Oat Dosa (Spicy Pancake)

Oat Dosa (Spicy Pancake)

(Spicy Pancake)

Instant Oat dosa is an easy recipe that is perfect for busy families. Sometimes you want to make something that is easy and hassle-free and of course healthy.  Oat dosas are instant dosas and make a great breakfast or anytime snack. This gluten-free dish is made with oats, rice flour, yogurt, and a few spices. I am also adding cabbage and carrots for texture.  This will be a staple in my house.
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Course Bread
Cuisine Indian
Servings 2 people


  • 1 cup quick oats
  • 1/2 cup rice flour
  • 1/2 cup yogurt whipped
  • 1/8 teaspoon asafetida
  • 1/2 teaspoon cumin seeds
  • 1 green chili finely chopped
  • 2 tablespoons cilantro finely chopped
  • 1 teaspoon ginger finely shredded
  • 1/3 cup cabbage shredded
  • 1/3 cup carrot shredded
  • 1/2 teaspoon salt
  • 1 cup water
  • 1-1/2 teaspoon ENO
  • 1-1/2 tablespoons oil


  • Grind oats to make fine powder. Add all the dry ingredients except ENO rice flour, asafetida, salt, and cumin seeds and mix it well. Notes: ENO is added just before making dosa.
  • Add yogurt mix, add water as needed to make batter consistency of dosa or pancake mix. Set aside for about fifteen minutes.
  • Add green chilies, cilantro, cabbage, and carrots mix it well.
  • Place a non-stick skillet over medium-high heat. Grease the skillet lightly. Test by sprinkling a few drops of water on it. The water should sizzle right away.
  • In a small bowl take about ½ cup of batter and add ¼ teaspoon of ENO mix it well batter will become a little frothy.
  • Pour the batter mixture into the skillet and spread evenly with the back of a spoon, about seven inches in diameter.
  • When the batter begins to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds, then flip the dosa using a flat spatula.
  • Press the dosa lightly with the spatula all around to ensure even cooking, turning two to three times. The dosa should be golden brown on both sides.
  • Repeat for the remaining dosas.
  • Serve oat dosa with your choice of chutney, I like it with tomato chutney.
Tried this recipe?Let us know how it was!

Oats Dosa Recipe: Crispy and Healthy Dosas with a Nutritious Oats Twist 

Dosa is a popular south Indian delicacy that looks like a crepe. It’s like a crisp and thin pancake made of rice and urad dal batter. Traditionally Dosa is served with sambar, aloo masala, and coconut chutney. It is an Indian crepe made usually through rice batter, but here we have experimented and made many alternative dosa such as Oat Dosa, Besan Dosa, Rava Dosa, Sorghand um Dosa. This preparation uses oats dosa and is a bread-based breakfast recipe that is vegan. The preparation entails skillfully combining pan techniques and manual dexterity to achieve the perfect bread cooked on non-stick skillets.

1. Grind Oats to Make Fine Powder: Elevating Texture with Oats Dosa 

Start the oats dosa preparation by grinding oats into a fine powder. This step not only enhances the nutritional profile but also contributes to the unique texture of the dosa. The combination of finely ground oats with other dry ingredients, excluding ENO, rice flour, asafetida, salt, and cumin seeds, ensure a harmonious blend of flavors. It’s essential to note that ENO is introduced just before making the dosa, adding a special touch to the preparation.

  1. Create the Dosa Batter: Blending Nutrients and Flavors with Oats 

Building on the groundwork laid in the first step, proceed to create the dosa batter. Integrate yogurt into the dry mixture, adjusting the consistency with water to achieve a batter reminiscent of dosa or pancake mix. Allowing the batter to rest for fifteen minutes is a crucial step in enhancing the overall flavor profile. This brief resting period ensures that the oats absorb the flavors, resulting in a more palatable and delicious end product.

  1. Enhance with Vegetables: Burst of Colors and Nutrients in Oats Dosa 

Take your oats dosa to the next level by introducing a medley of vegetables. Finely chopped green chilies, cilantro, cabbage, and carrots bring not only vibrant colors but also a variety of nutrients to the dosa. This step adds a delightful crunch and freshness, transforming the oats dosa into a visually appealing and nutrition-packed dish that is as wholesome as it is flavorful.

  1. Heat the Skillet: Perfecting the Cooking Surface for Oats Dosas 

Achieving the ideal dosa requires a properly heated skillet. Place a non-stick skillet over medium-high heat and lightly grease it. To test readiness, sprinkle a few drops of water on the skillet – the water should sizzle right away. This ensures that the dosa cooks evenly and attains the desired crispiness while preventing sticking to the surface.

