Today, I am posting this lovely soft and spongy dosa recipe — oats and urad dal dosa. This is an instant dosa and needs no fermentation. Also, the addition of oats makes this very high in fibre and urad dal gives it the protein advantage. I highly recommend you all to try this oats and urad dal dosa, because this is very easy to make, healthy, low on calories and most importantly this dosa turns out super super soft 🙂 I am sure you will love these !!
I made these dosas like uttapams, since that would give out a spongy texture. You can try making it crisp, but I personally prefer making soft dosa with this batter.
This recipe needs double the quantity of oats to dal. You can play around with the quantities a bit to suit the dosa as per your taste. Both me and KS just love these dosas and I personally prefer any form of onion chutney with this one. I think the onion flavor goes really well along with this soft dosa, but you can serve it with any chutney of your liking and even sambar. You can check my chutney recipes here — chutney recipes for idli, dosa.
I have another instant version of oats dosa — instant oats dosa, but this one is a crisp dosa unlike this oats and urad dal dosa. I make dosa and idly batter atleast once a week, so I would be sharing my dosa recipes with you all as and when I make them. I already have a huge collection of dosa and uttapam recipes on the site, you can check them out.
- Homemade south Indian dosa
- Masala dosa
- Garbanzo(chickpea) dosa
- Ragi(millets) dosa
- Poha dosa
- Poha-oats dosa
- Instant oats dosa
- Lentil(adai) dosa
- Spring roll dosa
- Vegetable dosa
- Instant bread uttapam
- Instant oats uttapam
- Soya uttapam
I love dosas in any form, but I am always on the hunt for easy, no fermentation and healthy dosa recipes. I hope you would try them out and do not forget to leave your comments so that I can know what recipes you would love to see from me 😀
Makes: 10-12 small dosa
Cooking time: 15 mins
Soaking time: 4 hours
Resting time: 2 hours
Quick cooking oats – 1 cup (I used saffola oats)
Urad dal – ½ cup
Raw rice – ½ cup
Curd or buttermilk – ¼ cup (preferably sour)
Cumin seeds or jeera – ½ tsp
Green chili – 1 (very finely chopped)
Salt – to taste
Oil – to make dosa
Onions, tomato, green chili – 3-4 tbsp (chopped, for dosa topping)
- Blend the oats into a smooth powder and set aside.
- Soak the urad dal and rice together in about 3-4 cups water. Let it soak for atleast 4 hours.
- Once soaked, discard the water and blend the dal and rice together into dosa batter consistency.
- To this, add enough salt, curd and the powdered oats. Combine well so that there are no lumps.
- Add the cumin seeds and green chili to the batter. Mix well.
- Let this batter rest for 1-2 hours.
- Then, prepare dosa by heating a tawa or flat pan.
- Pour a small ladle of the batter and do not spread it too thin. This dosa tastes great when made slightly thick like uttapams.
- Top the dosa with onions and tomato. Drizzle some oil on the sides of the dosa and let it roast on medium heat.
- Flip it to the other side and roast again. Remove and serve hot.
- This dosa is a soft dosa and when made like uttapams they turn out super spongy and tasty.
- If you do not have time to rest the dosa batter, just add another ¼ cup of sour curd and use immediately.