By Aditi Saraswat
November 12, 2026
If regular dosa is part of your breakfast routine, this oats dosa offers an impressive variation. Ground oats give a mild, nutty taste and also add dietary fibre, whereas rava or suji gives the dosa a crisp, slightly grainy texture. Serve with coconut chutney or sambar for a filling and delectable breakfast.
1 cup rolled oats ½ cup rava (semolina) ½ cup curd 1 green chilli, finely chopped 1-inch ginger, grated ½ tsp cumin seeds 1 tbsp chopped coriander Salt to taste Water, as required Oil, for cooking
In a pan, dry-roast the oats for 2 to 3 minutes, until aromatic. Let them cool completely, then grind them into oat powder.
In a bowl, mix the oat powder, rava and curd. Add enough water to make a smooth, lump-free batter.
To this, add chopped green chilli, grated ginger, cumin seeds, coriander and salt. Keep the batter to rest for about 15–20 minutes.
If the batter feels thick, add a little water. The consistency of the batter should be easily pourable to spread on a hot tawa.
Pour a ladleful of the batter onto the greased tawa and spread in a circular motion. Drizzle oil around the edges and cook until golden and crisp.