  1. Prepare the Frothy Batter: Enhancing Texture for Irresistible Oats Dosas 

Before pouring the batter onto the skillet, take a small portion (about ½ cup) and introduce ¼ teaspoon of ENO. Mixing this well creates a frothy consistency in the batter, adding a light and airy texture to the dosa. This step is crucial for achieving the perfect balance between softness and crispiness in each bite.

  1. Spread the Batter: Crafting Perfectly Shaped Oats Dosas 

Once the skillet is ready, pour the batter onto it, spreading it evenly with the back of a spoon to form a dosa of about seven inches in diameter. This step requires a bit of finesse to ensure an even thickness throughout the dosa, contributing to the overall enjoyable texture.

  1. Flip and Oil: Locking in Flavor with Precision 

As the batter begins to dry, delicately spread one teaspoon of oil over the dosa. Waiting for about 30 seconds before flipping with a flat spatula ensures that the dosa achieves a golden brown hue on both sides. This careful process locks in the flavors and adds a subtle yet essential touch of crispiness.

  1. Ensure Even Cooking: Perfecting the Golden Brown Finish 

To guarantee even cooking, lightly press the dosa with the spatula all around, turning it two to three times. This step is vital in achieving the desired golden brown color, indicating that the dosa is cooked to perfection. The interplay of textures, from the soft interior to the crispy edges, creates a delightful culinary experience.

  1. Repeat for More Dosas: Scaling Up the Oats Dosa Feast 

The joy of oats dosa doesn’t end with just one. Repeat the cooking process for the remaining batter, creating a batch of these tasty dosas. This step allows you to share the wholesome goodness and unique flavors with family and friends, turning the dosa-making experience into a communal celebration of culinary delight.

  1. Serve with Chutney: Pairing Oats Dosa with Flavorful Companions 

Finally, elevate your oats dosa experience by serving it with your choice of chutney. The versatility of oats dosa makes it a perfect companion for various chutney options. Whether you prefer the tanginess of tomato chutney or the spiciness of coconut chutney, the pairing enhances the overall dining experience, making each bite a harmonious blend of flavors. Enjoy this nutritious twist on a classic dish, savoring the delicious combination of oats dosa and flavorful chutneys.

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61 thoughts on “Oat Dosa (Spicy Pancake)

  1. I tried this today and it was very tasty !! Thanks so much Manjula Aunty !! You are a passionate cook … keep up the great work … I have learnt a lot from you !!

  2. Thank you so much for this delicious way to start the day. I am in love with your recipes and videos. The spicing is beautiful and not overly complicated. Plus you have some types of recipes I have never seen like from Rajasthan. Also I love the gluten free options. My husband had his gall bladder removed so I reduce the oil or bake some items instead of frying. Thanks again!!

  3. Hi ! this is a fantastic recipe ! The family loved it, thank you so much for all your great videos, I have tried so many of your recipes already…. always a great success !

  4. Hi Manjula, i would like to have your recipes in portuguese becouse i don’t speak enghish very well. What can i do??? Please answer me. Thanks a lot. Norma Braga from Brasil, Rio de Janeiro.

        1. In the USA oats are considered gluten free while in other countries they aren’t or are very difficult to find without wheat contamination. I would be interested in knowing if there is a gluten free substitute for quick oats because I see them everywhere in recipes but I can’t use them (if I want the dish to be gluten free for coeliacs).

    1. Hello Madam,
      Tks so much for that tip; I made it today, substituting carrots and cabbage with chopped kale and onions (as I did not have the former with me today) and it was really delicious. Thank you again.
      I would like to have a baked version of chakli made with chickpea flour. I tried out some recipes that were on the web and they turned out to be very hard, not as soft as the normal chaklis. Await your recipe. Have a lovely weekend.

  5. Tnks for this receipe. I have been trying out with moong sal along with oats adding curds but it is to stick on the tawa. But is tis the ENO we take for gas. Pl inform me .

  6. Terrifically tasty recipe! I made it for my sister’s family and a few weeks later my 11 year old nephew called to ask for the recipe… thanks as always for your wonderful recipes dear Manjulaji.

  7. Me gusta muchísimo la comida vegetariana y sus recetas se ven deliciosas tengo muchos deseos de prepararlos el problema es que no entiendo excepto alguna que otra palabra. Es posible que lo pudieran , también , presentarla en español. Muchas gracias por su atención y muchas felicidades por la excelente página muy interesante .


  8. It is a great recipe. I have added baking soda and it works perfectly. It is so tasty that I made it for breakfast and lunch. I have also prepared dry part ready for tomorrow.

  9. thank you for sharing this ~~ I really appreciate the video and cannot wait to make it! I will be needing to look up esparta spice (is this spelled correctly?) and Eno, as I am not familiar with these items ~ ~ but really loooove learning about new things …. so, will enjoy the adventure. Mahalo, Adaire

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