1. Grind Oats to Make Fine Powder: Elevating Texture with Oats Dosa
Start the oats dosa preparation by grinding oats into a fine powder. This step not only enhances the nutritional profile but also contributes to the unique texture of the dosa. The combination of finely ground oats with other dry ingredients, excluding ENO, rice flour, asafetida, salt, and cumin seeds, ensure a harmonious blend of flavors. It’s essential to note that ENO is introduced just before making the dosa, adding a special touch to the preparation.
Building on the groundwork laid in the first step, proceed to create the dosa batter. Integrate yogurt into the dry mixture, adjusting the consistency with water to achieve a batter reminiscent of dosa or pancake mix. Allowing the batter to rest for fifteen minutes is a crucial step in enhancing the overall flavor profile. This brief resting period ensures that the oats absorb the flavors, resulting in a more palatable and delicious end product.
Take your oats dosa to the next level by introducing a medley of vegetables. Finely chopped green chilies, cilantro, cabbage, and carrots bring not only vibrant colors but also a variety of nutrients to the dosa. This step adds a delightful crunch and freshness, transforming the oats dosa into a visually appealing and nutrition-packed dish that is as wholesome as it is flavorful.
Achieving the ideal dosa requires a properly heated skillet. Place a non-stick skillet over medium-high heat and lightly grease it. To test readiness, sprinkle a few drops of water on the skillet – the water should sizzle right away. This ensures that the dosa cooks evenly and attains the desired crispiness while preventing sticking to the surface.
Before pouring the batter onto the skillet, take a small portion (about ½ cup) and introduce ¼ teaspoon of ENO. Mixing this well creates a frothy consistency in the batter, adding a light and airy texture to the dosa. This step is crucial for achieving the perfect balance between softness and crispiness in each bite.
Once the skillet is ready, pour the batter onto it, spreading it evenly with the back of a spoon to form a dosa of about seven inches in diameter. This step requires a bit of finesse to ensure an even thickness throughout the dosa, contributing to the overall enjoyable texture.
As the batter begins to dry, delicately spread one teaspoon of oil over the dosa. Waiting for about 30 seconds before flipping with a flat spatula ensures that the dosa achieves a golden brown hue on both sides. This careful process locks in the flavors and adds a subtle yet essential touch of crispiness.
To guarantee even cooking, lightly press the dosa with the spatula all around, turning it two to three times. This step is vital in achieving the desired golden brown color, indicating that the dosa is cooked to perfection. The interplay of textures, from the soft interior to the crispy edges, creates a delightful culinary experience.
The joy of oats dosa doesn’t end with just one. Repeat the cooking process for the remaining batter, creating a batch of these tasty dosas. This step allows you to share the wholesome goodness and unique flavors with family and friends, turning the dosa-making experience into a communal celebration of culinary delight.
Finally, elevate your oats dosa experience by serving it with your choice of chutney. The versatility of oats dosa makes it a perfect companion for various chutney options. Whether you prefer the tanginess of tomato chutney or the spiciness of coconut chutney, the pairing enhances the overall dining experience, making each bite a harmonious blend of flavors. Enjoy this nutritious twist on a classic dish, savoring the delicious combination of oats dosa and flavorful chutneys.
Hi Manjilaben we tried your oats and rice flour dosas and they were delicious ? we liked it very much and the family did too ?
Thank you
Hello Manjula Aunty, is there any alternative for rice flour here, I can not find rice flour with my grocery shop
I tried this today and it was very tasty !! Thanks so much Manjula Aunty !! You are a passionate cook … keep up the great work … I have learnt a lot from you !!
Thank you so much for this delicious way to start the day. I am in love with your recipes and videos. The spicing is beautiful and not overly complicated. Plus you have some types of recipes I have never seen like from Rajasthan. Also I love the gluten free options. My husband had his gall bladder removed so I reduce the oil or bake some items instead of frying. Thanks again!!
Hi ! this is a fantastic recipe ! The family loved it, thank you so much for all your great videos, I have tried so many of your recipes already…. always a great success !
Anne, thank you, makes me happy to hear that
Is this really a gluten free recipe? Aren’t instant oats glutenous?
Rachna, oats should be gluten free,
Hi Manjula, i would like to have your recipes in portuguese becouse i don’t speak enghish very well. What can i do??? Please answer me. Thanks a lot. Norma Braga from Brasil, Rio de Janeiro.
Hello, I live in Holland and I cannot find ENO, could I bake the dosas without this ingredient? Pls reply, thanks.
