Indian Oats Dosa Recipe

Oats: Ground into a fine powder, they form the base of the dosa batter.

Rice flour: Adds a light, crispy texture to the dosas.

Semolina: Provides a slight crunch and helps in binding the batter.

Yogurt: Adds tanginess and helps ferment the batter slightly.

Water: Adjusts the consistency of the batter.

Salt: Enhances the overall flavor.

Cumin seeds: Adds a warm, earthy flavor.

Onion: Finely chopped for a slight sweetness and texture.

Green chili: Adds a spicy kick to the dosas.

Coriander leaves: Fresh and finely chopped for a burst of flavor.

Oil: Used for cooking the dosas to a golden brown.

To achieve a perfectly crispy dosa, ensure that the batter has a smooth consistency, not too thick or too runny. When spreading the batter on the pan, use the back of the ladle in a circular motion starting from the center and moving outwards. This helps in making the dosa thin and evenly cooked. Additionally, maintaining a medium heat is crucial; too high a heat can burn the dosa while too low a heat can make it soggy.

• oats - Substitute with quinoa flakes: Quinoa flakes provide a similar texture and are also gluten-free, making them a good alternative for those avoiding gluten.

• rice flour - Substitute with corn flour: Corn flour can mimic the binding properties of rice flour and adds a slightly different but pleasant flavor.

• semolina - Substitute with cream of wheat: Cream of wheat has a similar texture and can be used to achieve the same consistency in the dosa batter.

• yogurt - Substitute with buttermilk: Buttermilk provides the same tangy flavor and helps in fermentation, similar to yogurt.

• water - Substitute with coconut water: Coconut water can add a subtle sweetness and additional nutrients to the batter.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral profile.

• cumin seeds - Substitute with caraway seeds: Caraway seeds have a similar earthy flavor and can be used in the same quantity.

• onion - Substitute with shallots: Shallots offer a milder flavor and can be used in the same quantity as onions.

• green chili - Substitute with jalapeño: Jalapeños provide a similar level of heat and can be used in the same quantity.

• coriander leaves - Substitute with parsley: Parsley offers a fresh flavor and can be used in the same quantity as coriander leaves.

• oil - Substitute with ghee: Ghee provides a rich, nutty flavor and can be used in the same quantity for cooking.

• Allow the dosa to cool completely before storing. This prevents condensation, which can make the dosa soggy.
• Place a piece of parchment paper between each dosa to prevent them from sticking together.
• Store the dosa in an airtight container. This helps maintain their texture and flavor.
• For short-term storage, keep the container in the refrigerator. The dosa will stay fresh for up to 2-3 days.
• For longer storage, place the container in the freezer. The dosa can be frozen for up to a month.
• When ready to use, thaw the dosa in the refrigerator overnight if frozen.
• Reheat the dosa on a non-stick pan over medium heat. You can lightly grease the pan with oil to restore some of the original crispiness.
• Serve the reheated dosa with your favorite chutney or sambar for a quick and delicious meal.

• Stovetop Method:

  1. Heat a non-stick pan over medium heat.
  2. Lightly grease the pan with a few drops of oil.
  3. Place the leftover dosa on the pan.
  4. Cook for about 1-2 minutes on each side until it becomes crispy and heated through.

• Microwave Method:

  1. Place the dosa on a microwave-safe plate.
  2. Cover it with a damp paper towel to prevent it from drying out.
  3. Microwave on medium power for 30-45 seconds.
  4. Check if it's heated through; if not, microwave for an additional 15-20 seconds.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the dosa on a baking sheet.
  3. Cover it with aluminum foil to retain moisture.
  4. Heat for about 5-7 minutes or until warmed through.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Lightly brush the dosa with oil.
  3. Place it in the air fryer basket.
  4. Heat for 3-4 minutes, checking halfway to ensure it doesn't overcook.

• Steaming Method:

  1. Set up a steamer with water and bring it to a boil.
  2. Place the dosa on a plate and put it in the steamer.
  3. Cover and steam for about 2-3 minutes.
  4. Remove and serve immediately to enjoy a soft and warm dosa.

• Blender: To grind the oats into a fine powder.

• Mixing bowl: To mix the oats powder, rice flour, semolina, yogurt, and water to make a smooth batter.

• Whisk: To mix the batter ingredients thoroughly.

• Measuring cups: To measure the oats, rice flour, semolina, and yogurt accurately.

• Measuring spoons: To measure the salt and cumin seeds.

• Chopping board: To finely chop the onion, green chili, and coriander leaves.

• Knife: To finely chop the onion, green chili, and coriander leaves.

• Non-stick pan: To cook the dosa without it sticking to the surface.

• Ladle: To pour the batter onto the pan.

• Spatula: To flip the dosa and cook the other side.

• Oil brush: To lightly grease the pan with oil.

Grind oats in bulk: Grind a larger quantity of oats at once and store the oats powder in an airtight container for future use.

Pre-chop ingredients: Finely chop the onion, green chili, and coriander leaves in advance and store them in the refrigerator.

Use a blender: Blend all the batter ingredients together in a blender to save time on mixing.

Non-stick pan advantage: Use a non-stick pan to reduce the need for excessive oil and make flipping easier.

Batch cooking: Cook multiple dosa at once if you have a large griddle or multiple pans.