Simple, practical, and full of everyday flavour, instant oats dosa recipe | oats masala dosa | oats dosa with aloo bhaji is a vegetarian Indian dosa made with oats, rice flour, and jeera / cumin in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 20 minutes
- Cook time: 10 minutes
- Total time: 30 minutes
- Yield: 8 Servings
- Category: dosa
- Cuisine: Indian
Ingredients
for oats dosa:
- ¾ cup oats (rolled)
- ½ cup rice flour
- 1 tsp jeera / cumin
- ¼ cup rava / semolina / suji
- ½ cup curd / yogurt
- 1 inch ginger (finely chopped)
- 1 green chilli (finely chopped)
- few curry leaves (chopped)
- ½ tsp pepper (crushed)
- 2 tbsp coriander (finely chopped)
- ½ onion (finely chopped)
- 1 tsp salt
- 3 cups water
- oil for roasting
for aloo bhaji / masala:
- 2 tsp oil
- 1 tsp mustard / rai
- ½ tsp cumin / jeera
- 1 tsp chana dal
- ½ tsp urad dal
- pinch of hing / asafoetida
- 1 dried red chilli
- few curry leaves
- ½ onion (finely chopped)
- 1 green chilli (finely chopped)
- 1 inch ginger (finely chopped)
- ½ tsp turmeric / haldi
- ½ tsp salt
- 3 potato (boiled & mashed)
- 2 tbsp coriander (finely chopped)
- ½ lemon juice
Method
- firstly, take ¾ cup powdered oats, ½ cup rice flour, ¼ cup rava and ½ cup curd.
- now add 1 tsp jeera, 1 inch ginger, 1 green chilli, few curry leaves, ½ tsp pepper, 2 tbsp coriander, ½ onion and 1 tsp salt.
- add 3 cups of water and prepare a flowing consistency batter.
- rest the batter for 20 minutes.
- now carefully pour the dosa batter over hot tawa.
- sprinkle ½ or 1 tsp of oil from the top.
- once the dosa roasts to golden brown, add in a tbsp of aloo bhaji.
- finally, fold the dosa to half and serve instant oats masala dosa immediately with coconut chutney.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
