Wash, peel and chop the carrots into smaller pieces.

In a bowl, soak the brown rice, rolled oats, masoor dal, and urad dal for 30 minutes. (If your blender is less powerful, keeping them separate helps ensure even grinding.)

Drain the soaked rice, oats, and lentils well.

Transfer them into the blender jar for the batter.

Into the blender add dried red chilies, fresh ginger, salt and gluten-free asafoetida (hing). These heat-friendly spices bring the savory depth typical of a dosa batter.

Add low-fat cottage cheese (or a vegan alternative if you prefer) to boost the protein content and richness without altering the taste.

Next add the chopped carrots into the blender. For a more intense orange hue, you could also finely grate them instead of chopping.

Blitz the mixture, gradually adding ½ to ¾ cup water (depending on quantity) as needed for a smooth, lump-free batter. Don’t pour all the water at once—add a little at a time so you hit that ideal consistency.

The batter should resemble a pancake batter: not too thick, not too thin. A batter that’s too thick will yield heavy dosas; too thin may tear when cooking. This is critical in instant oats dosa recipes. Because this is an instant oats-carrot dosa, skip the overnight fermenting step entirely. This makes it perfect for busy mornings or last-minute snacks.

Pre-heat the dosa pan over medium heat. When the pan is hot, lightly grease it with vegan ghee or oil. Pour a ladleful of batter and spread it like a pancake or traditional dosa, depending on desired thickness. Cook on medium flame until the edges begin to lift. Then increase the heat slightly to crisp up the bottom. Apply a little ghee around the edges and on the top. Flip and cook the other side until golden brown and crispy. Make as many dosas as you like and enjoy them hot off the tawa and serve with chutney and sambar.