Are you looking for healthy oats recipes? Try Oats Dosa - A delicious South Indian breakfast recipe using gluten free steel cut oats. No more boring oats porridge for breakfast.
Nutritious and fiber rich South Indian Oats dosa recipe made with a fermented batter of Urad Dal, Steel Cut oats and rice. Healthy breakfast recipe served with Sambar, chutney or podi.
This recipe is a clever way to include steel cut oats in your diet. It replaces half the quantity of rice, making your breakfast fiber rich. Oats keeps you fuller for longer.
Being a true South Indian, my husband loves his crispy dosa for breakfast. I try to include a variety of grains in our diet. We regularly consume millets, quinoa, brown rice and barley.
Since me and husband both hate oats porridge, dosa with oats is much more promising!
This is not an instant oats dosa recipe that uses semolina (rava, sooji) and rice flour. Oats dosa batter is made by soaking, grinding and fermenting which increases its nutritional value.
The dosa batter keeps well in the refrigerator for a week. The ingredients are fairly easy to buy from local grocery stores or supermarkets.
If you are looking to include oats in your diet, do try our Oats Chilla and Oats Idli recipe.
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About Steel Cut Oats
Steel cut oats are nothing but whole oats cut into small size groats using a steel blade. They derive the name "steel cut" due to the processing technique.
Steel Cut Oats can be cooked easily. It is further processed to make rolled oats and instant oats or quick cooking oats.
It has a chewy texture and is a great replacement for rice (more fiber). We make khichdi, pongal, upma and few other dishes using steel cut oats.
Steel cut oats are naturally gluten free. Do check the label to ensure "Gluten Free Oats" as it may be processed with other ingredients that contain gluten. This is important if you are gluten-sensitive.
Ingredients
Steel Cut Oats - Bob's Red Mill brand is widely available. I use True Elements brand which is available in India. Check the label for 100% gluten-free.
Rice - Provides crispiness to dosa without which it will be soft in texture. It will also make it difficult to spread the batter on the hot griddle as oats tend to stick.
I have used Idli Rice. I have tried the recipe with brown rice, short grain kolam, sona masuri and it works well.
Urad Dal (skinless black gram lentils) - I have used skinless whole urad dal also known as Gota urad dal in Hindi. You can use split skinless urad dal as well.
One of the possible reasons people complain that their batter does not ferment is because of Urad Dal. Use fresh and not old stock as the quality of the batter depends on it.
Methi Seeds (fenugreek)
Rinse the ingredients multiple times until the water runs clear. You can either grind the batter using a wet grinder or a mixer grinder would suffice.
Soak the ingredients for 5-6 hours. Fermentation takes anywhere between 8 to 10 hours, depending on weather conditions.
If you are planning to serve oats dosa for breakfast, soak the ingredients late afternoon, grind and keep it for fermentation just before you go to bed. The next morning batter will be ready.
Note - Drain the water used for soaking. Always grind the batter with fresh water.
How to make Steel Cut Oats Dosa recipe
Rinse and soak the ingredients in a bowl for 5-6 hours.
Note - Drain the water used for soaking and rinse once before grinding.
Grind the ingredients in batches (by adding sufficient water).
Mix the batter using your hand. Set it aside in a warm place (covered) to ferment. It will take 8 to 10 hours approximately.
After the batter is fermented, add salt, mix well. If the batter is thick, add some water to adjust consistency.
Heat a flat griddle or dosa pan, season with few drops of oil and spread it with a kitchen paper towel. It prevents the batter from sticking to the pan.
Pour a ladle of oats dosa batter and spread it clockwise. Drizzle oil in the center and sides.
Once you see the sides browning, flip the dosa using a spatula. Drizzle oil and let it cook until its nice and crispy.
Serve oats dosa with an accompaniment of your choice.
Note - Refrigerate the batter if not making dosa immediately.
Serving Suggestion | Side Dish for Oats dosa
Serve Dosa with Chutney, Sambar or Podi (spicy lentil based chutney)
Chutney Recipes that we love are Tomato Chutney, Kothamalli Chutney, Peerkangai Thol Chutney (Ridge Gourd Peel Chutney) and Roasted Eggplant Chutney.
For busy mornings, Podi is perfect to serve. All you need is drizzle some sesame oil and enjoy. Murungai Keerai Podi (Moringa + Lentils) and Ellu Podi (Sesame + Lentils) are our favorites.
Oats Dosa can replace whole wheat chapati or roti for lunch (gluten-free option). Serve it with curry or korma.
Storage
This batter stays fresh in the refrigerator for atleast a week. In summer, shelf life decreases to 3-4 days.
Use a clean dry spoon or ladle to scoop out the batter to ensure extended shelf life.
Don't refrigerate cooked dosa. It will turn dry. Dosa should be made fresh and served piping hot.
