By Aditi Saraswat
February 11, 2026
Oats dosa is a quick breakfast that requires no fermentation and feels light and satisfying. It is perfect for rushed mornings when you want something filling and easy to make.
1 cup rolled oats ½ cup semolina (suji) ½ cup rice flour ½ cup curd (slightly sour) 1½ cups water (adjust as needed) 1 small onion, finely chopped 1 green chilli, finely chopped 1 tsp cumin seeds 8–10 curry leaves, chopped ½ tsp salt (or to taste) 2–3 tsp oil (for cooking)
In a pan, dry roast 1 cup rolled oats on a low flame for 3 to 4 minutes until it turns crisp. Let cool down thoroughly, then grind to make a fine powder.
In a bowl, mix oats powder, ½ cup semolina, ½ cup rice flour, salt, and curd. Mix everything well.
Slowly add 1½ cups of water to make a thin, pouring batter, similar to rava dosa consistency. Keep it for about 10 to 15 minutes.
To this batter, add chopped onion, green chilli, cumin seeds, curry leaves and mix everything. Adjust the batter's consistency as required.
Heat a non-stick tawa and pour a ladleful of batter, and spread it lightly. Drizzle a little oil around the edges and cook on medium flame.
Cook the dosa until the edges turn crisp and golden. Serve hot with coconut chutney or sambar.