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5 from 1 vote

Bean and Oats Dosa

Prep Time15 mins
Cook Time30 mins
Total Time30 mins
Course: Bread
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 12 dosas (approx)
Calories: 46kcal


  • 1 cup baby lima beans (cover with about 3 inches with water and soak at least overnight)
  • 1 cup rolled oats
  • ½ cup cilantro (chopped)
  • 2 jalapeno peppers (chopped, use less for less heat)
  • 10-12 curry leaves
  • ½- inch knob ginger (chopped)
  • Salt to taste


  • Put all the ingredients in a blender or a dosa grinder and blend with enough water till you have a runny and smooth batter. The batter should be runnier than a pancake batter, but thick enough to coat the back of a spoon.
  • Heat a cast-iron or non-stick griddle.
  • Using a rounded ladle, pour about ¼ cup of the dosa batter in the center of the griddle. Quickly, using the rounded bottom of the ladle, start spreading the batter outward from the center in a spiralling design, until you have a dosa about 6-7 inches in diameter.
  • You can pour a few drops of oil around the dosa's edge to make it crispier, or just spray with some non-stick cooking spray.
  • When the underside is golden-brown, flip over and cook another minute or two.
  • Serve hot with chutney.


Serving: 1dosa | Calories: 46kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Potassium: 121mg | Fiber: 2g | Sugar: 1g | Vitamin A: 148IU | Vitamin C: 21mg | Calcium: 13mg | Iron: 1mg