Instant Oats Dosa

Oats falls under the wholegrain category. It has an endless list of benefits when eaten. It improves the immune system, increases appetite control hormones, reduces risk of asthma in kids, reduces the risk of diabetics, lowers bad cholesterol and it’s ranked #1 in the breakfast food group! (Source –

I am one of those souls who so desperately desires to loose weight without exercising and dieting. Thinking the least I could do was eat oats at least once a day, I very ambitiously bought a big jar of Quaker oats. The only way I can force myself to gulp down a bowl of oats porridge is when its made with milk and sugar. That would ruin the whole purpose of eating oats. Oats porridge made with water and salt, as healthy it may be, I can’t tolerate even the sight of it. Therefore, you can imagine, our oats jar has been untouched for over six months now =(

While browsing through some food blogs, I stumbled upon a oats dosa recipe. The picture was quite appealing and it seemed more tolerable than salty, slimy porridge. I decided I should give it a go. The preparation didn’t take more than ten minutes. No soaking for hours or overnight fermentation. The dosas were ready in a jiffy! And boy! It tasted so good! No match to the porridge, really!


Recipe SourcePadhu’s Kitchen


  • 2 cups Oats
  • 1/2 cup curd
  • 2 tbsp rice flour
  • 2 tbsp rava
  • 1 large onion finely chopped
  • 3 green chillies finely chopped
  • 1 tsp cumin seeds
  • Salt to taste
  • Oil and water as required


  • Beat the oats into a fine powder in the mixie. Transfer it into a bowl. Add curd, rice flour, rava, onions, chillies, cumin seeds and salt. Pour water in small amounts and keep stirring until it reaches dosa batter consistency.
  • Allow it to rest for 15 mins.
  • Your batter is ready. Make dosas, drizzle it with a tsp of oil, cook it on both sides and serve hot with a chutney of your choice!

Basic Pancakes

My grinder has been acting cranky lately. It’s been three weeks since the technician said he’ll come home in 5 minutes to fix it. Poor guy hasn’t arrived yet and here I am totally missing my tupperware container full of idly/dosa batter that I can always rely on when I am not in a mood for elaborate cooking!
Today is one of those days I’m just not in a mood for cutting and cooking. I didn’t want to bore my little girl with the stereo oats or ragi porridge. Just when I was racking my brain on what to do, a sudden thought occurred to me – why not try pancakes?
Thanks to Martha aunty for her quick and easy peasy recipe!
  • 1 cup maida
  • 2 tbsp icing sugar
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 2 tbsp refined oil
  • 1 cup milk
  • In a bowl, whisk together maida, icing sugar, baking soda and salt.
  • In another bowl, whisk the egg, oil and milk.
  • Pour the wet ingredients over the dry ingredients. Gently fold the batter.
  • Heat a non-stick dosa pan and pour one spoonful batter. Keep the flame medium.
  • Wait until the surface of the pancake has bubbles and the corners are cooked. Carefully turn it over. Allow the surface to cook for a couple of minutes and remove from the pan.
  • Serve with any topping of your choice (honey/whipped cream/strawberries/jam/etc)

Tomato Chutney/Thakkali Thuvayal

When you order a plate of Idly or Dosa at any hotel in Tamil Nadu, this is one of those chutneys that will accompany your plate by default. It’s another totally uncomplicated chutney. You can prepare this in no time even if you have to rush to work!


  • 5 large ripe tomatoes chopped
  • 2 large onions chopped
  • 3 cloves or garlic
  • 2 red chillies
  • 1 tsp fenugreek seeds
  • Gingelly oil
  • Salt to taste
For Tempering
  • Gingelly oil
  • 1 tsp mustard seeds
  • 1 tsp uluntham paruppu (split black gram)
  • 2 sprigs of curry leaves
  • 3 red chillies
  • In pan heat 2 tbsp oil, add fenugreek seeds and when it splutters, add the onions, red chillies and garlic. Saute until onions turn golden brown.
  • Add tomatoes and a pinch of salt. Saute until the tomatoes are cooked. Turn off stove and allow to cool.
  • Blend the sauted onions and tomatoes in a blender along with salt to a fine paste. Transfer this into a serving bowl.
  • In a small pan, heat 1 tbsp oil. Add mustard seeds and uluntham paruppu. When it splutters, reduce the flame, add red chillies and curry leaves. Turn off stove immediately and pour the tempering over the chutney. Serve with piping hot idlies or dosas!