Upload Photo

* Please use only your own original photos.

Oats dosa

[caption id="attachment_5674" align="aligncenter" width="670"] Oats Dosa[/caption]

Farrukh Aziz


  1. 4 cups Rice (raw)                                 (you can also use raw idli rice)
  2. 1 cup Urad Dal
  3. ¼ cup Chana Dal
  4. 1 tbsp Fenugreek seeds
  5. 2 cups Oats (I used Quaker )
  6. Salt As per taste
  7. Water Required for grinding.
  8. drizzling . Oil                                            For
  9. Oats [caption id="attachment_5675" align="aligncenter" width="670"] Dosa[/caption]


  1. Blank step
    Add Photo

    Mix Rice, Urad Dal, Chana Dal, Fenugreek seeds.  Clean and wash them well.

  2. Blank step
    Add Photo

    Soak them in water for 5 to 6 hours. Drain the water.

  3. Blank step
    Add Photo

    Grind the soaked Rice and Dal mixture, gradually keep adding portions of Oats and little water at intervals to form a smooth paste.(Do not add too much of water at a time).

  4. Blank step
    Add Photo

    The batter should be smooth and like a paste. It should not be too thick or too thin and also should  not be grainy at all.

  5. Blank step
    Add Photo

    Pour the batter in a bowl which has a capacity of atleast double the quantity of the batter.

  6. Blank step
    Add Photo

    Beat the batter well and cover it with a lid or aluminum foil.  Keep it in a warm place for 10 to 12 hours.

  7. Blank step
    Add Photo

    After the fermentation, the batter will be foamy and it will rise to double of its original level.

  8. Blank step
    Add Photo

    Add salt as per taste, beat the batter well again.

  9. Blank step
    Add Photo

    Now, heat a non-stick dosa pan.

  10. Blank step
    Add Photo

    NOTE: If you want your dosa to be perfect and with the right crispness, the pan should be really hot.

  11. Blank step
    Add Photo

    Take a ladle full of batter and pour it in the center of the pan. Immediately, after pouring the batter, quickly starting from the center spread the batter in a circular continuous motion to form thin dosa. Ideally, once you start, you should stop only when you get a uniform thin layer of the dosa across for the required size.

  12. Blank step
    Add Photo

    Drizzle few drops of oil on the top of the dosa at the center and the edge.

  13. Blank step
    Add Photo

    Once the bottom of the dosa gets cooked and turns brown, flip it over and cook for another few seconds.

  14. Blank step
    Add Photo

    Flip it back again, roll out and take it off the pan.

Add Step


Cooksnap placeholder

Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap

Related keywords