This fermented oats dosa has a soft center with lightly crisp edges and a subtle nutty flavor from oats. It’s easy to digest, naturally gluten-free, and rich in fiber — perfect for a wholesome breakfast or dinner. I’ve shared my quick Instant oats dosa, Oats Rava Dosa and Oats uthappam recipes before — but this time, it’s all about traditional fermentation. I love experimenting with millets and grains that are humble yet rich in health. This recipe is naturally gluten-free, and the fermented batter yields soft, slightly crispy, and delicious dosas with that nutty oats aroma. Perfect for breakfast or dinner!
Bite of History – Oats Dosa
Dosa has existed in Tamil kitchens since ancient Sangam times — but back then, it was mostly made with black urad and hand-pounded rice. This version adds rolled oats, a newer pantry staple, without losing the fermented soul of dosa. While oats weren’t part of early Tamil cuisine, their easy digestibility makes them a smart addition to today’s wellness-focused cooking.
Ingredient Roles in Oats Dosa
| Ingredient | Role in the Recipe |
|---|---|
| Idli Rice | Base grain, gives structure and softness |
| Whole Urad Dal | Ferments the batter and adds fluffiness |
| Poha | Helps in natural fermentation and adds softness |
| Oats | Adds nutrition, mild nutty taste, and softness |
| Salt | Enhances taste and supports fermentation |
| Water | Used in grinding; adjust for consistency |
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Oats Dosa, How to make Fermented Oats Dosa
4
servings10
minutes25
minutes6
hours6
hours1
hourSoft, fermented oats dosa made with idli rice, urad dal, and poha. A healthy South Indian breakfast that’s light, naturally gluten-free, and full of flavor.
Ingredients to make Dosa
1 cup, 1 Idli rice
1 cup, 1 Rolled oats or quick oats
½ cup, ½ Whole urad dal
1 tablespoon, 1 Poha/ Aval (flattened rice)
Salt, to taste
Water, as needed for grinding
Directions to make Fermented Oats Dosa
- Soak Separately
Wash and soak idli rice for 6–8 hours.
Wash and soak urad dal with poha for 4–5 hours.
Soak oats in plain water for just 1 hour before grinding (do this in the morning if fermenting overnight). - Grind Batter
First grind the urad dal + poha into a smooth, fluffy batter (use less water gradually).
Grind the soaked rice into a slightly coarse batter.
Grind oats last into a smooth paste. - Mix and Ferment
Combine all batters in a large vessel, add salt, and mix well with clean hands (helps fermentation).
Cover and ferment overnight (8–10 hours) in a warm place until the batter doubles and turns airy. - Making Dosa
Heat a dosa tawa. Pour a ladle of batter and spread like dosa. Drizzle ghee or oil around the edges. Cook till golden and crisp on one side. No need to flip. Serve hot with chutney and sambar!
Notes
- 1 cup = 250 ml
Print
Directions to make FERMENTED oats dosa with step by step images
- Soak Urad Dal
Wash and soak urad dal with poha for 4–5 hours.
- Soak Idli Rice
Wash and soak idli rice for 6–8 hours.
- Soak oats
Soak oats in plain water for just 1 hour before grinding (do this in the morning if fermenting overnight).
- Grind Urad Dal Batter
First grind the urad dal + poha into a smooth, fluffy batter (use less water gradually).
- Grind Rice Batter
Grind the soaked rice into a slightly coarse batter.
- Grind Oats Batter
Grind oats last into a smooth paste.
- Mix and Ferment
Combine all batters in a large vessel, add salt, and mix well with clean hands (helps fermentation).
Cover and ferment overnight (8–10 hours) in a warm place until the batter doubles and turns airy.
- Making Dosa
Heat a dosa tawa. Pour a ladle of batter and spread like dosa. Drizzle ghee or oil around the edges. Cook till golden and crisp on one side. No need to flip. Serve hot with chutney and sambar!
Pro Tips to make healthy Dosa
- Use rolled oats or quick oats – never steel-cut.
- Add a pinch of fenugreek seeds with urad for better fermentation (optional).
- Batter may take longer to ferment during winters — place in an oven with light on.
- For crispier dosa, spread the batter thinner and increase heat slightly.
Serving Suggestion
Pair this dosa with coconut chutney, tomato chutney, or a warm bowl of homestyle sambar. It’s light yet filling — ideal for busy mornings or dinner after a long day.
FAQs – Oats Dosa
A: No. Steel cut oats are too hard and will not blend well. Use only rolled or quick oats for soft fermented dosa.
A: Ensure you soaked and ground urad dal well, used clean hands to mix, and kept the batter in a warm place overnight. Also, avoid chlorinated water and ensure your oats aren’t overly processed.
A: Yes, if you use certified gluten-free oats and avoid wheat additives. This fermented dosa is naturally gluten-free and healthy.
A: You can replace rice with millets like kodo millet or little millet, but the texture may vary. Traditional rice gives softness to the dosa.
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Other Dosa Recipes
This crispy Millet Rava Dosa is an instant, no-fermentation South Indian recipe made with foxtail millet rava, rice flour, and spices. Light, lacy, and wholesome, it’s perfect for a quick breakfast or tiffin, and a delicious way to bring millets back to your plate.
Revive the taste of real millets with this crispy Kezhvaragu Adai made without rice or flour. Whole ragi, barnyard millet, and lentils come together in this soulful South Indian crepe, perfect for breakfast or light dinner.
Make the softest, healthiest no rice jowar dosa at home! This gluten-free cholam dosa recipe is easy, delicious, and perfect for breakfast or dinner. Learn the tips for flawless fermentation and texture.
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