so there’ll be plenty of faults. But I hope you got the idea.
I love the fact that this oats dosa doesn’t require any fermentation at all. And I think it’s a huge plus when you’re short on time.
Ok, this is what I do. I soak both oats and urad dal separately for at least 4 hours. The oats will soak up all the water and become very soft. One thing you have to remember is not to add too much water to oats for soaking. The reason is we are not going to drain the water from oats. We are going to use this water to grind oats.
As I said, this batter doesn’t need any fermentation. So you could call this ‘instant dosa’.
Now let’s have a look at this oats dosa recipe.
You have to start the preparations 4 hours ahead.
- Soak oats in 2 cups water for 4 hours
- Soak dal in water for 4 hours.
- Place the oats along with the soaked water in a food processor. Grind to a smooth paste. Transfer to a large bowl.
- Drain dal. Place in the food processor along with enough water. Grind to smooth paste. Add it to the oats mixture in the bowl. Add enough salt. Mix well.
At this stage, you can use the batter straightaway to make dosas.
Now you can start making the dosa.
- Heat the dosa pan or a tawa over medium-low heat. If your pan is not non-stick, dip a cut onion in oil and use it grease the pan. I used a non-stick pan, so skipped this step. Pour 1/4 cup batter onto the tawa.
- Spread the batter in circles. (Don’t forget to check the video).
- When the top of the dosa starts to dry, add a teaspoon of oil. This step is optional. If you don’t want to add any extra oil, that’s totally fine.
- When one side is brown, flip over the dosa. Add 1 teaspoon of oil on top. When dosa is brown and crisp, remove from tawa, and serve with chutney and sambar. Repeat the process until all the batter is used up. You can also store the batter in the refrigerator and use it to make dosas the next day.
- 1 ½ cup rolled (traditional / steel cut) oats, soaked in 2 cups water for 4 hours
- ½ cup urad dal (skinned black lentils), soaked in water for 4 hours
- Salt to taste
- Place oats and soaked water in the bowl of a food processor. Process until smooth. Pour this smooth batter into a large bowl.
- Drain urad dal, and add it to the food processor. Add enough water, and grind to a smooth batter. Add this batter to the oats mixture in the large bowl. Season with salt.
- Meanwhile, heat a dosa pan or tawa over medium-low heat. Cut an onion in half, and dip it in oil to grease the pan. Add ¼ cup dosa batter, and spread the batter in a circular motion.
- When the top of the dosa starts to dry, add a teaspoon of oil. When the underside of the dosa becomes brown, flip it over to cook the other side. Add another teaspoon of oil on top. When the dosa turns brown and crispy, remove from heat. Continue with the rest of the batter.
- Serve dosas hot with your favourite chutney and sambar.