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Oats dosa
ओट्स डोसा
A thin, crisp dosa made from a quick-blended batter of rolled oats, rice flour and buttermilk, no fermentation needed.
This is Ayurvedic wellness guidance, not medical advice. Consult your doctor before making health changes.
20 minServes 3BreakfastSuits Kapha, PittaChildren eat it
You'll need
- 1 cup rolled oats
- 1/2 cup rice flour
- 1 cup buttermilk
- 1 small onion, finely chopped
- 1 green chilli, finely chopped
- A few curry leaves, chopped
- Salt to taste
- Oil for the pan
Method
- Grind the rolled oats to a coarse powder, then whisk together with rice flour and buttermilk into a thin, pourable batter. Rest for 10 minutes.
- Stir in the onion, chilli, curry leaves and salt.
- Heat a griddle, pour a ladle of batter and spread thin in a circle.
- Drizzle a little oil around the edges and cook until golden and crisp, then serve hot with chutney.
Why this dish
Oats carry more fibre than plain rice, which is the specific reason this instant dosa is built around oats rather than the usual fermented rice-and-urad batter, with no wait for fermentation either.
These are tags to help you find dishes that fit how you eat. They aren't a recommendation for your condition: that conversation belongs with your doctor.
Often chosen by people browsing
DiabetesDigestive issues
A common breakfast swap for people browsing diabetes or digestion, largely for the oats replacing most of the rice in a usual dosa batter.