Instant Oat Dosa Recipe

You can start your day with this tasty, healthy, delicious instant oat dosa and team it with delicious tomato chutney. This recipe is suitable for breakfast, lunch, or dinner.

Prep time – 20mins

Cooking time – 30mins

(Serves – 2)


For Instant Dosa Batter

Oats – ½ cup

Water – ½ cup

Urad Dal (without skin) – 1½ tbsp

Methi dana soaked (fenugreek) – ¼ tsp

Green chilli chopped – 1no

Onion chopped – ¼ cup

Curry Leaves – a handful

Ginger chopped – 2tsp

Cumin (optional) – 1 tsp

Salt – to taste

Sugar – 1tsp

For Tomato Chutney-

Dry Red Chilli – 3no

Cumin – 2tsp

Chana dal – 1tbsp

Urad dal – 1tbsp

Coconut grated – 1cup

Ginger chopped – 2tsp

Green chilli chopped – 1no

Curry Leaves – a handful

Water – a dash

Oil – ¼ cup + 2tbsp

Heeng (asafoetida) – ½ tsp

Kashmiri Chilli powder – 2tsp

Coriander powder – 1tbsp

Salt – to taste

Tomato chopped – ½ cup

Tomato Puree (fresh) – 1cup

Jaggery – 2tbsp

Curry leaves – a handful


For oats batter

Add 4 cups of water to the oats and let it sit on the side for 5 minutes. Then stir them up and skim off the milk water on top. Add 4 cups of fresh water, stir and strain it through a sieve. Keep aside.

In the meantime heat a pan and add urad dal to lightly dry roast it for 2-3 minutes. Remove to a plate, let it cool and then dry grind it to a powder.

Oats dosa

Add the oats in a mixer grinder along with methi, green chillies, onion, curry leaves, ginger and water. Grind it to a fine paste and remove to a bowl. Add salt, sugar and urad dal powder keep aside till we prepare our south indian style tomato chutney. Make sure to have a thick but pouring consistency of the dosa batter. Add some more water if it is too thick.


Heat a pan aNd dry roast dry red chillies, cumin, chana dal and urad dal till the lentils are light brown. At this stage add coconut, ginger, chillies and curry leaves. Toss them for 3mins on high flame. Remove it to a mixer grinder and add a dash of water. Grind it ot a paste and keep aside.

Heat the pan again and pour oil. Once the oil I shot add heeng, stir and add the paste. Cook the paste till the oil oozes out front he sides. Add Kashmiri chilli powder, coriander powder, salt, tomato chopped and tomato puree. Now cook till the tomatoes are well cooked. This will take about 5-8mins. Add jaggery and curry leaves. Remove and let it cool and serve it with instant dosa.

Recipe by Chef Kunal Kapur

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