Crispy Savory Oats & Green Veggie Dosa (Instant Pot Method)
20 minutes
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About Crispy Savory Oats & Green Veggie Dosa (Instant Pot Method)
Craving a crispy, savory South Indian delight? These Instant Oats & Green Veggie Dosas offer a healthy and flavorful twist on a classic, ready in minutes without any fermentation!This quick and easy recipe is your secret to a wholesome breakfast or brunch. Imagine light, crispy dosas bursting with the goodness of oats, rice flour, semolina, and vibrant green vegetables.Start your day with a satisfying crunch and a burst of flavor – these dosas are the perfect fuel for a busy morning.
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Recipe Time & More
Prep10 minutes
Cook10 minutes
Total20 minutes
Ingredients
Dry Ingredients
- 1/2 cup Rolled Oats
- 1/4 cup Rice Flour
- 1/4 cup Semolina suji
Vegetables & Spices
For Cooking
- 2.5 tsp Oil
Instructions
- Finely chop all the vegetables.
- Grind the rolled oats into a fine powder using a blender or food processor. Transfer the oat flour to a mixing bowl.
- Add the semolina, rice flour, and yogurt to the bowl with the oat flour. Gradually add 1/2 cup of water while mixing to ensure there are no lumps. This resting period allows the oats to soften and the batter to thicken slightly.
- Add the chopped vegetables, salt, black pepper, and ground cumin to the batter. Mix well to combine. Add a little more water if needed; the batter should be pourable but not too thin.
- Heat a non-stick tawa or griddle over medium heat. Lightly brush with oil and wipe off any excess with a tissue. This ensures even cooking and prevents sticking.
- Pour a ladleful of batter onto the hot tawa and quickly spread it in a circular motion to form a thin dosa. Drizzle a little oil around the edges.
- Cook for 2-3 minutes, or until the underside is golden brown and crispy. Flip the dosa and cook the other side for 1-2 minutes until lightly golden.
- Serve the hot, crispy dosas immediately with your favorite green chutney.
Recipe Notes
Good To Know
- For extra-crispy dosas, let the batter rest for 10–15 minutes before cooking. This allows the semolina to absorb moisture, resulting in a better texture.
- For gluten-free dosas, replace the semolina with more rice flour or finely ground poha (flattened rice).
- Boost flavor and nutrition by adding finely chopped spinach, methi (fenugreek) leaves, or coriander to the batter.
- Leftover batter can be stored in the refrigerator for up to 2 days. Stir well before using, as oats and veggies may settle. Add a splash of water if needed to adjust the consistency.
Expert Tips
- For thinner and crispier dosas, use a non-stick tawa or skillet and spread the batter thinly in a circular motion.
- Control the heat while cooking. Medium heat is ideal for even cooking and prevents burning.
- Serve your dosas immediately with your favorite chutneys and sambar for the best experience.
Storage Instructions
- Store leftover dosas in an airtight container in the refrigerator for up to 3 days. Reheat them in a dry skillet or microwave until warm and crispy.
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Recipe Nutrition
Calories: 297kcalCarbohydrates: 44gProtein: 10gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gSodium: 570mgFiber: 5gSugar: 7g
Shakuntla Tulshyan
Articles: 90
4 Comments
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This is fantastic! Thank you for sharing.
What a delicious recipe! Thanks for posting.
Absolutely mouthwatering! Thanks for sharing.
Absolutely scrumptious! Thanks for the recipe.