I love dosa. But it’s not something I grew up eating. So dosa has always been a special treat for me. Dosas are basically a savoury pancake with a slightly tangy flavour. And since I prefer my breakfasts savoury over sweet, this breakfast dosa is perfect!
While my home made version isn’t as dramatic as the restaurant dosa (I’ve seen Dosa’s larger than my arm span!), it has all the flavour and has the added benefit of using oat flour for added fibre. It is also faster. You don’t need to wait for the batter to ferment. Keep the ingredients on hand, and you can whip this up as fast as it takes to make pancakes!
Try adding more protein by cracking an egg on an almost cooked dosa in the pan. Flip it over carefully to let the egg cook and stick to the dosa. It’s like an egg-dosa meal deal!
I always make extra of these easy breakfast dosa and keep them in the fridge to eat as a snack later on.
Easy Breakfast Dosa
Ingredients
- 1 cup quick cooking oats
- 1/2 cup semolina (rava or sooji)
- 1/2 cup rice flour
- 1/2 cup yogurt
- water, as needed
- 1 medium onion, finely diced
- 1 inch ginger, grated
- 2-3 green chillies, finely chopped
- 1/2 cup shredded coconut
- 5-6 curry leaves
- 1 handful fresh cilantro leaves, finely chopped
- 1 tsp whole cumin seeds
- 1/2 tsp black pepper
- 2 tsp salt
- oil, for frying
Instructions
- Heat a large frying pan with 1-2 tablespoons of oil.
- Blend the oats in a blender till it forms a thin flour. Add the oat flour into a large mixing bowl, and add the semolina and rice flour. Gently mix the dry ingredients together till incorporated.
- Add yogurt and enough water to form a thin crepe batter (about 2.5 to 3 cups seems to work for me). The longer the batter sits it will thicken up, so you may need to add more water to thin it out as you go.
- Add the remaining ingredients – 1 diced onion, 1 tsp grated ginger, 2-3 chopped green chillies, 1/2 cup shredded coconut, 5-6 curry leaves, handful chopped cilantro leaves, 1 tsp whole cumin seeds, 1/2 tsp ground black pepper, and 2 tsp salt. Stir to combine. Adjust the water level if it seems too thick. You want to keep it at a thin crepe consistency so it is easy to pour.
- Heat a large frying pan on medium (using two pans, or a large griddle will make this go faster). Add tbsp of oil to the pan and swirl to coat.
- Using a ladle, pour about 1 cup of batter into the heated pan, swirl around to make sure the batter spreads evenly, or gently use the back of your ladle to spread the batter in a thin even layer. Allow to cook on medium for 1-2 mins till the top starts to set and the edges are turning brown.
- Flip and cook for 1 more min till golden brown on the other side.
- For a crispier dosa, cook on a lower heat setting to allow the dosa to crisp up on both sides. Serve warm with dip or chutney of your choice.
