Dosa is a type of south Indian flatbread, usually made with fermented black split lentils and rice. This Lentil Oat Dosa is my twist on the traditional recipe.

Dosa is a very popular breakfast and snack in Indian cuisine. It is either made with rice, chickpea flour, or lentils; and spices. It is traditionally served with savory meals but can be enjoyed in other ways as well.

This recipe for Lentil Oat Dosa is part of the Healthy Dosa collection of recipes. It’s a simple and healthy twist on traditional dosa.

It’s so simple yet it tastes delicious, and the combination of oats and lentils is simply amazing. And, oats and lentils are known to be a healthy and delicious breakfast option. They contain several nutrients which are good for health. So, if you are looking for something healthy, try this out at home once a week.

Hope you and your family like this breakfast!

Before moving forward to the recipe, don’t skip reading the important information included in the blurb.

oat and lentil dosa recipe on a black plate with a bowl of sambar

What Is Dosa?

Dosa is a type of flat, round, crepe-like bread made from fermented lentils or rice. It is served as a breakfast food in parts of the Indian subcontinent.

The batter for these fantastic and crispy crepes is made by soaking rice and dal overnight, then grinding it for a smooth batter.

Chutney and sambar are frequently given with dosa. Chutneys are typically made using peanuts, coconut, ginger, tomatoes, and a long list of other nuts, seeds, and vegetables.

Why Should You Make Lentil Oat Dosa?

  • This dosa is prepared instantly, easily, and incredibly crispy.
  • No fermentation is required, and it can be made right away.
  • This dish calls for no rice and is made with nutritious ingredients.
  • It is naturally vegan and gluten-free.
  • In addition to being nutritious, gluten-free, and crispy, it is also simple to make right away after the batter has been ground without fermenting.
  • This recipe for Indian Oats Dosa is excellent for breakfast. However, it can be eaten at any time of the day, including lunch and dinner.
  • It makes a filling dinner and is ideal for active lifestyles.
  • A great option to pack for picnics, children’s or office lunch, or St Patrick’s day.
  • It is an excellent wholesome dish for all ages.
  • The batter will last in the refrigerator for a few days, and in the freezer, it can last for a few months. What a cool thing!

Anything Else!

Yes!

This dosa recipe is great if you want to avoid rice. I feel that the oats and lentil combination is an amazing one. So give this dosa a try, it has great taste.

And, I personally like eating lentils and oats in my breakfast because they keep me full for a longer time.

Ingredients for lentil oatmeal in bowls

Lentil Oat Dosa Recipe

For making oats and lentils dosa you’ll need very few simple pantry ingredients.

  • Oats – For this recipe, I use Quaker rolled oats that have been ground to a fine powder. You can also make the dosa with oatmeal or instant oats.
  • Lentils – I used three different kinds of lentils. Masoor, chana, and urad dals. The appropriate amount of crunch is provided by these lentils, which also gives the dosa numerous health advantages. You have the option to omit one of the dals or substitute an equal quantity of another one that is on hand. Other lentils, such as split moong dal or toor dal, can also be used in the batter.
  • Green chili – For flavor and heat, add very finely chopped green chilies to the batter.
  • Salt – A pinch of salt will help to balance the flavors.

How to Make Lentil Oat Dosa?

  • Blend in soaked lentils, oats, green chili, and salt.
  • Let the batter rest for an hour in a warm place.
  • Give it a good mix.
  • Pour on a hot griddle with a ladle.
  • Drizzle with some oil and toast on both sides.
  • Serve with any chutney or sambar!

How To Serve Dosa?

The ideal accompaniments for dosa are sambar, rasam, coconut, onion, or mint chutney.

For a nice combo serve it with gluten-free halwa and curry chana. You’ll absolutely love this combination.

How Long Does Dosa Batter Last?

When kept in the refrigerator, this batter can last a week. Or in the freezer for two months. If you have frozen the batter, allow it to thaw in the refrigerator overnight or on the countertop for 4 to 6 hours to reach room temperature.

Recipe Notes and Tips

  • You won’t get crispy dosas if you spread the batter; just drizzle it in a thin layer.
  • Make your batter thin to make pouring simple. Add a little more water to the batter if you think it’s too thick.
  • If you find the batter too runny or if the dosa crumbles, mix in some gluten-free flour and adjust the consistency.
  • Oats can be ground up and stored in advance, which is very convenient for our morning rushes.
  • Always stir the batter before pouring, so that any flour that has settled to the bottom will be mixed in thoroughly.

Variations

  • For a tasty dosa, grind the batter with an inch of ginger.
  • This batter can also be used to produce uttapam, which is a thick pancake-like dish.
  • Make flavorful pancakes that are high in protein by simply incorporating finely chopped green onion, cilantro, spinach, fenugreek leaves, onions, etc. into the batter.

