Tangy South Indian Oats Uttapam Recipe

About this recipe

Tangy South Indian Oats Uttapam is a delicious and healthy breakfast option that combines the goodness of oats with the tangy flavors of South Indian spices. This savory pancake is made with a batter of oats and yogurt, topped with fresh vegetables like tomatoes, onions, and green chilies for a burst of flavor. Perfectly spiced to a medium heat level, it’s a wholesome and fiber-rich dish that fits well into a weight-loss diet. Quick to prepare and satisfying, this uttapam is a warm and comforting way to start your day.

Ingredients

• 100 g Oats Jumbo
• 500 g Rava
• 200 g Dahi
• 500 g Onion
• 1 liter Sunflower Oil
• 50 g Asafoetida Powder
• 500 g Tomato - Hybrid
• medium Chilli Green Long
• 100 g Coriander Leaves
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Dry roast the rolled oats in a pan on medium heat for 3-4 minutes until aromatic. Let them cool and then grind into a fine powder using a blender or grinder.
2. 2. In a mixing bowl, combine the ground oats, semolina, plain yogurt, and 1/2 cup water. Mix well to form a smooth batter and let it rest for 15-20 minutes.
3. 3. Add turmeric powder, red chili powder, and salt to the batter. Adjust the consistency with a little water if needed; it should be pourable but not too thin.
4. 4. Heat 1 tsp of oil in a non-stick pan. Add mustard seeds, cumin seeds, and asafoetida. Allow them to crackle, then mix this tempering into the batter.
5. 5. Heat the same pan on medium heat and grease it lightly with oil. Pour a ladleful of batter onto the pan and spread it into a small pancake, about 1/2-inch thick.
6. 6. Sprinkle chopped tomatoes, onions, green chilies, and coriander leaves over the pancake. Gently press them into the batter using the back of a spatula.
7. 7. Cover the pan with a lid and cook the uttapam for 2-3 minutes on medium heat until the bottom turns golden brown.
8. 8. Flip the uttapam carefully and cook the other side for another 2-3 minutes until fully cooked and slightly crispy.
9. 9. Repeat the process with the remaining batter to make additional uttapams. Serve hot with coconut chutney or sambar.