Meal Prep · Indian
Oats Dosa
A healthy and crispy Indian pancake, perfect for a nutritious breakfast or light meal.
Ingredients
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Step-by-step- Combine rolled oats, rice flour, and semolina in a bowl. Add water gradually to form a thick batter, then let it soak for at least 30 minutes.
- After soaking, add yogurt, chopped green chili, grated ginger, chopped onion, chopped cilantro, cumin seeds, and salt to the batter.
- Mix well, adding more water if necessary, to achieve a smooth, pourable consistency similar to traditional dosa batter. It should not be too thick or too watery.
- Heat a non-stick tawa (griddle) over medium-high heat. Lightly grease it with oil or ghee.
- Pour a ladleful of batter onto the hot tawa and spread it outwards in a circular motion to form a thin dosa.
- Drizzle a little oil or ghee around the edges and cook until the bottom turns golden brown and crispy, and the edges start to lift.
- Flip the dosa (optional, for softer dosa) or continue cooking on one side until fully cooked and golden. Fold and remove from the tawa.
- Repeat with the remaining batter, greasing the tawa lightly before each dosa if needed. Serve hot with chutney and sambar.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 9 g |
| Carbohydrates | 50 g |
| Fat | 5 g |
| Fiber | 4 g |
Storage & Freezer Guide
Make it last Refrigerator 2-3 days
Store leftover batter in an airtight container in the refrigerator. Stir well before making dosas, adding a splash of water if it thickens too much.
Freezer Not recommended for batter
Freezing prepared dosas is not ideal as they lose crispness upon reheating. Best consumed fresh.
Reheat Stovetop
Reheat cooked dosas on a hot tawa for a minute or two until warm and slightly crispy. Microwave reheating may make them soft.
Chef’s Corner
- For a gluten-free version, ensure your oats are certified gluten-free and replace semolina with an equal amount of rice flour or tapioca flour.
- Adjust the amount of water to get the perfect batter consistency – it should be thinner than pancake batter but thicker than crepe batter for crispy dosas.
- You can add finely grated carrots, bell peppers, or spinach to the batter for extra nutrition and flavor.
- Ensure the tawa is hot enough before pouring the batter; a sizzle indicates it’s ready. If the tawa is too hot, sprinkle a few drops of water and wipe with a cloth to cool it slightly.
