Oats Dosa With Red Coconut Chutney

During the lockdown, we were so tired of eating the usual breakfast. So, I experimented with oats to make a healthy dosa. If you are looking for a healthy breakfast idea, try this oats dosa recipe!


  • For The Dosa
  • 1 Cup Rolled Oats
  • 1/2 Cup Rice Flour
  • 1/4 Cup Rava / Semolina / Suji
  • Salt to Taste
  • 2 1/2 Cup Water
  • 1 Tsp Jeera (cumin seeds)
  • 2 Light Green Long Chillies (finely chopped)
  • 1/2 White Onion (finely chopped)
  • Oil as Required
  • For The Chutney
  • 1 Cup Coconut (grated)
  • 1 Tbsp Chana Dal (gram dal)
  • 3 Dried Kashmiri Red Chilli 
  • Tamarind (small ball-sized)
  • 1 Inch Ginger
  • 1 Clove Garlic
  • Salt to Taste
  • 1/2 Cup Water
  • For The Tempering Chutney
  • 3 Tsp Oil
  • 3/4 Tsp Raai (mustard)
  • 1/2 Tsp Urad Dal
  • 1 Dried Red Chilli
  • Few Curry Leaves


Prep: 15 minutes
Cooking: 20 minutes

  1. For the dosa – Dry roast oats on low flame till it turns crisp or until aromatic. Let it cool completely and blend into a fine powder.Now transfer to a separate bowl and add potatoes, mint, coriander, green chillies, ginger and powdered spices. Add salt to taste and mix well.
  2. Transfer the powdered oats into a large bowl. Add rice flour, rava, salt as per taste and 2 cups of water. Whisk and mix well, making sure there are no lumps.
  3. Now add chillies, onion and jeera. Mix well, making sure the batter is of thin consistency (if not, add ½ cup of water. Let the batter rest for 20-30 minutes.
  4. Grease the preheated tawa, pour the batter forming a circle and spread a teaspoon of oil uniformly around the dosa.
  5. Cover the dosa and cook on low flame.
  6. For the chutney – In a mixer take the coconut, chana dal, dried red chillies, tamarind, ginger, garlic, salt as per taste and water. Make a smooth paste.
  7. For tempering; in a small kadai heat oil and splutter mustard, urad dal, dried red chilli and a few curry leaves.
  8. Pour the tempering over the chutney.