Oats Dosa – Oats Adai – Oats & Lentils Crepe – Protein Rich

Oats Dosa – Oats Adai – Oats & Lentils Crepe – Protein Rich

Today’s recipe comes from a coworker (it helps having a co-sister who is a good cook and who lives stone throw away). Dosas are a South Indian favourite. Go to any South Indian home and chances are you’ll find dosa batter, which is whipped into a delicious savoury crape with a variety of fillings and served with delicious condiments and chutneys in just a few minutes.

Adai is a Dosa variation that is typically made with rice and a variety of lentils. It is high in protein and extremely filling. Today’s recipe uses oats instead of rice to create a healthier, almost carb-free version ( Oats & Lentils do have carbs). It’s a good choice for breakfast or dinner because it’s simple to make and doesn’t require any fermenting time.

Read also Mini Masala Idli Recipe | Masala Idli | Easy Leftover Idli Recipes

Oats Dosa – Oats Adai – Oats & Lentils Crepe – Protein Rich

Ingredients – Yields approximately 2 pints of Adai batter (serves 15-20 Dosas).

  • 1 cup steel-cut rolled oats
  • 1/2 cup each of Channa dal, Urad dal, Moong dal, Red Masoor dal (optional), and Toor dal
  • 3-4 fresh curry leaf stems
  • 4-5 red chilli (adjust according to your taste)
  • a quarter-sized ginger root
  • 2 tbsp seeds of jeera/cumin
  • Season with salt to taste and a pinch of asafoetida/hing.
  • 1 cup coriander leaves, fresh (optional)

As a garnish

  • 1/2 cup finely diced onions
  • 1-3 tablespoons finely chopped green chilies
  • 1-3 tablespoons finely chopped ginger


  1. Soak oats, dals, curry leaves, ginger, and red chilies for at least 4 hours in a bowl.
  2. Grind into a fine paste, then add fresh coriander, salt, hing, and water to taste.
  3. The batter should be thick enough to spread well on the tava but not runny.
  4. Heat a tava/griddle and pour a ladle of batter onto it, spreading it out into a circle with the ladle.
  5. Brush the edges with a little oil to make them crispy.
  6. Stir in the chopped onion, green chilies, and ginger. You can add grated carrot, coriander, and nuts like cashews if you want.
  7. Allow to roast for a minute or two before turning over for 30 seconds and rolling into a perfect crispy Dosa.
  1. A kid-friendly version can be made by combining grated cheese and a variety of nuts such as almonds, cashews, and even walnuts.

Enjoy with your favourite chutney, such as Peanut Chutney or Sambar. When refrigerated, batter keeps for about 34 days. I hope you enjoy this version; please leave feedback if you try it.

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