Oats Dosa

Oats Dosa
  • High-Fibre


  • Serves 4

    Serves 4

  • 20 minutes

    20 minutes


½ cup rolled oats

¼ cup rice flour

¼ cup semolina

¼ cup finely chopped fresh cilantro

2 tablespoons minced red onion

½ teaspoon fine sea salt

¼ teaspoon freshly ground black pepper

½ teaspoon cumin seeds

½ teaspoon minced fresh ginger

¼ cup yogurt

1¼ cups water

½ cup shredded zucchini or carrot

1 tablespoon ghee or coconut oil, plus more if needed

chutney of choice


  1. Place the oats in a blender and blend until powdered. Transfer to a medium mixing bowl.
  2. Add the rice flour and semolina and whisk well to combine. Add the cilantro, onion, salt, black pepper, cumin seeds, and ginger. Stir well to combine.
  3. Add the yogurt, water, and shredded vegetables, and whisk very well to combine and ensure there are no lumps. 
  4. Heat the 1 tablespoon ghee in a nonstick pan over medium-high heat. When a drop of water sizzles in the pan, pour a ¼-cup portion of the batter into the center of the pan and spread it to a circle about 7–8 inches in diameter. Cook until golden brown and crisp and the top looks dry, about 2–3 minutes, then turn and cook for 1 minute or until both sides are golden brown and crisp.
  5. Transfer the cooked dosa to a plate. Repeat with the remaining batter, adding more ghee to the pan as needed.
  6. Serve immediately with coconut chutney.

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