Oats dosa, a modern take on the traditional rice & lentil based dosa. The difference is that while the latter is made from fermented batter this particular recipe isn’t. Since oats has been a recent favourite in my home I totally love experimenting with it. While I have added it to cakes and bakes in the past, in the recent couple of years I have moved to creating savoury breakfast options. A savoury bowl of oats is so comforting and a great way to start your morning. The oats dosa then must be on your breakfast menu because it is just so simple and easy to make and pairs very well with sambar or chutney or leftover curry, just like a regular dosa would. Should you wish to reap the benefits of that extra labour involved in fermenting the batter, you will can do that as well. Fermented foods are known to be excellent for the gut. However, if you are looking for a quick option, then this dosa is just for you.
If you have been wondering where I vanished for a whole month, well, home and kids kept me busy and plus my website had to undergo some maintenance work which prevented me from posting anything new. I have been working in the background on a few recipes which I hope you will like. How has the first month and a half of this year been for you? Well, in my case, the kids started school around the 7th of Jan and since then I have been trying to get out of my holiday hangover and get back to the routine. I find it very hard to cope up with such long holidays as my schedule goes for a toss. I prefer school days as they give me my much needed space and time. Waking up at 4.55am is the only grouse I have during school days but as much as I love spending time with my kids I feel the need to accomplish some of my own goals on a daily basis in the peace and quite which are priceless! I dread the mid-term break that is threatening to jeopardise all my blog related goals! I hope to prepare as many posts as I can before that happens! So while I go and write another couple of recipes why don’t you go and check out this recipe?
Oats Dosa - No Fermentation Required
Ingredients
- 1 cup quick cooking oats * see note
- 1/3 rd cup black gram dal urad dal
- salt to taste
Instructions
- Wash the urad dal and soak it in plenty of water for 3-4 hours. Soak the oats too (without washing) in a separate bowl for the same amount of time.
- After 3-4 hours, discard the water and grind the urad dal to a fine paste. Transfer to a bowl. Grind the oats too with minimal water (use the same water that the oats soaked in). Mix both the batters together and add water if required to get a batter of flowing consistency - neither too thick nor too thin. Add salt to taste.
- To fry the dosa, heat up a griddle/tawa to medium hot. Pour a ladleful of batter in the centre of the griddle and spread it in a circular motion covering the entire surface of the griddle. Cover and let the dosa cook for a minute. Sprinkle a few drops of ghee or oil around the edge of the dosa. Remove onto a plate when done
- Before you repeat the process, sprinkle the tawa with some oil, wipe with a clean cloth and continue. This will bring down the temperature of the tawa if it has heated up too much.
- Serve dosa with any chutney or dip of your choice. This dosa tastes good with cheese spread or honey too
Notes
Disclaimer
The nutritional values are only indicative.
Can we use instant oats too for this recipe?
Hi Neetha,
Instant oats is different. Instant oats is usually added to hot water in a mug and consumed immediately. I suppose you are referring to the quick cooking variety (like the Quaker oats that is popular), in which case, yes, you can use it. Soak it for 30 minutes instead of 4 hours as per my recipe
Thanks Shirleen. Can the mixture be made and stored overnight in the fridge? M a novice at cooking and all that I have tried is from ur recipes. Praise God, till now everything is a huge success. Even my kids say that their mom is a good cook now, thanks to ruchik randhap
Loved your kind words Neetha! I am so glad that my blog is helping you so much!
Regarding the batter, yes you can make it and store it in the fridge, however don’t keep it for more than 24 hours (even in the fridge) as the batter has not fermented and I am not sure if it will remain as fresh
Hi Shireen,
Which black urad dal to use ? Split or whole ?
Hi Supriya,
Black gram dal means urad dal as in the split one.
Made it today it was very easy and very good had never made a dosa with this combination
Lovely! Thanks for the feedback!