(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.
Ingredients
- 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
Instructions
- 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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
Pravina
May 10, 2020 at 3:04 amHi Manjilaben we tried your oats and rice flour dosas and they were delicious ? we liked it very much and the family did too ?
Manjula Jain
May 17, 2020 at 12:34 amThank you
Garima
January 15, 2018 at 8:33 pmHello Manjula Aunty, is there any alternative for rice flour here, I can not find rice flour with my grocery shop
Bhavika
January 11, 2018 at 12:29 pmI 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 !!
Valli
December 12, 2017 at 11:59 amThank 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!!
anne
August 31, 2017 at 12:55 amHi ! 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 !
Manjula Jain
September 3, 2017 at 12:47 amAnne, thank you, makes me happy to hear that
Rachana
July 22, 2017 at 7:17 amIs this really a gluten free recipe? Aren’t instant oats glutenous?
Manjula Jain
July 22, 2017 at 4:31 pmRachna, oats should be gluten free,
Norma Braga
April 24, 2017 at 8:26 pmHi 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.
Marise
February 14, 2017 at 6:37 amHello,
I live in Holland and I cannot find ENO, could I bake the dosas without this ingredient? Pls reply, thanks.
Manjula Jain
February 14, 2017 at 8:51 amMarise, use pinch of baking soda, and few drops of lemon juice it is not same but this will work.
Jody Bartolo
February 27, 2017 at 2:35 amHi Manjula, this isn’t gluten free dear, oats contain gluten. Thanks for all the recipes, we have been enjoying them for years now.
Didina
April 30, 2017 at 8:20 amIn 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).
Shaz
November 10, 2017 at 4:05 amYou can buy gluten free oats in the free from aisle
Marise
February 17, 2017 at 7:39 amHello 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.
Neelam
January 19, 2017 at 7:17 amSuch a brilliant way to make kids eat oats and veggies !
Rema Pillai
December 6, 2016 at 11:19 pmA very quick and easy recipe. I love all your recipes and have tried oit a few. Thank you so much.
Manjula Jain
December 7, 2016 at 10:31 amRema, thank you
Khushi Jain
November 3, 2016 at 1:43 amTries this Recipe. It’s really amazing pancake and can be prepared at home easily
Nisha
August 22, 2016 at 4:13 amTried this recipe and it turned out yummy. Substitute eno with bicarbonate soda.
Gayatri
July 26, 2016 at 5:19 pmHi Manjula ji, ur recipes r awesome, have tried few and love it….in the recipe can we use rolled oats…..Thanku
Manjula Jain
July 27, 2016 at 11:30 pmGayatri, I have never tried rolled oats for this recipe but I am sure it should work.
Bhavna Jain
July 18, 2016 at 10:37 amThanks a million Manjula. Your recipe really helps me a lot….. Now I can cook everything and make my in laws impressed. Thanks
Manjula Jain
July 18, 2016 at 7:29 pmBhavna Jain. thank you
Shashee Daniel
June 5, 2016 at 10:41 pmTnks 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 .
ritu agarwal
May 29, 2016 at 4:20 amI made it today…really very tasty…thanks for the recipe..
Kaajal
May 14, 2016 at 9:42 amCan we leave out the cabbage and and carrot?
Manjula Jain
May 18, 2016 at 11:46 pmKaajal, yes
Manjul jain
May 14, 2016 at 9:14 amIt seems awfully tasteful. I will try it very soon.
I am a great fan of you and your dishes.
Thanks Manjula.
Asha
April 17, 2016 at 3:34 pmTerrifically 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.
diamondscateringservices
December 10, 2015 at 1:20 amThis is the exact information that I was looking for. Thank you for sharing your expertise!
Rebecca
October 12, 2015 at 2:40 amcan ordinary porridge oats be used or is it really better to use the fast cooking ones?
Thanks x
Gricel
October 4, 2015 at 2:23 amMe 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 .
Gricel
umme
July 24, 2015 at 8:16 amVery gud receipe n very simple
Anshu
July 23, 2015 at 12:21 amIt turned out really well..thanks for the recipe.. And keep up the good work 😉
Pallavi Bohra
June 19, 2015 at 7:23 pmVery good recipe. I use to make regular oats porridge but this is a very good options and will be liked by every family member.
Pallavi Bohra
June 19, 2015 at 7:20 pmtasty and healthy. Perfect for all family members including kids
resh
May 25, 2015 at 8:48 pmCan we kp the batter for few days
Manjula Jain
May 26, 2015 at 12:34 pmResh, foe few hours will work not for few days.
Iwona
May 22, 2015 at 4:37 amIt 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.
Thanks.
Vicky Lasrado
May 20, 2015 at 5:34 pmHello Madam
Does one have to add the 1/4 tsp ENO to every 1/2 cup of batter ? Kindly clarify
Vicky
Beth
May 20, 2015 at 5:18 pmCould baking soda be substituted for the ENO?
Manjula Jain
May 20, 2015 at 5:49 pmBeth, Pinch of baking soda
Nivetha
May 21, 2015 at 1:04 amIs ENO necessary .., What will happen is not used..,
Manjula Jain
May 21, 2015 at 1:52 amNivetha, you can do without texture will be different
Vandana
May 20, 2015 at 5:09 pmManjulaji which oats have you used..if you can send a picture of the packet, as i live in singapore and get a lot of brands here.
Manjula Jain
May 20, 2015 at 5:50 pmVandana,
Instant oats
Loretta
May 20, 2015 at 5:04 pmOnce again, thanks so much Manjula for sharing this wonderful recipe. I love it.
Sari
May 20, 2015 at 4:27 pmSorry, I read now the earlier reactions. ENO is fuit salt. Don’t have it here, but know now how to substitue it.
Manjula Jain
May 20, 2015 at 5:50 pmSari, Use pinch of baking soda
Reeta
May 20, 2015 at 3:42 pmInstead of ENO,what can be added?
Manjula Jain
May 20, 2015 at 5:51 pmReeta, Pinch of baking soda
Adaire
May 20, 2015 at 1:36 pmthank 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
Manjula Jain
May 20, 2015 at 5:52 pmAdaire, ENO is available in Indian grocery stores but you can alson use pinch of baking soda
tsvia
May 20, 2015 at 12:36 pmHi. The recipe looks great. But – what is ENO? Thanks!
Manjula Jain
May 20, 2015 at 1:35 pmtsvia, ENO is also known as fruit salt ana available in Indian grocery stores and amazon
Renee
May 20, 2015 at 11:53 amWhat is ENO?
Manjula Jain
May 20, 2015 at 1:36 pmRenee
ENO is also known as fruit salt and available in Indian grocery stores and amazon
tehmina
July 14, 2016 at 8:49 amAre we suppose to add eno in every serving of dosa we make??
Manjula Jain
July 14, 2016 at 10:28 amtehmina, yes