Ever since I received many positive feedbacks for my Instant Wheat flour dosa, my hubby was giving me many instant dosa ideas. He went through older recipes and we kept discussing various combinations. Finally, I got this idea of combining oats and poha (Like my Oats Poha idlis ) and grinding it with rava istead of rice (which needs soaking).
While trying this for the first time, I remember our excitement. He sat on the kitchen counter along with Miss A and both of them happy that they were going to get “bobbo” (baby language for dosa in konkani) for breakfast. Such dosa lovers’ we are! Finally when the dosas came out great and Miss A kept asking for more, we realized how successful this dosa trial was. Such a great help she is!
The dosas came out very soft and tasted really yummy. This is dedicated to those days when you have forgotten to soak the grains but still in a mood for some dosas for breakfast. Do try and you are sure to love it. Happy and healthy cooking!
Here are more Instant dosas for you to try: Instant Wheat flour dosa Instant Sabudana Dosa Instant Brown bread & Oats Uthappam Instant Oats Dosa Instant Carrot Uthappam Instant Cucumber Dosa
For more dosa recipes, check my Dosa corner page.
Health Benefits of Oats: Increases appetite control hormones, reduces asthma risk in children, improves immune system defenses, reduces the risk of type 2 diabetes,lowers bad cholesterol,controls blood pressure and lowers the risk of obesity..
Health Benefits of Poha/Rice Flakes: Helps control Diabetes, Heart diseases, High cholesterol and helps in losing weight..
Ingredients: (Makes around 15 dosas)
2 Cups Semolina/ Rava/ Sooji (the regular variety)
1 Cup thick Poha/ Flattened rice/ Beaten rice/ Aval
1 Cup instant Oats
1/2 Cup thick Curd/ Yogurt
Salt to taste
Oil to cook the dosa
1. Add semolina, poha and oats in a mixer and add little water. Grind to a smooth paste adding water as required while grinding.
Note:Wash the poha before use if your poha has impurities. Ours is clean. So I did not wash.
2. Add curd and grind again for a minute.
3. Now pour into a bowl. Add salt and mix well. The consistency of the batter should be pour-able, like regular dosa batters.
4. Heat a dosa griddle and reduce the flame. Now spread the batter like regular dosas. Now increase the flame. Cover and cook for a minute.
Note: Don’t over spread it as these are soft dosas and it will get difficult to flip.
5. Add oil towards the edges. Flip and cook for a minute.
6. Remove and serve with a chutney of your choice. Repeat the same with the rest of the batter.
I served with Raw onion chutney (Grind together coconut, green chillies, onion and salt with little water) and they made a great combo.
1.Don’t eyeball the measurements as that may lead to the dosa breaking off. Use rava:poha:oats in 2:1:1 ratio and do not reduce the rava in your batter.
2. You can definitely skip adding curd if you are Vegan even though it gives a wonderful flavor to the dosa.
3. These dosas are very soft. So do not over spread the batter on the griddle. Just spread it like medium sized regular dosas.
4. You can keep the leftover batter at room temperature for a couple of hours. If keeping longer, refrigerate the batter.