Oats Dosa – Healthy Dosa

This fantastic nutritious packed Dosa made with majority Oats and lesser Rice is a perfect start (breakfast) or end (dinner) for the day. More of the Oats and less of the Rice makes this a lot easier to grind, a task that can become cumbersome at time. The flavor of the Oats in the Dosa is a great plus and makes us wonder why it was not like this to start with. Oats are known to be high fiber and great for folks who have cholesterol issues. Enjoy and always stay healthy. Thanks Meena Venkateswaran!


Instant Oats – 3 cups
Long Grain Rice – 1 cup
Urad Daal – 1 cup
Fenugreek Seeds – 1 tsp
Salt – 2 tsp or to taste
Oil – for pan frying
1.5 cups to grind the Rice and Daal
2.5 cups to soak and grind the Oats


Soaking Procedure:
1. Wash and Soak the Rice in a ample water, along with the Fenugreek seeds for about 8 hours.
2. 1 hour prior to grinding, soak the Oats in 2.5 cups water
3. Also, at the same time, wash and soak the Daal in ample water.

Grinding Procedure:
1. Drain the water out of the Rice and the Fenugreek Seeds and Grind with 1 Cup fresh water.
2. To that add drained Daal and grind. You may need to add 1/2 cup fresh water to help grind well.
3. Grind till the batter is smooth and pour into a big pot/pan with ample room for it to grow in case of excess fermenting.
4. Next grind the Oats along with the water it has been soaking in.
5. Grind till smooth.
6. Pour into the dish that has the Rice and Daal batter.

Fermenting Procedure:
1. Mix the batter very well, preferably with your hands, in one direction.
2. Cover the dish and store in a warm place to allow it to ferment.
3. If you live in a warm place, just set it aside and allow it to ferment for about 8 hours and not more than 10 hours.
4. If you live in a cooler place, warm up your oven to the lowest temperature. Turn it off and then place the batter in there. Allow it to ferment for about 8 hours and not more than 10 hours.
5. After 8 hours, take the batter and transfer to the refrigerator.

Preparation Procedure:
1. Add Salt to the Batter and mix well.
2. With this recipe, you may not need to add any additional water to get to the dosa consistency, but add very little if you feel you do need to.
3. Heat the Tawa or the Skillet on medium-high and allow it to heat up really well.
4. Once hot, season the tawa with a few drops of Oil, smear it and wipe off.
5. With a ladle, pour a ladle-full of batter in the center and in a circular motion spread it going outwards till all the batter has spread.
6. Allow it to cook on the bottom side.
7. When there are no wet-spots on the top-side, drizzle a few drops of Oil and allow it to cook.
8. Once the bottom side is done, this will take only about 2-3 minutes, loosen the edges of the dosa and flip it. Allow the other side to cook.
9. Cook for about 1 minute and take it off the tawa and serve hot.

Serving Suggestions:
1. You can serve this with Coconut Chutney, Chutney Powder with some Oil or as a Masala Dosa with some Sambar.

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0 thoughts on “Oats Dosa – Healthy Dosa

  1. Thank you so much for this recipe! I tried it out last night for dinner and it was absolutely delicious!

  2. Hi Hetal and Anuja,
    I tried out these dosas using split urad dal with peels and they came out beautifully! Thanks for this delicious and healthy recipe!! I just want to know if you have tried making idlis with the same batter. Please let me know.

  3. Thanks for sharing this awesome recipe! I made oats dosa today and it was delicious. My husband and 11 month baby loved this! Looking forward to trying more from your website. Keep up the good work!

  4. Hi Hetal and Anuja,
    As I was just going through few recipes I came across video for Neer Dosa and I am trying to find that video again and I am not able to. Could you please help me find it and may be if you could categorize and put it in the breakfast items category it would be very helpful. Thank you very much for making our lives easy with all these wonderful recipes. God bless .. Mary

    1. Hi Linu,

      When batter is fermented, it gives off a sour, fermented smell. If it has gone bad, the smell will be bad, not just fermented.

  5. Is there is a difference if you just powder the oats and mix it to the batter or do you have to soak it first. Will the wet grinder grind the soaked oats well or just flatten it against the stones??

    Thank you

  6. I am trying to make all of your recipes to learn more about Indian food. My teenage daughters have become vegetarians. We love everything we have tried so I thank you very much. Regarding this oats dosa recipe:

    I have a bread proofing box and I can set it to any temperature. I imagine in India that it could be 100 degrees F while fermenting. Do you recommend that I set the proofing box to 100? For 8 hours?

    How long does this last in the fridge. I wondered if I could make it and keep in the fridge and use as needed over the next week?

    Should the batter be at room temperature when you make it, or does it matter?

    I seem to be not so good at the circle thing. I just started using a spoon to push batter to thin it out. Blessings?

    Can anything else be done with the batter besides dosa?

    I noticed that someone using buttermilk. I guess its ok for buttermilk to ferment for 8 hours?

    Sorry for all the questions. I appreciate your time in advance. This is all very strange but interesting stuff. And so fun to watch you cook.

    Kind regards.

    1. Hi Rosemary,

      1. We have never used a bread proofing box. Usually, we warm up our oven to about 170 degrees F, turn it off and then keep the batter in there overnight. If it is really cold outside, you can keep the oven light on and it will maintain the warm temperature.
      2. The batter can be stored for about 4-5 days in the fridge but it should be at room temperature while making the dosa for best results.
      3. The “circle thing” comes with practice so I would recommend at least trying it out so that you do get the practice. It works better than just pushing the batter out because it spreads the batter evenly and it prevents you from revisiting the same place over and over with your spoon. This in turn gives you the nice little holes in the dosa and makes them crisp.
      4. We have not tried anything else with this particular batter.
      5. “Buttermilk” for a lot of people in India means watered down yogurt. Yes, it is okay for yogurt to ferment overnight…it just makes the batter a little more sour.

      Hope that answers all your questions!

    Delicious! I think I may like these better than the regular dosa, and the color is just gorgeous. I made half of this recipe (simply cut all measurements in half – was low on rice) but soaked brown basmati, urad dal, and steel cut oats over night. I followed the recipe for everything else – simply blending/grinding and combining everything – tastes amazing! Thank you!

  8. I made these dosas a few days ago and they were totally awesome!!! I actually didn’t feel guilty eating dosas! Not only are they healthy…but they taste and look great! Thanks for your great recipes!

  9. This is the tastiest dosa I have eaten and the easiest and of course healthiest. Been trying to make them for a while but not with this much success. Everyone loved it. Thanks and looking forward to more ideas.

  10. Hi, at first when we bought a big pack of instant oats, we hated it when we had it with salt and water. We didnt knew what to do with the rest, glad we found this recipe, and it came out good. In fact, me and my hubby liked it more than the regular dosa 🙂 Not sure why it cannot be fermented more than 10 hrs, in fact i left it more than that, it came out perfect as we want. I’ve also tried this same for idly. If u guys didnt try out, i suggest u 2 try out! It’s perfect 🙂

  11. HI, Can u advise how to make adai ? does this need fermentation ? Also i wud like to have some simple dinner and lunch recipe for my 18 months old daughter.

  12. this is wonderful healthy dosa.can we use regular idly rice for this recipe or should use only long grain rice.what is long grain rice?

    1. Hi N,

      We have only tried it with regular long grain rice, but since Basmati is one type of long grain rice, it should work.

  13. Just wanted to say that my husband, who will not touch oatmeal with a mile long spoon, enjoys these dosas, and so do my kids. Thanks for posting this recipe. Do you have a recipe for appam (the white kind)?

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