Poha (Beaten Rice) and Oats Dosa / Pancake

Oats are recognized as one of the easiest to use ingredients, no matter which cuisine you follow. They help thicken gravies and work as healthy substitutes to refined flours and grains. In fact oats are a perfect ingredient for Indian dishes, especially for Indian vegetarians. They also help in keeping hunger pangs away by providing fiber and protein content.

Personally speaking I am not very thrilled about oatmeal’s in milk for breakfast as I dislike the texture and flavor of oats. But it having excessive amount of nutritional values motivates me to make not just edible but yummy recipes with oats.

Rather being genuinely honest, I was pretty much excited on listening to my friends ‘having regular oatmeal breakfast and in turn bought a packet of Quaker oats myself and after accumulating lots of will power tried having it, but did not like the taste and did not know what to do with the box filled of oats lying in my kitchen shelf. This is when I searched for oats recipes and loved it. Later I started experimenting with them and now I believe that it is one of the easiest to use ingredient for Indian vegetarian recipes.

Here I prepare Oats Dosa/Pancake with Poha (beaten rice). If dosas made of rice, black gram and fenugreek seeds have become an inseparable part of traditional South Indian diet, then pancakes, made of maida, egg, honey and sugar mixed together and poured on a hot pan, have been a perennial European and American favourite. Anything in between are the innovations of various chefs.


Prep time: 30 min | Cooking time: 10 min | Serves: 2

  • 100 gms Oats
  • 100 gms beaten rice (Poha)
  • 400 ml water
  • 2 tbsp vegetable oil
  • 1 Green Chilies, finely chopped
  • ½ cup Coriander leaves finely chopped
  • 1 red onion, very finely chopped
  • 1 tbsp Cumin/jeera powder
  • ¼ tsp pepper powder
  • 2-3 cloves of garlic, minced
  • ½ inch ginger, grated
  • Salt as required
  1. Wash poha and soak it in double the water or 200 ml of water, also soak oats in 200 ml of water separately for around 20 minutes. Grind them individually and mix them in a bowl.
  2. Add green chillies, coriander, onion, garlic, ginger and mix well.
  3. Now add jeera powder, pepper powder and salt and mix.
  4. In case the consistency of the batter is too thick, add a little water to it.
  5. Heat a non stick pan, pour a ladle of batter and spread it in a circular motion as you do for normal dosa. Drizzle oil around the dosa.
  6. When it is cooked, flip it over to the other side. Do it carefully as this dosa will be very soft. After it is cooked, remove from heat and serve hot.

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