South Indian Dosa Recipes
Adai Dosa (mixed lentils dosa)
Ragi Rava Dosa (Instant Dosa)
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Oats Dosa (Steel Cut Oats Dosa Recipe)
Ingredients
- 1 ½ cup Steel Cut Oats 1 cup is 250 ml measurement
- ½ cup Idli Rice Refer Notes Below
- ½ cup Urad Dal
- ¼ teaspoon Methi Seeds or Fenugreek seeds
- Salt to taste
- Water as required to soak ingredients, grind and adjust consistency of batter
- Sesame Oil or gingelly oil for cooking dosa
Instructions
- Rinse and soak the ingredients in a bowl for 5-6 hours. Note - Drain the water used for soaking and rinse once before grinding.
- Grind the ingredients in batches in a mixer grinder or wet grinder (by adding sufficient water).
- Mix the batter using your hand. Set it aside in a warm place (covered) to ferment. It will take 8 to 10 hours approximately.
- After the batter is fermented, add salt, mix well. If the batter is thick, add some water to adjust consistency.
- Heat a flat griddle or dosa pan, season with few drops of oil and spread it with a kitchen paper towel. It prevents the batter from sticking to the pan.
- Pour a ladle of oats dosa batter and spread it clockwise. Drizzle oil in the center and sides.
- Once you see the sides browning, flip the dosa using a spatula. Drizzle oil and let it cook until its nice and crispy.
- Serve oats dosa with an accompaniment of your choice. Note - Refrigerate the batter if not making dosa immediately.
Notes
- Oats dosa batter stays fresh in the refrigerator for atleast a week. In summer, shelf life decreases to 3-4 days.
- Use a clean dry spoon or ladle to scoop out the batter to ensure extended shelf life.
- Don't refrigerate cooked dosa. It will turn dry. Dosa should be made fresh and served piping hot.
- With time, the batter will thicken. Add water and adjust consistency. When adding water, check and adjust salt too.
- The first dosa will stick to the pan as the batter is made of gluten-free oats and little rice. The second dosa will turn out just fine. Batter consistency is important. If the batter is thick, it will continue to stick and not spread properly.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
One more dosa variety. Great. I have steel cut oats at home. Will make these healthy dosas soon and share the feed back with you. Me and hubby dear both prefer and like South Indian Cuisine any day.
So glad you liked it. Thank you so much.
Have not made oats dosa with steel cut oats. Healthy option than the normal dosa. Another tiffin option to be added in the menu.
I hope you enjoy making and eating the dosas Niranjana.
Well explained post and now you've tempted me to try and get some steel cut oats to make these crispy delicious looking dosa. Hubby and I are big fans of idli and dosa and enjoy them anytime of the day.
I hope you both enjoy the dosas for breakfast. Will look forward to your feedback. Thank you.
The dosas look soft and lovely! I make dosa with steel-cut oats too, but without the rice. The next time around, I would love to try out your version.
A healthy option for breakfast or a light dinner. Great going!
I hope you enjoy trying these.
Fermented dosa batter with oats is something I have not tried. Would love to try this delicious and nutritious did for breakfast. I love dosa with idli podi and jaggery combo. I have the same combo with ghee with akki rotti. Only people who have tried this combo can relate.
Now that you mentioned Preethi, the akki rotti and ghee jaggery combo is one of my favourites too.. Guess we wait to enjoy it together some day. Thank you so much dear.
I always love your healthy recipes. This oats dosa sounds super healthy, delicious and perfect breakfast option. I would love to try it soon. I don't have steel cut oats so I have to make it with rolled oats.
Glad you liked it.
I usually make it with Oats Flour.. this fermented version with steel cut Oats certainly looks and sounds delicious.. bookmarked to try soon !
Thank you
Oats has become such an important ingredient in our daily eating habit, isn't it? I have always used rolled oats, but have never seen steel cut oats. I love that you replaced a part of the rice with oats and made such a filling dosa of it..
I am glad you liked it.
It is recipes like this one that make it easy to incorporate healthy oats into every day meals that appeal to the whole household. One can also "sneak" oats in for those who shudder at the idea of eating this healthy ingredient.
This steel cut oats dosa recipe in another delicious way to add oats to the menu and great option for senior citizens too. With podi and jaggery on the side the tiffin option looks really inviting.
Very well explained posts about steel cut oats, I never knew that we can dosa from it. Your recipe tempted me to try it and dosa looks so crispy yummy. Everyone at my home love dosa, I’m sure they love oats one too especially Aarush.
Nothing better than Dosa for breakfast, lunch and dinner for my family. All are such a huge fan of Dosa and i think i got a delicious way to make them eat oats. Lovely recipe, so simple and nutritious. Loved it??
I hope you and family enjoy them Anshu. Thankyou.
Oats Dosa with podi looks so delicious and tempting. I always make the instant dosa with rolled oats. Fermented version looks so good. Hope we can make Idli also using the same batter?
Thank you
I have tried making dosa with instant oats. This fermented dosa with stell cut oats sounds absolutely nutritious. Would love giving it a try soon.
Thanks, hope you enjoy.
Flat rolled and steel cut are the varieties I love to keep of the oats. I love the texture of oats dosa always over the rice dosa. We make this often as it helps my borderline diabetic husband as well. Glad to see such lovely images here, Vidya.
Thank you