Marise, use pinch of baking soda, and few drops of lemon juice it is not same but this will work.
Hi Manjula, this isn’t gluten free dear, oats contain gluten. Thanks for all the recipes, we have been enjoying them for years now.
In the USA oats are considered gluten free while in other countries they aren’t or are very difficult to find without wheat contamination. I would be interested in knowing if there is a gluten free substitute for quick oats because I see them everywhere in recipes but I can’t use them (if I want the dish to be gluten free for coeliacs).
You can buy gluten free oats in the free from aisle
Hello Madam, Tks so much for that tip; I made it today, substituting carrots and cabbage with chopped kale and onions (as I did not have the former with me today) and it was really delicious. Thank you again. I would like to have a baked version of chakli made with chickpea flour. I tried out some recipes that were on the web and they turned out to be very hard, not as soft as the normal chaklis. Await your recipe. Have a lovely weekend.
Such a brilliant way to make kids eat oats and veggies !
A very quick and easy recipe. I love all your recipes and have tried oit a few. Thank you so much.
Rema, thank you
Tries this Recipe. It’s really amazing pancake and can be prepared at home easily
Tried this recipe and it turned out yummy. Substitute eno with bicarbonate soda.
Hi Manjula ji, ur recipes r awesome, have tried few and love it….in the recipe can we use rolled oats…..Thanku
Gayatri, I have never tried rolled oats for this recipe but I am sure it should work.
Thanks a million Manjula. Your recipe really helps me a lot….. Now I can cook everything and make my in laws impressed. Thanks
Bhavna Jain. thank you
Tnks for this receipe. I have been trying out with moong sal along with oats adding curds but it is to stick on the tawa. But is tis the ENO we take for gas. Pl inform me .
I made it today…really very tasty…thanks for the recipe..
Can we leave out the cabbage and and carrot?
Kaajal, yes
It seems awfully tasteful. I will try it very soon. I am a great fan of you and your dishes. Thanks Manjula.
Terrifically tasty recipe! I made it for my sister’s family and a few weeks later my 11 year old nephew called to ask for the recipe… thanks as always for your wonderful recipes dear Manjulaji.
This is the exact information that I was looking for. Thank you for sharing your expertise!
can ordinary porridge oats be used or is it really better to use the fast cooking ones? Thanks x
Me gusta muchísimo la comida vegetariana y sus recetas se ven deliciosas tengo muchos deseos de prepararlos el problema es que no entiendo excepto alguna que otra palabra. Es posible que lo pudieran , también , presentarla en español. Muchas gracias por su atención y muchas felicidades por la excelente página muy interesante .
Gricel
Very gud receipe n very simple
It turned out really well..thanks for the recipe.. And keep up the good work 😉
Very good recipe. I use to make regular oats porridge but this is a very good options and will be liked by every family member.
tasty and healthy. Perfect for all family members including kids
Can we kp the batter for few days
Resh, foe few hours will work not for few days.
It is a great recipe. I have added baking soda and it works perfectly. It is so tasty that I made it for breakfast and lunch. I have also prepared dry part ready for tomorrow. Thanks.
Hello Madam Does one have to add the 1/4 tsp ENO to every 1/2 cup of batter ? Kindly clarify Vicky
Could baking soda be substituted for the ENO?
Beth, Pinch of baking soda
Is ENO necessary .., What will happen is not used..,
Nivetha, you can do without texture will be different
Manjulaji which oats have you used..if you can send a picture of the packet, as i live in singapore and get a lot of brands here.
Vandana, Instant oats
Once again, thanks so much Manjula for sharing this wonderful recipe. I love it.
Sorry, I read now the earlier reactions. ENO is fuit salt. Don’t have it here, but know now how to substitue it.
Sari, Use pinch of baking soda
Instead of ENO,what can be added?
Reeta, Pinch of baking soda
thank you for sharing this ~~ I really appreciate the video and cannot wait to make it! I will be needing to look up esparta spice (is this spelled correctly?) and Eno, as I am not familiar with these items ~ ~ but really loooove learning about new things …. so, will enjoy the adventure. Mahalo, Adaire
Adaire, ENO is available in Indian grocery stores but you can alson use pinch of baking soda
Hi. The recipe looks great. But – what is ENO? Thanks!
tsvia, ENO is also known as fruit salt ana available in Indian grocery stores and amazon
What is ENO?
Renee ENO is also known as fruit salt and available in Indian grocery stores and amazon
Are we suppose to add eno in every serving of dosa we make??
tehmina, yes
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