Rava Dosa or Onion Rava is quite popular as a breakfast in all of South India. A large crispy, golden and lacy dosa is folded into twos or fours, served along with assorted chutneys and sambar is blissful to even think about! I took the standard rava dosa and modified it to add oats, making it Instant Oats Rava Dosa – one way to include oats in our diet.
It is easy to master the art of making a perfect rava dosa if you get the measurements or batter consistency right and the technique to pour the batter correctly! It is all about practice when it comes to making the Oats Rava Dosa. The best part of making a rava dosa is that it is instant – no soaking, no fermenting required.
I found that using oats flour instead of all-purpose flour in the oats rava dosa batter, it was easy to handle and the dosa was soft at the center while being super crispy at the edges. Another trick to get perfect golden crispy rava dosa is to cook longer on low flame. Once the art of making oats rava dosa is mastered, it is easy enough to make oats onion rava dosa! I have shared the pictures to make both versions. Do drop me a note if you try out this recipe!
How to make Instant Oats Rava Dosa
📖 Recipe
Detailed step by step picture recipe for making Instant Oats Rava Dosa
In a pan, dry roast oats for 5-6 mins on medium flame until it is slightly golden and leaves a nutty aroma. Let this cool down completely.
Blend roasted oats into a fine powder.
In a bowl, add roasted oats powder, rice flour, semolina/rava and salt as needed.
Add curd along with finely chopped green chillies.
Add about 1.5 cups of water and mix it well without any lumps. Add jeera/cumin and mix again.
The oats rava dosa batter should be free flowing and quite watery.
Heat a flat pan/tawa. Mix the oats rava dosa batter well and take a ladle full of batter. Pour the batter on hot tawa starting from the outer circle working your way towards the center. Don’t pour at the same place or fill the gaps.
Now reduce the flame, drizzle oil around the edges and gaps. Cook the oats rava dosa until golden brown for about 2-3 mins. Gently fold it towards the center and remove from heat.
For making oats onion rava dosa, on a hot pan sprinkle finely chopped onions first.
Pour the batter all over the pan making sure the onions are covered.
Cook until golden brown on a low flame. Fold the dosa in half and remove it from heat.
Serve hot with coconut chutney, peanut chutney, mint chutney, kara chutney and sambar.
Recipe Notes
The consistency of the batter is really important – it should be watery and free-flowing. After a couple of dosas, if you think the batter is thick, add more water as needed. Before making every dosa, mix the batter well and take a ladle full from the bottom. The tawa/pan must be very hot before pouring the batter and then the dosa should be cooked on low/medium flame for best results.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
