Masala Veggie Oats Uttapam Recipe
Indian cuisine · 210 calories
About this recipe
Masala Veggie Oats Uttapam is a nutritious and flavorful Indian breakfast dish that combines the goodness of oats with vibrant vegetables and aromatic spices. Perfect for a family meal, this dish is packed with fiber, vitamins, and moderate heat from spices, making it ideal for weight-conscious individuals. The uttapam has a soft, pancake-like texture with crispy edges, bursting with the flavors of fresh veggies and balanced spices. It pairs wonderfully with chutney or yogurt, offering a wholesome and satisfying start to the day.
Ingredients
- 100 g Oats Jumbo
- 500 g Suji
- 200 g Dahi
- 500 g Tomato - Hybrid
- 250 g Carrot
- 50 g Asafoetida Powder
- 200 ml Mustard Oil
- 500 g Capsicum Green
- medium Chilli Green Long
- 100 g Coriander Leaves
- 100 g Jeera
- 100 g Red Chili Powder
- 100 g Salt
- 20 g Turmeric Powder
Instructions
- 1. Blend the rolled oats into a fine powder using a blender and transfer to a mixing bowl.
- 2. Add semolina, yogurt, and water to the bowl and mix well to form a thick, lump-free batter. Let it rest for 15 minutes.
- 3. Prepare the vegetables by finely chopping tomatoes, bell peppers, carrot, green chili, and coriander leaves.
- 4. After the batter has rested, mix in the cumin seeds, turmeric powder, red chili powder, asafoetida, and salt, ensuring the spices are evenly incorporated.
- 5. Heat a non-stick pan on medium heat and grease it with 1/2 tbsp oil. Pour a ladle of batter onto the pan, spreading it gently into a thick pancake shape.
- 6. Sprinkle the chopped vegetables evenly over the uttapam and press them lightly so they adhere to the batter.
- 7. Cook for 2-3 minutes until the edges turn golden brown, then flip carefully and cook the other side for another 2-3 minutes.
- 8. Repeat the process with the remaining batter, greasing the pan as needed, until all uttapams are cooked.
- 9. Serve hot with your choice of chutney or a side of plain yogurt for a wholesome breakfast.