Oatmeal Utthapam
Top Rated Recipe
Key Details:
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prep time: 1 hour 30 minutes
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Cook time: 15 minutes
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Difficulty Level: Easy
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Course: Snack
Cuisine: South Indian
Key Ingredients:
Oats
Yogurt
About Oatmeal Utthapam
Table of Contents
Oatmeal and plenty of
vegetables make this uttappam not only tasty but very nutritious too
- Oats 8 tbsps
- Yogurt 3 cups
- Curry leaves, chopped 7 to 8
- Salt to taste
Step 1. Take yogurt in a bowl, add 1 cup water and mix well. Add oats and mix and let it soak for 1-1½ hours.
Step 2. Add curry leaves, salt and fruit salt and mix well. Add green chilli and 2 tbsps coriander leaves and mix well.
Read MoreIngredients
- Oats 8 tbsps
- Yogurt 3 cups
- Curry leaves, chopped 7 to 8
- Salt to taste
- Fruit salt 1 tsp
- Green chillies, chopped 3
- Fresh coriander leaves, chopped 4 tbsps
- Medium onion, finely chopped 1
- Medium tomato, finely chopped 1
- Cabbage, chopped 4 tbsps
- Green peas, boiled 4 tbsps
- Low fat cottage cheese (paneer), grated ½ cup
- Sunflower oil as required
How to Make Oatmeal Utthapam (Stepwise Photos)
Method
- Take yogurt in a bowl, add 1 cup water and mix well. Add oats and mix and let it soak for 1-1½ hours.
- Add curry leaves, salt and fruit salt and mix well. Add green chilli and 2 tbsps coriander leaves and mix well.
- For each uttappam, heat 1 tbsp oil in a non-stick tawa, put a ladle full of oats mixture on it and spread into a round uttappam.
- Sprinkle some onion, tomato, cabbage, green peas and cottage cheese. When the underside turns golden, flip and cook till the other side is equally done.
- Top the uttappam with some more cabbage, cottage cheese and garnish with some coriander leaves.
- Transfer the uttappam on a serving plate and serve hot.
Additional Tips and Tricks
About chef
Chef Shantanu Gupte
Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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