Name: Oats Uttapam
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 100 grams Oats; 30 grams Rawa; 80 grams Curd ((whisked smooth)); 2 medium-sized Onions ((sliced thinly)); 1 small Tomato ((pulp and seeds removed)); 2 Green Chillies ((finely chopped)); 2 tablespoons Green Coriander Leaves ((chopped finely)); ½ teaspoon Red Chilli Powder; Salt (to taste); Water (as needed); 30 ml Oil

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Oats Uttapam

Oats are one of the healthiest options for meeting our daily nutrition requirements of protein, carbohydrates, and fiber. Consuming oats in any form leads to a feeling of satiation and hunger pangs are kept at bay for long. Oats Uttapam is one of the easiest and quickest breakfast/snack to make. Addition of various vegetables elevates the health factor even more. It goes well with a number of combinations like with grated carrots, chopped capsicums, onions, tomatoes, paneer, cheese etc.

Course Breakfast

Cuisine Indian

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4 servings

Calories 206 kcal

Author Anju Bhagnari

Ingredients

100 grams Oats
30 grams Rawa
80 grams Curd (whisked smooth)
2 medium-sized Onions (sliced thinly)
1 small Tomato (pulp and seeds removed)
2 Green Chillies (finely chopped)
2 tablespoons Green Coriander Leaves (chopped finely)
½ teaspoon Red Chilli Powder
Salt to taste
Water as needed
30 ml Oil

Instructions

Dry roast the oats in a non-stick pan on low heat.
Stir it once in a while so that they cook evenly.
Remove and cool for sometime.
Place half of the quantity in a mixer jar and grind to a powder.
Similarly, grind the remaining half.
Take the powdered oats, rawa, curd in a deep bowl.
Whisk to a smooth, lump-free paste by adding water as needed.
It has to be slightly thinner than the idli batter and free-flowing, yet thick.
Rest it for 15 minutes.
Add more water if needed as both oats and rawa soak a lot of water.
Add the salt and the red chilli powder and whisk well.
Heat a non-stick pan on low flame
Pour about 2 to 3 tablespoons of the batter in the center.
With a spoon or a ladle, spread it in concentric circles.
Put a teaspoon of oil all over the sides of the uttapam.
Let it cook for a minute.
Now sprinkle some of the onion slices, chopped tomato pieces, a little of the chopped green chilli and a bit of the coriander leaves on top.
Again put in little oil all over the tawa.
When the base gets cooked to a golden brown color, carefully flip the uttapam.
Let this side cook for about 5 minutes before removing on a serving plate.
Serve with coconut chutney.