Uttapam is a famous South Indian pancake. I recently tried uttapam prepared with oats and it is as delicious as the traditional one. It is loaded with veggies. I have added onions, tomatoes, capsicum and red bell pepper; you can also add grated carrot to it. To make the batter we use rolled oats, semolina and gram flour (or whole wheat flour). It is a healthy and a loaded breakfast. Enjoy it with Coconut Chutney.
Also try: Oats Dosa.
Course: Breakfast or Main Course
Time: Preparation – 5 mins, Soaking – 20 mins, Cooking – 15 mins, Total – 40 mins
Servings: makes 4-5 uttapams
- Rolled Oats – 1/2 cup (grind to make powder)
- Sooji (Rava or Semolina) – 1/4 cup
- Besan (Gram Flour) – 1/4 cup (you can also use whole wheat flour)
- Curd – 1/4 cup
- Onion – 1/4 cup (finely chopped)
- Tomatoes – 1/4 cup (seeded and finely chopped)
- Capsicum – 1/4 cup (finely chopped)
- Red Bell Pepper – 1/4 (finely chopped)
- Coriander Leaves – 2 tbsp (finely chopped)
- Water – 3/4 – 1 cup
- Baking Soda – 1/8 tsp (optional, makes uttapam more fluffy)
- Oil – for cooking uttapams
- Salt to taste.
PS: 1 Cup = 250 ML
How to make Oats Uttapam:
- Take a mixing bowl. Add powdered oats, sooji and besan. Mix with a whisk
- Add curd, 1/2 cup water and salt. Mix well and let it rest for 20 mins
- Meanwhile in a bowl add chopped veggies – onions, tomatoes, capsicum, red bell pepper and coriander. Mix and keep aside
- Now take the batter and add another 1/4 cup of water. Mix again. Add more water if batter looks thick
- Add baking soda at this stage. Mix
- Heat a non stick pan or tawa. Pour a few drops of oil
- Spread a ladle full of batter and make a circle
- Now spread veggies on to the batter and press very lightly with spatula so that they stick to the batter
- Cook on medium flame and pour a few drops of oil on the top and the sides
- Once it’s golden-brown flip and cook from the other side for another 2-3 mins on medium flame so that the veggies are cooked as well
- Your Oats Uttapam is ready. Serve with Coconut Chutney.