Masala Oats And Spinach Uttapam Recipe

About this recipe

Masala Oats and Spinach Uttapam is a wholesome and flavorful South Indian-inspired breakfast dish that combines the goodness of fiber-rich oats and nutrient-packed spinach. This recipe offers a delightful twist to traditional uttapam by using a batter made with oats and semolina, spiced with aromatic Indian flavors like cumin, green chilies, and curry leaves. Topped with fresh spinach and vegetables, it is lightly crisp on the outside and soft on the inside, making it a perfect choice for a balanced and satisfying morning meal. The preparation is straightforward, making it a great option for intermediate cooks looking for a nourishing breakfast packed with taste and health benefits.

Ingredients

• 100 g Oats Jumbo
• 500 g Suji
• 200 g Dahi
• 500 g Onion
• 500 g Tomato - Hybrid
• 100 g Curry Leaves
• 50 g Black Pepper Powder
• 1 box Baking Soda
• 250 ml Olive Oil
• medium Chilli Green Long
• 100 g Jeera
• 100 g Salt
• 250 g Spinach
• 20 g Turmeric Powder

Instructions

1. 1. Blend the rolled oats into a fine flour using a blender. Transfer the oat flour to a mixing bowl and add semolina, yogurt, and a little water to form a thick batter. Let it rest for 10-15 minutes.
2. 2. While the batter rests, prepare the toppings by chopping the spinach, onion, tomato, and green chili. Set them aside.
3. 3. After resting, add cumin seeds, curry leaves, turmeric powder, salt, and black pepper to the batter. Mix well. If the batter is too thick, add a small amount of water to achieve a pancake-like consistency.
4. 4. Just before cooking, stir in the baking soda and mix gently. Heat a non-stick pan or griddle over medium heat and lightly grease it with oil.
5. 5. Pour a ladleful of batter onto the pan and spread it into a small circle, about 5-6 inches in diameter. Sprinkle the chopped spinach, onion, tomato, and green chili evenly over the top.
6. 6. Drizzle a few drops of oil around the edges and cook on medium heat for 2-3 minutes until the bottom is golden brown. Flip the uttapam carefully and cook the other side for another 2 minutes.
7. 7. Repeat with the remaining batter and toppings. Serve the Masala Oats and Spinach Uttapam warm with coconut chutney or sambar.