Dose/Dosai/Dosa is a very popular breakfast in southern part of India. We have so many different varieties of dose, though all looks almost the same but taste and flavor is unique to the variety. When you go to any south Indian restaurants the menu says MASALA DOSA, SAADA (PLAIN)DOSA, SET DOSA.. so on.. Here we have Khali dosa recipe from a restaurant chef. This khali dosa is soft, and spongy and Gluten free.
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Breakfasts are the most important meal of the day. Start the day with good protein, carbs and fiber rich breakfasts. In south Indian kitchen dosa, Idli, rotti are most common breakfasts which are healthy and tasty as well.
In this recipe we are making set dosa using Oats. This is Gluten free and Vegan breakfast as well.
This Oats set dosa goes well with coconut chutney or dal chutney and vegetable saagu.
Please do check other delicious dosa recipes such as masala dosa, banana dosa, khaali dosa, set dosa and many more dosa recipes CLICK HERE.
And idli recipes such as tatte idli, masala idli ,pumpkin idli and Variety idli recipes CLICK HERE
For healthy breakfast recipes CLICK HERE
NOTE: Regarding the oats as gluten free grain is controversial . Pure oats are gluten free but it does get easily contaminate with other gluten products. So it is very important to buy CERTIFIED gluten free oats .
Like any other grains / food the decision to use the oats should be on individual basis because we don’t know how your body reacts. you can read HERE about oats from the manufacturers website.
If you are allergic gluten please talk to your physician before you start this.
You can buy Bob’s Red Mill gluten free steel cuts Oats BUY HERE
Quaker oats – gluten free – BUY HERE
Tools used Here:
Lodge – cast iron tava / skillet (buy here)
Stainless steel spatula Buy Here
Preeti Mixer (BUY HERE)
Amaranth / dhantina soppu helps in fighting against stomach flu, diarrhea and also controls excessive menstrual flow. These leaves are a good source of vitamin A, C, and folate. Here we have a simple to make spread using the amaranth leaves which can be used on Dosa, as chutney or on bread….