Instant Oats Dosa, Spicy Tomato Chutney
A quick, healthy, and crispy dosa made from oats, semolina, and spices—no fermentation needed. This instant oats dosa pairs perfectly with a fiery and tangy tomato chutney, making it an ideal breakfast or light dinner option. Rich in fiber and easy to prepare, this wholesome combo is both delicious and nutritious.
Ingredients
For Instant Dosa Batter
- Oats – ½ cup
- Water – ½ cup
- Urad Dal (without skin) – 1½ tbsp
- Methi dana soaked (fenugreek) – ¼ tsp
- Green chilli chopped – 1no
- Onion chopped – ¼ cup
- Curry Leaves – handful
- Ginger chopped – 2tsp
- Cumin (optional) – 1 tsp
- Salt – to taste
- Sugar – 1tsp
For Tomato Chutney
- Dry Red Chilli – 3no
- Cumin – 2tsp
- Chana dal – 1tbsp
- Urad dal – 1tbsp
- Coconut grated – 1cup
- Ginger chopped – 2tsp
- Green chilli chopped – 1no
- Curry Leaves – handful
- Water – a dash
- Oil – ¼ cup + 2tbsp
- Heeng (asafoetida) – ½ tsp
- Kashmiri Chilli powder – 2tsp
- Coriander powder – 1tbsp
- Salt – to taste
- Tomato chopped – ½ cup
- Tomato Puree (fresh) – 1cup
- Jaggery – 2tbsp
- Curry leaves – handful
Instructions
For Oats Batter
- Add 4 cups of water to the oats and let it Sid on the side for 5mins. Then stir them up and skim off the milk water on top. Add 4cups of fresh water, stir and strain it through a sieve. Keep aside.
- In the meantime, heat a pan and add urad dal to lightly dry roast it for 2-3mins. Remove to a plate, let it cool and then dry grind it to a powder.
- Add the oats in a mixer grinder along with Methi, green chillies, onion, curry leaves, ginger and water. Grind it to a fine paste and remove to a bowl. Add salt, sugar and urad dal powder keep aside till we prepare our south Indian style tomato chutney. Make sure to have a thick but pouring consistency of the dosa batter. Add some more water if it is too thick.
For The Chutney
- Heat a pan and dry roast dry red chillies, cumin, chana dal and urad dal till the lentils are light brown. At this stage add coconut, ginger, chillies and curry leaves. Toss them for 3mins on high flame. Remove it to a mixer grinder and add a dash of water. Grind it to a paste and keep aside.
- Heat the pan again and pour oil. Once the oil I shot add Heeng, stir and add the paste. Cook the paste till the oil oozes out front he sides. Add Kashmiri chilli powder, coriander powder, salt, tomato chopped and tomato puree. Now cook till the tomatoes are well cooked. This will take about 5-8mins. Add jaggery and curry leaves. Remove and let it cool and serve it with instant dosa.
Tried this recipe?Let us know how it was!