Oats Uthappam
Cooking is relatively easy, the only difficult part is planning what to cook, right? Once the decision of what to make for breakfast or lunch or dinner is already taken, execution is quite simple. We mothers are constantly in the look out for easy, healthy, tasty and hassle free quick recipes, isn’t it? On many occasions we keep thinking about making something really quick. One such breakfast item or a snack is oats uthappam. Loaded with lots of veggies and the goodness of oats, its an ideal breakfast recipe. One can make mini bite size uthappams and pack it in their kids snack box too. It goes well with any form of chutney or dip or sauce. Its ideal for little kids who are fussy or too choosy in eating vegetables.
Ingredients:
- Oats 1 cup
- Chirotti rava/fine semolina 2 tbsp
- Salt as required
- Onion 1
- Tomato 1
- Capsicum 1
- Carrot 1
- Coriander leaves 5-6 sprigs
- Green chillies 1-2
- Curry leaves 2 sprigs
- Curd 2 tbsp
Method:
- Finely chop onion, tomato, capsicum, green chillies and coriander leaves. Grate the carrot and keep aside.
- Blend the oats in a mixer for 10-20 seconds. Don’t make a fine powder. Leave it a bit coarse.
- Add the crushed oats, rava, salt and curd in a bowl and mix well. Slowly add water and make a thick lump free batter. Add chopped currly leaves in the batter.
- Keep aside for 5-10 minutes.
- Heat a non stick tava or an iron girdle and spoon a ladle of the batter into it and lightly spread it like a thick dosa. Sprinkle the vegetable mixture on top and drizzle some oil on the sides.
- Cover with a lid and cook. Flip the uthappam slowly and cook on the other side too.
- Repeat with the rest of the dough.
- Serve with coconut chutney or tomato chutney and serve hot.
Notes:
- You can add left over idli/dosa batter or corn meal or any grain flour and make variations.
- Boiled peas or corn or shredded cabbage or spinach too can be added.
