Oats Dosai

I recently read about oats dosai from a magazine and I tried it. It came out well and I liked it, so sharing the recipe. After making the batter, you can use it right away, no need to ferment. I usually make it for dinner and the leftover batter can be stored in the refrigerator for next day. I like this dosai with tomato chutney.


  • Oats ——————— 1 cup
  • Raw rice ————- 1 cup
  • Water —————— 1 1/2 cups
  • Salt to taste

How To Make

  • Wash the rice, add the oats and soak them with 1 1/2 cups of water for three hours
  • Grind it into a fine batter (while grinding, use all the water used for soaking)
  • Add salt to the batter and mix it well
  • Heat a wide pan and grease it with oil
  • Pour a ladle of batter and spread into circle
  • Flip it after two minutes and cook the other side
  • Serve with tomato chutney

Published by Aji

I am from south India, but currently live in Minnesota with my husband, two daughters, and pet cat. I can't wait to share my cooking recipes, knitting projects, and garden photos with all of you!

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