Oats Dosa Recipe

Method16 steps · about 35 min

1. 1

   Step 1: Add half cup oats to a grinder jar and make a fine powder.

   Uses ½ cup oats, ground finely

   
2. 2

   Step 2: Transfer it to a mixing bowl along with salt (½ tsp), rice flour (¼ cup), semolina (¼ cup), cumin, curry leaves (1 sprig), ginger (½ tsp), green chilies (2), chopped onions (2 tbsp) and coriander leaves (1 tbsp).

   Uses same half-cup oats ground once · ¼ cup rice flour · ¼ cup fine semolina · ½ tsp initial salt · 2 green chilies, finely chopped · ½ tsp cumin seeds · 2 tbsp finely chopped onion, optional · 1 sprig curry leaves, finely chopped

   
3. 3

   Step 3: Add the optional ¼ cup yogurt and the first 1¼ cups measured water to the dry mixture. Mix into a thin, free-flowing batter.

   Uses same oats/flours/spices/aromatics · ¼ cup plain yogurt, optional · First 1¼ cups measured batter water

   
4. 4

   Step 4: Check the batter: it should pour freely and be thin enough to form a lacy dosa, rather than a thick pancake.

   Uses same mixture with chosen yogurt and first1¼cup water

   
5. 5

   Step 5: Add up to the remaining ¼ cup measured water as needed for a thin, free-flowing batter. Rest for 10–15 minutes.

   Oats batter resting · 15 minUses same batch, adjust to thin free-flowing consistency · only remaining 0–¼ cup from the measured 1¼–1½ cup water supply, as needed · extra batter-thinning water only after listed1¼–1½cups, added little at a time

6. 6

   Step 6: If using a non stick pan you can straight away use it. If using a cast iron pan, heat it first until hot enough. Drizzle a few drops of oil and spread it with a kitchen tissue or a cut onion. Heat this well until smoky hot. When you see the smoke turn off. This step creates a non-stick effect on your cast iron pan. Wipe off the excess oil with kitchen tissues or a cloth.

   Uses a few drops only from same2tbsp fat supply for cast-iron seasoning · extra oil or ghee only if measured two tablespoons exhausted during greasing/cooking · cut onion only for rubbing cast iron; not added to the batter

7. 7

   Step 7: Just before cooking, stir and check the rested batter. If too thick, add any unused measured water, then a little extra water only if needed. If too runny, stir in the optional 1–2 tbsp rescue rice flour. Judge any extra salt after tasting the first cooked dosa.

   Uses same mixture after10–15minute rest · only unused measured water if any remains · extra batter-thinning water only after listed1¼–1½cups, added little at a time · 1–2 tbsp optional rice flour, only to rescue overly thin batter

8. 8

   Step 8: Heat the griddle until moderately hot. Drop 1 tsp rested batter onto it to test: the batter should sizzle immediately. Discard this cooked test sample.

   Uses 1 tsp of rested batter for the pan test

9. 9

   Step 9: Stir the batter well because solids settle. Take only one ladle portion for one dosa and pour slowly from the pan edges toward the center over medium heat; reserve the remaining batter.

   Uses one ladle cooking portion from the whole rested batch; proportional share unknown

   
10. 10

    Step 10: Do not spread the batter. Just pour it and fill up the gaps.

    Uses same ladle portion, fill gaps without spreading

    
11. 11

    Step 11: Drizzle 1 tsp oil or ghee from the measured 2 tbsp supply over this dosa and around its edges.

    Uses same one crepe, ready for its teaspoon fat · 1 tsp from the 2 tbsp cooking-fat supply

    
12. 12

    Step 12: Cook over medium heat until the base is golden and the edges begin to release from the pan.

    Uses same one crepe, cook golden

13. 13

    Step 13: Lift gently, flip and cook the other side for about 1 minute.

    Uses same crepe, edges release before flipping

    
14. 14

    Step 14: Flip back and cook until crisp and golden. Transfer to a plate and serve hot.

    Uses same crepe after one-minute other-side cooking

15. 15

    Step 15: Keep the pan moderately hot for the next dosa. If needed, grease cast iron with a few drops of the remaining cooking fat, spreading it with the cut onion. Use extra fat only if the measured supply is exhausted.

    Uses only remaining measured fat for repeat greasing; do not add a fresh two tablespoons · extra oil or ghee only if measured two tablespoons exhausted during greasing/cooking · cut onion only for rubbing cast iron; not added to the batter

16. 16

    Step 16: Stir the remaining batter before every pour. After tasting the first cooked dosa, add extra salt to the remaining batter only if needed. Repeat steps 9–14 with individual ladlefuls to make about four to five dosas in total. Use 1 tsp fat per dosa and serve freshly cooked.

    Uses remaining individual ladle portions from the same batch; proportional remainder unknown · Extra salt only after tasting the first cooked dosa, added to remaining batter if needed