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Oats Carrot Dosa stacked one on top of the other and one hand lifting the top one

Oats Carrot Dosa - Vegan Crepe Recipe

Carrot Oats Dosa is an ideal breakfast or snack recipe. This healthy and vegan Indian crepe/dosa recipe is instant and requires no fermentation!
Course Breakfast, Snack
Cuisine Indian, South Indian
Prep Time 10 minutes
Cook Time 15 minutes
Soaking time 30 minutes
Servings 6 people
Calories 224.03kcal


  • Dosa pan



  • Soak brown rice, oats, and urad dal in three different bowls for 30 minutes.
  • Strain the water and first add the rice to a mixer grinder and blitz to break it down.
  • Then, add the oats, and urad dal to the blender jar.
  • Lastly, add the dried red chilies, salt, and asafoetida to it. Give it a spin till it all breaks down.
  • Wash, peel, and chop/grate carrots.
  • Add them to the grinder and blitz to a smooth batter by adding enough water.
  • The consistency of the batter is very important. it should neither be too thick or too thin. We are looking at pancake batter consistency here.
  • If you want, give an additional tempering to make the batter more flavorful. Give a tadka of mustard seeds and curry leaves. Pour this over the batter and mix it in.
  • Now, since this is an instant dosa recipe, we can prepare them immediately. There is no need to ferment the batter.
  • Heat a dosa pan, pour a ladle full of batter, and shape it like a pancake. While pouring the batter over the pan, the flame should on medium, then increase the flame to cook it.
  • Apply oil or ghee (if not vegan) on all sides and cook both sides evenly. Be careful to not let it burn.
  • Make as many as you need as store the remaining batter in the fridge. They taste amazing with some Indian chutney on the side.


While grinding the batter, you can also add ¼ cup of shredded coconut. It will help in making the dosa soft.
You can also choose to finely grate the carrots and add them to the batter rather than grinding it. But that will not give you this beautiful color. 
Instead of carrots, you can add spinach, beets, butternut squash, or even make it plain without any veggies. Throw in some greens as well. 
If you are not vegan, add yogurt to the batter instead of water. It will lend a nice flavor. 
Making dosa requires some practice. Start by making a small one first and keep the flame low-medium.
If you have a mini pancake pan, you can use that to make mini dosas or coin dosas. Kids love it! You can also make waffles using this batter similar to Dosa Waffles. 
How to make the dosa crispier?
Add 2-3 tablespoons of rice flour to the batter. That will make it crispy. 
How to store the batter?
Keep it inside the fridge with a tight lid and store for a week. It also freezes well for up to 2 months. Just transfer it to the fridge a day before use. 
Take out the batter from the fridge 30 minutes before so that it comes to room temperature and then start making dosas!
Which tawa is best for making dosa?
This is the dosa pan I use. However, dosas made in a cast iron pan taste amazing. 


Calories: 224.03kcal | Carbohydrates: 44.35g | Protein: 8.2g | Fat: 1.29g | Saturated Fat: 0.22g | Sodium: 17.72mg | Potassium: 156.1mg | Fiber: 5.77g | Sugar: 1.28g | Vitamin A: 3486.2IU | Vitamin C: 2.02mg | Calcium: 33mg | Iron: 2.17mg