Gluten-free instant oats dosa recipe / how to make instant oats uttapam / झटपट ओट उत्तपे, ओट डोसे
Recipes in this Video
Originating from South India, Dosa is a popular breakfast dish made from fermented rice and lentils. The Instant Oats Dosa variation offers a quicker, healthier alternative using oats, making it accessible for busy mornings. This dish is celebrated for its crispy texture and versatility, commonly served with chutneys or sambar. Over time, it has gained popularity beyond India, finding a place in global breakfast menus as a nutritious option.
Ingredients
- ●oats
- ●rice flour
- ●yogurt
- ●water
- ●salt
- ●cumin seeds
- ●green chilies
- ●ginger
- ●onion
- ●coriander leaves
- ●oil
Instructions
- 1Blend oats until fine flour forms
- 2Combine oats, rice flour, yogurt, and water in a bowl
- 3Add salt, cumin seeds, chopped green chilies, ginger, and onion
- 4Mix until smooth and let rest for 10 minutes
- 5Heat a non-stick pan over medium heat
- 6Grease the pan lightly with oil
- 7Pour a ladleful of batter onto the pan and spread it in a circular motion
- 8Cook until the edges lift and the surface appears cooked, about 2-3 minutes
- 9Flip and cook the other side for another 2 minutes until golden
- 10Repeat with remaining batter, adding oil as needed
- 11Serve hot with chutney or sambar
Ingredient Alternatives
yogurt
Healthier: Greek yogurt
Cheaper: buttermilk
Greek yogurt maintains creaminess while adding protein.
rice flour
Healthier: almond flour
Cheaper: all-purpose flour
All-purpose flour is more commonly available and cheaper.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup instant oats
- ●1/2 cup yogurt
- ●1/2 cup water
- ●1/2 tsp salt
- ●1/2 tsp cumin powder
- ●1/4 cup finely chopped onion
- ●1/4 cup finely chopped tomato
- ●1/4 cup finely chopped bell pepper
- ●2 green chilies, finely chopped
- ●2 tbsp chopped coriander leaves
- ●1 tbsp oil for cooking
Instructions
- 1In a mixing bowl, combine instant oats, yogurt, and water. Mix well to form a batter.
- 2Add salt, cumin powder, and mix until smooth. Let the batter rest for 10-15 minutes.
- 3Stir in the chopped onion, tomato, bell pepper, green chilies, and coriander leaves into the batter.
- 4Heat a non-stick skillet or tawa over medium heat and add a little oil.
- 5Pour a ladleful of the batter onto the skillet and spread it into a thick circle.
- 6Cook for about 3-4 minutes until the bottom is golden brown.
- 7Flip the uttapam and cook the other side for another 2-3 minutes until cooked through.
- 8Repeat the process with the remaining batter, adding more oil as needed.
- 9Serve hot with coconut chutney or sambar.
Equipment
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