Healthy Oats Dosa
by Tarla Dalal
Added to 47 cookbooks
This recipe has been viewed 43017 times
Idli and Dosas need no introduction. One of the most famous South Indian breakfast or snack dishes, the dosa is quite versatile too.
Although the traditional one is made with a batter of rice and urad, there are innumerable variants using varied grains and pulses, some requiring grinding and fermentation and some being instant mix-and-cook versions.
Here is a Healthy Oats Dosa, made without any rice. It is made with fibre-rich oats and is good for diabetics . It is gluten-free and a good source of protein .
The dosa requires no soaking – you just need to blend and ferment, so it is relatively easier. The Healthy Oats Dosa tastes as good as regular dosas, especially when served with the trademark chutney and sambhar team!
You can also try other dosa recipes like Quinoa Dosa or Poha Dosa .
- Combine the oats and urad dal in a mixer and blend to a smooth powder.
- Add 1½ cups of water and blend again till smooth.
- Transfer the mixture into a deep bowl, cover it with a lid and keep aside to ferment in a warm place for 10 to 12 hours.
- After fermentation, add the salt and mix the batter very well.
- Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth.
- Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter thin circle.
- Smear 1 tsp of ghee over it and along the edges and cook on a high flame till the dosa turns brown in colour and crisp.
- Fold over to make a semi-circle or a roll.
- Repeat steps 5 to 8 to make 4 more dosas.
- Serve immediately with sambhar.
Healthy Oats Dosa recipe with step by step photos
Simply put, the Dosa is a pancake. One of the most popular snacks in all of South India, over time it has become popular all over the country and globally too. Dosa is made by spreading a batter on a hot griddle and cooking it with a little oil, or sometimes even no oil, till it turns golden brown and crisp. While most people use a non-stick tava these days, you can also opt for a traditional iron tava, which will enhance the taste as well as give you a nutrient boost. The basic Dosa batter is made of rice and urad dal. The ingredients are soaked, ground into a fine batter and allowed to ferment for 8-10 hours. The Dosa can be enhanced by topping the dosa with spice powders like the Idli Milagai Podi or other ingredients like roasted coconut, chopped onions, chopped tomatoes, etc., while it is still cooking.
Slight variations in the batter or cooking procedure yield marvelously different results. Take for example the famous Benne Dosa of Karnataka. A little puffed rice is used while making the batter, the dosa is cooked with butter, and only on one side without flipping. You get a spongy dosa with one side that is absolutely crisp and golden-red. The aroma of butter simply kills your will, and makes you succumb to the temptation!
There are also dosas made with other combinations of cereals and lentils such as the Pesarattu, Moong Dal Dosa or Adai Dosa. The Neer Dosa of Karnataka is a lesser-known gem, which is definitely worth trying. You can make dosas with a mix of different grains like brown rice, nachni, sanwa, and so on. Instant dosas like Rava Dosa, Rice Rava Dosa, Instant Oats Dosa and Buckwheat Dosa can be made in a jiffy by simply mixing readymade ingredients into a batter that is ready to cook. You do not have to ferment these batters. So, they are just perfect for hurried mornings, when you have not planned for breakfast the previous night.
Dosas are made even more exciting by stuffing them with awesome fillings. The most classic example of this is the Mysore Masala Dosa, which is lined with chutney and packed with potato bhaji. You can be creative with the stuffing, and throw in just about anything you want, from paneer to spinach. Try the Stuffed Sprouts Dosa and Stuffed Wheat Dosa. Delight your kids with the Stuffed Dosa Cones or Chocolate Dosa when they come home from school!
Dosas are usually served with Sambar and one or more chutneys. If the dosa itself is elaborate and spicy, go for a mellow chutney like Coconut Chutney. If it’s a plain dosa, go for something peppier like the Tomato Chutney or Coriander Chutney. A very versatile category of snacks, Dosas can be made with varied ingredients, in varied forms and to suit anybody’s individual preferences. Check our collection of dosa recipes. So, do give it a try!
Reader asks. What is the reason for using ghee in healthy oats dosa? Can you substitute ghee with something else, as I am vegan? Ghee is a good cooking medium also known to reduce inflammation. However you can replace it with oil since you are a vegan.
Reader asks. Can I use old fashion oats instead of quick cooking rolled oats? You can try using old-fashioned oats. Dry roast a little on a slow flame for 1 to minutes so that it is easily powdered. Do give us your feedback, once you have tried the healthy oats dosa recipe.
Reader asks. Can i loose weight with oats dosa if i have it daily instead of porridge? Yes, but have it with Sambar. The oats dosa recipe is very healthy. Make sure you use ghee or butter to make your dosa and not vegetable oil. That is crucial.
Reader asks. Do i have to soak the dal and oats before grinding? There is no need to soak dal and oats before grinding.
Reader asks. Do i roast the oats before grinding? There is no need to roast the oats before grinding it.
Reader asks. I am diabetic, is this oats dosa healthy for me? Yes, oats is rich in soluble fibre (to make it good for diabetics), which helps lower blood LDL cholesterol, the so-called "Bad" cholesterol.
Nutrient values (Abbrv) per dosa
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