Oats Uthappam with Coriander Chutney ~ Healthy Indian Breakfast
I am happy that the Indian style oats recipes blogged so far have been a success with those of you who tried and have been kind enough to let me know. If any of you have tried the oats recipes blogged here, do leave your feedback. Oats Uthappam topped with vegetables is another successful oats recipe from my kitchen. Its super quick to put together and those of you who find it boring to eat plain oats day in and day out, should give this winner of a recipe a try. Your kids will be asking you for seconds. Its that good. Seriously.
So how to maximize the flavor of the uthappam and make it special? Include whole wheat bread powder and yogurt in the oats uthappam batter and top it with vegetables while its cooking. Oats Uthappam stands up well to different toppings. Top it with your choicest fresh vegetables like carrot, capsicum, onions or cabbage and the likes to suit your taste. Grated paneer (tofu for vegans) with lots of fresh coriander, finely minced green chilies and ginger also works great.
Another option, which also happens to be my favorite, is a generous sprinkle of home made spiced lentil powder like Andhra gun powder (Kandi Podi) or Milagai Podi. Just sprinkle the podi as soon as the uthappam is cooked and serve warm. Be sure to eat Oats Uthappam hot off the stove when its flavor is at its best. 🙂
Whole wheat bread - 4 large slices (if small slices use 8), remove sides, powder [preferably 3 days old bread]
Oats - 1 cup, powdered
Rice flour - 1/3 cup
Semolina - 1/4 cup
Cooking soda - 1/4 tsp OR Eno Salt - 1/2 tsp
Cumin seeds - 1/2 tsp
Salt to taste
Yogurt - 1/2 cup (curd) OR 1 cup thick buttermilk
Water as required
Carrot - 1, peeled and grated
Capsicum - 1, small, finely chopped
Onion - 1, finely chopped
Ginger - 1 1/2 tsps, grated or finely chopped
Green chilies - 2, finely chopped
Coriander leaves - 3 tbsps, finely chopped
Method for making Oats Uthappam Recipe
1: Mix whole wheat bread powder, oats powder, rice flour, semolina, salt, cumin seeds and mix. Add the yogurt and cooking soda and mix. Add water as required to make a thick batter. Keep aside for 15 minutes.
2: In a separate bowl, mix chopped onions, green chilies, ginger, grated carrot, finely chopped capsicum and coriander leaves. Keep aside.
3: Heat an iron tawa (or non-stick), drop 2-3 drops of oil, allowing the oil to spread.. Allow the tawa to heat up a bit, for a few seconds. Reduce flame.
4: Pour a ladle full of batter and very lightly spread it like a thick pancake. Drizzle few drops of oil along the edge of the uthappam. Increase flame to medium, cook for a few seconds.
5: Top the uthappam with 1 1/2 tbsps of the onion-vegetable mixture. On low to medium flame cook till the uthappam is lightly browned and almost cooked.
6: Flip over gently and allow to cook for a little less than half a minute. Flip over with vegetable side up and remove carefully onto a serving plate.
7: Sprinkle podi and serve. Or serve the oats uthappam with a chutney or pickle of your choice.
Vegans can avoid yogurt and replace it with water and 1/4 cup of coconut milk or soy milk.
Whole wheat or multi-grain bread is best. You can also use brown or white bread (remove the sides).
If using Eno salt, add it just before preparing oats uthappam.
By Sailu Published:
Learn how to make Oats Uthappam, Indian style recipe similar to a savory pancake. A healthy breakfast recipe with oats in it as well as vegetables for kids.