Chef-crafted in Ithaca, NY

Quick Oat Dosa

Originating from South India, dosas are savory Indian pancakes that are a delicious accompaniment to masala, sambar, or chutney. Here is Chef Ipshita's go-to dosa recipe!

Ingredients for Dosa Batter:

  • ½ cup oat flour
  • ¼ cup rice flour
  • ¼ cup semolina
  • 1 teaspoon ginger, grated
  • 1 Thai green chili (optional if you like your food spicy)
  • 1 tablespoon cilantro leaves, finely chopped
  • 1 tablespoon coconut, grated
  • ½ teaspoon cumin powder
  • ¼ teaspoon black pepper
  • 4oz buttermilk
  • 1 ¼ cup water
  • Kosher salt to taste
  • 2 tablespoon ghee, for cooking
  • 1 large shallot, finely diced

 

Directions for making Batter:

  1. In a bowl stir in oat flour, rice flour, semolina & buttermilk.
  2. Slowly add 1 cup water to the bowl and stir well. The batter should feel smooth to touch.
  3. Add ginger, green chili, cilantro, coconut, spices and salt. Save diced onions for later use.
  4. Mix well and let sit for 15 minutes.
  5. Add remaining water if the mix feels thick, consistency should be thin for it pour easily.

 

Directions for making Dosas:

  1. On a medium flame, heat a non stick pan.
  2. Before ladling batter, spread ½ teaspoon ghee with the back of the spoon.
  3. Once the pan is hot, sprinkle finely diced onions on the pan.
  4. Stir batter well before ladling, pour it from the outside of the pan to the center.
  5. Do not spread batter, fill the gaps with some batter.
  6. Spread some ghee on the side till dosa becomes golden, ghee will help it easily leave the pan.
  7. Flip and cook the other side and repeat process till batter is finished.
  8. Serve dosa with your favorite chutney.

 

Makes 8 - 12 servings