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Frequently Asked Questions

Why Is My Lentil Oat Dosa Not Crispy?

You might not have cooked your oat dosa for long enough, resulting in it not being crispy. In order to achieve a crisp dosa, the oats dosa must be cooked on a low to medium flame with just enough oil till both sides are golden and crispy.

Why Is My Oat Dosa White?

It’s possible that your oat dosa is white because it wasn’t cooked thoroughly on both sides. Make sure to cook the dosa until it turns golden brown on both sides over medium heat.

How Is Oat Dosa Perfectly Poured?

The batter should be poured in a circle from the outside to the center using a ladle. When making them, you shouldn’t use a ladle back side to spread the batter like you would with a regular dosa.

Why Does My Oat Dosa Break?

Dosa batter that is too thin could be the cause of your oats’ dosa breaking. Add 1 or 2 teaspoons of gluten-free flour to the batter if it is too thin. To check the consistency of your dosa batter, add a small amount to the pan and adjust as necessary.

What Type Of Oats To Use For Oat Dosa?

Quick-cooking oats or rolled oats are both acceptable. But be careful to pulse it first to make it somewhat coarse so that you may make oat flour, and then utilize it.

I Don’t See Any Holes While Pouring The Batter. Why?

It means that the pan/tawa isn’t hot enough. So heat and test by sprinkling water if it sizzles quickly, the tawa is ready. If the batter isn’t the right consistency, it might not make holes when you pour it. Retry after adjusting batter consistency.

Is Lentil Oat Dosa Healthy?

This Lentil Oat Dosa is undoubtedly healthier option than our traditional dosas. Oatmeal includes considerable amounts of essential minerals such as calcium, iron, magnesium, and potassium.

All of these minerals are essential for good physical health. For diabetic people, oats are advised since they aid to maintain blood sugar levels.

Lentils are also known as a nutrient-dense food with a long list of health benefits including lower blood sugar, managing cholesterol, lowering risks of cancers, protecting the heart, and controlling weight.

Additionally, it includes iron, which is essential for both men and women.

Can I Make The Batter Ahead?

The tastiest oats dosas are made when the batter is made right away and not overly rested. But any batter that is left over can be refrigerated.

Before using it, let it reach room temperature. Additionally, it’s crucial to adjust the batter’s consistency once again.

Which Pan/Tawa Is Best For Dosa?

Cast iron or a specialized non-stick dosa pan are both highly recommended. The dosa tawa should only be used for making dosa. If it is used for many purposes, it will degrade quickly and may not be suitable for dosa.

What Else Can You Make With This Batter?

  1. The batter can also be fermented for 8 to 10 hours, and the fermented batter can be used to produce idli and dhokla.
  2. Making Handvo with this batter is another variation (Gujarati savory cake). Just mix in some tempering along with veggies like zucchini, corn, and bell peppers that have been finely chopped or grated. Also, make the hadvo. It has an identically excellent flavor.
  3. This batter can also be used to make an uttapam. Make the uttapam by mixing the batter with finely chopped onions, bell peppers, tomatoes, and cilantro (savory protein-packed pancakes).

lentil and oats dosa recipe

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Lentil ouat dosa on blue background

Lentil oat dosa

Dosa is a type of south Indian flatbread, usually made with fermented black split lentils and rice. This Lentil Oat Dosa is my twist on the traditional recipe.
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: Indian
Keyword: Lentil oat dosa
Prep Time: 5 minutes
Cook Time: 12 minutes
Servings: 4 servings
Calories: 165kcal

Ingredients

  • 1 cup rolled oats
  • 1/2 cup lentils rinsed and soaked for 1 hour
  • 1 green chili
  • Salt to taste
  • Avocado oil for frying

Instructions

  • Blend lentils, oats, chili, and salt in a blender or food processor, adding water as necessary, until you achieve a smooth batter, similar in consistency to pancake batter.
  • Let the batter rest for an hour in a warm place.
  • Give it a good mix.
  • Heat a cast iron pan over medium to high heat
  • Lower the heat and pour a spoonful of dosa batter into the middle of the pan. Utilizing a flat-bottomed ladle, begin from the pan’s center and evenly distribute the batter in a circular pattern.
  • Increase the heat to a medium-high setting and let the dosa cook.
  • Drizzle with oil, and spread it using a spatula.
  • Allow it to cook for about 2-3 minutes, or until the center and edges of the dosa begin to brown.
  • Circle the spatula around the dosa’s edge, then gently fold it in half, and roll it up.
  • Proceed with the rest of the batter and serve with chutney or dal for enjoyment.

Nutrition

Calories: 165kcal | Carbohydrates: 29g | Protein: 9g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 40mg | Potassium: 303mg | Fiber: 10g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 3mg