Oats And Coconut Dosa Recipe

Dainty and crispy, instant savoury Indian crepes made with rice, wheat flour, oats and grated coconut that will taste absolutely delicious with idli Milagai Podi or even just with ghee

Archana Doshi
Oats And Coconut Dosa Recipe
1542 ratings.

The Oats and Coconut dosa is something that I make often as an instant version of the regular dosa. A lot of times it is by mixing flours together, but sometimes I also add the Oats Flour and coconut to the regular dosa batter and make dosa’s too.

When you add oat flour and coconut to the regular batter, the measures are 1 cup of dosa batter, 1/2 cup of oat flour and 1/4 cup of coconut. Add a little water to bring it to a dosa batter consistency and check the salt levels and add more if required. Serve the Oats Dosa with Idli Milagai Podi and Coconut Chutney for a quick weekday breakfast.

If you like this recipe, try more recipes like

  1. Ragi Oatmeal Dosa Recipe (Finger Millet and Oatmeal Crepes)
  2. Gothumai Dosa Recipe (Savory Whole Wheat Flour Crepe)
  3. Javvarisi (Sabudana) Dosa Recipe (Gluten Free Tapioca Crepes)

Course: South Indian Breakfast
Diet: Vegetarian
Prep in

10 M

Cooks in

15 M

Total in

25 M

Makes:

4 Servings

Ingredients

  • 1/2 cup Whole Wheat Flour
  • 1/2 cup Rice flour
  • 1/2 cup Oats Flour
  • 1/4 cup Fresh coconut , grated
  • Salt , to taste
  • Jaggery , jaggery to taste (optional)
  • Cooking oil , for making dosa
  • Optional Ingredients
  • 1 Green Chilli , finely chopped
  • 1 teaspoon Ginger , grated
  • 5 Curry leaves , finely chopped
  • 1/2 teaspoon Asafoetida (hing)
  • 1/2 teaspoon Whole Black Peppercorns , coarsely pounded

How to make Oats And Coconut Dosa Recipe

  1. To begin making the Oats and Coconut Dosa recipe, combine all the ingredients except the oil into a large bowl. Add water a little at a time (about 2 cups) to make a lump free batter. 

  2. The batter should be of pouring consistency and not very thick. It should be similar to the regular dosa batter or a pancake batter.

  3. Heat a skillet on high heat; Pour a ladleful of batter and spread the batter inside out to form a think dosa. Drizzle some oil in and around the sides and cook the oat and coconut dosa until it is steamed from all sides.

  4. Cook the dosa on both sides, until you noticed it has browned a little and has lightly crispy edges.

  5. To make it extra crispy, cook the dosa on a medium heat and preferably on an iron skillet. Iron skillets maintain heat and brings out a perfect texture to the dosa.

  6. Serve the Oats and Coconut Dosa recipe with Idli Milagai Podi and Coconut Chutney for a quick weekday breakfast

Archana Doshi

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Last Modified On Wednesday, 21 February 2018 16:13
     
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